SOUR CREAM PANCAKES
This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!
Provided by Emily Hughes
Categories Pancakes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
- Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
- In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
- Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
- Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!
Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg
APPLES 'N' CREAM PANCAKE
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples-they make this a true midwestern meal. -Ruth Schafer, Defiance, Ohio
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown. , Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.
Nutrition Facts : Calories 265 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.
SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP
Provided by Lillian Chou
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make syrup:
- Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
- Make pancakes:
- Preheat oven to 200°F.
- Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
- Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
- Serve pancakes with warm syrup.
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SOUR CREAM APPLE CINNAMON “APPLE PIE” PANCAKES
From justalittlebitofbacon.com
Cuisine AmericanTotal Time 30 minsCategory BreakfastCalories 100 per serving
- In a nonstick skillet, melt the butter over medium heat. Once the butter is bubbling, add the rest of the ingredients. Saute the apples until they are soft and tender, 6-8 minutes.
- Whisk together the flour, sugar, baking soda, and salt. In a large bowl, mix the sour cream, milk, egg, and butter until combined. Add the dry ingredients and, with a large silicone spatula, mix together the wet and dry with a few quick stirs, being careful not to over mix. Add the apple filling and mix that in.
- Give your griddle (or skillet) a very light coat of vegetable oil. Ladle out 1/4 cup portions of batter onto the griddle. Cook until the edges are set and bubbles form on the surface of the pancakes. Flip and cook until the other side is browned and you see no raw batter on the sides. Transfer the pancakes to a platter.
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Estimated Reading Time 4 minsTotal Time 25 mins
- Combine the flour, salt, baking soda, baking powder, and cinnamon in a large mixing bowl, and whisk.In a medium sized mixing bowl, add the milk, sour cream, eggs, vanilla, sugar, and diced apple. Mix to thoroughly combine.
- Preheat a large nonstick skillet or griddle pan on medium heat. Pour the wet ingredients into the dry ingredients, and gently stir with a wooden spoon or spatula until just combined. Do not overmix.
- Add a 1/4 inch pat of butter to the preheated skillet to coat the bottom of the pan. Using a large spoon or 1/4 c measuring cup, pour the batter into the hot pan. Cook for about 2-3 minutes on the fist side, then flip and cook for another 1-2 minutes. Repeat with the remainder of the batter.
- Optional but Recommended! Serve with Warm Cinnamon SyrupCombine 3/4 cup water, 1 cup dark brown sugar, 1.5 teaspoons of ground cinnamon, and 1 teaspoon of pure vanilla extract in a small saucepan. Bring the mixture to a boil, and gently boil the mixture for about 5 minutes until the syrup thickens slightly and reduces. Serve warm alongside the pancakes.
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