Sour Cream Pancakes With Sour Cream Maple Syrup Recipe Epicuriouscom Recipes

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MAPLE-SOUR CREAM PANCAKES



Maple-Sour Cream Pancakes image

Enjoy the comforting flavors of maple syrup and sour cream in this simple favorite.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 13

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1/3 cup sour cream
2/3 cup milk
1 tablespoon packed brown sugar
2 tablespoons maple-flavored syrup
2 eggs
Additional maple-flavored syrup, if desired

Steps:

  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • Stir all ingredients except additional syrup in large bowl until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until golden. Serve with additional syrup.

Nutrition Facts : Calories 115, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 280 mg

SOUR CREAM PANCAKES



Sour Cream Pancakes image

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

½ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups sour cream
4 large eggs eggs
1 teaspoon vanilla extract
butter to taste
maple syrup

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

SOUR CREAM PANCAKES



Sour Cream Pancakes image

Make and share this Sour Cream Pancakes recipe from Food.com.

Provided by MnMs Mom

Categories     Breakfast

Time 31m

Yield 14-16 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup regular sour cream or 1 cup light sour cream
1 teaspoon vanilla
butter or margarine, for cooking pancakes
fresh blueberries (optional)
fresh raspberry (optional)

Steps:

  • Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
  • In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
  • In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
  • Pour into flour mixture and stir just until mixed.
  • Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
  • Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
  • Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Nutrition Facts : Calories 153.4, Fat 6.7, SaturatedFat 3.8, Cholesterol 43.1, Sodium 211.8, Carbohydrate 19.2, Fiber 0.5, Sugar 4.2, Protein 4

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