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Sour Cream Pancakes

Source: Casual Cuisines of the World - Diner
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes about sixteen 4-inch pancakes; serves 4
These lighter-than-air pancakes are perfect for topping with seasonal fruits, such as blueberries, boysenberries or nectarines. Out of season, use well-drained frozen fruit or even fruit preserves. A little grated lemon zest sprinkled over the top at the last minute makes a fresh and tangy garnish.
RECIPE INGREDIENTS
3/4 cup all-purpose 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 unsalted butter, melted
vegetable oil
Blueberry or other fruit syrup, warmed
Fresh or frozen fruits or fruit preserves, optional (see note)
Sour Cream Pancakes Recipe at Cooking.com
DIRECTIONS
In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt, mixing well.


In a large measuring cup, combine the buttermilk, sour cream, egg and melted butter. Using a fork, beat until well blended. Add the buttermilk mixture to the flour mixture and mix well with the fork or a whisk to form a smooth batter.


Place a griddle or large nonstick frying pan over medium-high heat. When a drop of water sprinkled on top skitters across the surface, lightly grease the surface with vegetable oil.


For each pancake, pour about 1/4 cup of the batter onto the hot surface; do not crowd the surface. 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 are equally browned, 1-2 minutes longer. Transfer the pancakes to a platter and keep warm while you cook the remaining batter.


TO SERVE: Drizzle the pancakes with warmed fruit syrup, garnish with fruit, if desired, and serve at once.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes about sixteen 4-inch pancakes; serves 4
Calories: 362
Fat. Total: 21g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 442mg
% Cal. from Fat: 52%
Cholesterol: 95mg
Protein: 8g
Spotlight Recipe Review See all 4 reviews »

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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