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Sour Cream Pancakes


Source: Casual Cuisines of the World - Diner
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 Reviews:  5   Viewing: 1 - 5  
Rating: 4
by: Linda Reviewed: 10/19/2014
Sour cream pancakes
They were delicious but they had a "not cooked" texture. I timed the cooking and even went over but they just didn't taste done. Otherwise they were very good.
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Rating: 5
by: Norma Reviewed: 02/11/2013
Wonderful
Because we are only two, I cut the recipe in half. Since you cannot cut an egg in half, one whole egg probably made the pancakes a little thinner but they were wonderful. No need to put on extra butter. I served with both fresh fruit and syrups. I couldn't tell you which was better. They were even good plain.
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Rating: 3
by: Paul Reviewed: 08/20/2011
Why baking powder
I don't understand the need for baking powder in addition to baking soda when there's ample acid sources with both buttermilk and sour cream??
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Rating: 5
by: Lynne Reviewed: 09/26/2010
Best I've ever made!
These were light, tender, and they browned very nicely. Made just the 16 pancakes as indicated, perfect for 4 people. I did add 3-4 T. whole milk as the batter seemed rather thick. Otherwise, made as directed and will now be our go-to recipe. Loved the tang of the buttermilk and sour cream. Was dubious about the cinnamon; may omit next time and add 1/2 tsp. vanilla instead, although the cinnamon did stay nicely in the background. A winner!
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Rating: 5
by: Jo Ann Reviewed: 09/26/2010
I felt it was too heavy, I like my pancakes light and airy.
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 Reviews:  5   Viewing: 1 - 5  
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