Sour Cream Pancakes:
This recipe has evolved at our house over the years and has spread far and wide. We have served these to people from all around the world and they always have seconds. They are great served with maple syrup or heaped with sweetened strawberries and piled high with whipped cream. Try adding fresh blueberries to the batter or serving them with Blueberry Sauce.
INGREDIENTS ( Sour Cream Pancakes ) :
|2 cups||flour||500 mL|
|2 tsp.||baking powder||10 mL|
|1 tsp.||baking soda||5 mL|
|2 tsp.||sugar||10 mL|
|1/2 tsp.||salt||2 mL|
|2||eggs, slightly beaten||2|
|1/2 cup||sour cream||125 mL|
|2 cups||milk||500 mL|
- In a large mixing bowl, mix together the flour, baking powder, baking soda, sugar and
- In a separate bowl, mix the eggs, sour cream and Beat well with a wire whisk.
- Pour the milk mixture into the dry ingredients and beat with the wire whisk until the batter is fairly A few small lumps won’t hurt the pancakes.
- Heat a greased griddle or heavy frying pan over medium-high Pour batter onto the hot griddle and cook until the top is bubbly and the pancake is slightly dry around the edges. Turn and cook on the other side until golden brown.
Now, I have to tell you that pancake preferences are kind of a personal thing. We like ours on the thinner, lighter side so I often add just a little more milk. With a little practice you can make them to your own liking.Tags: Pancakes