Recipe: Sour Cream Pancakes (3) Recipes

Hi Mrs Storm,

Here are three differnet ones. The first two I included because one has a lot of sour cream and the other has just 3 Tablespoons. Maybe one looks similar? The last one was prepared for QVC shopping network, and just looks interesting! I hope you find what you're looking for!

Sour Cream Pancakes

2 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 Tbsp. sugar
1/4 tsp. baking soda
2 eggs
1 cup sour cream
1/4 cup butter, melted
2 cups lo-fat milk

In large bowl, mix dry ingredients together. In a smaller bowl, beat eggs, add sour cream and mix well, then add melted butter and milk. Add wet ingredients to dry, mixing lightly to form a smooth, thin batter.

Bake on a hot griddle that has been lightly greased with butter, turn once. Serve warmed maple syrup. Makes about 20 medium-sized pancakes.

Swedish Pancakes

4 extra large eggs, separated
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1 cup milk
3 tablespoons sour cream
4 egg whites
3 tablespoons vegetable oil

In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,

In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.

Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

Sour Cream Pancakes
Prepared in: Sitram Le Dome Non-Stick Griddle for QVC

Makes about 16 4" pancakes; should serve 4.

3/4 cup flour
1/4 cup quick-cooking rolled oats
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1 cup sour cream
1 egg
2 tablespoons butter, melted
Vegetable oil
Maple syrup, warmed
Sliced peaches, skins removed
Blueberries, stems removed
Grated orange peel

In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Mix well.

In a large measuring cup, combine the buttermilk, sour cream, egg, and melted butter. Beat until well mixed. Add the buttermilk mixture to the flour mixture and mix well to form a smooth batter.

For each pancake, pour about 1/4 cup of the batter onto a hot griddle (greased, if not non-stick). Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides equally browned, 1-2 minutes longer. Transfer to a warmed platter and keep warm while you make more.

Drizzle the pancakes with the warmed syrup and top with the fruit and orange zest.