Sour Cream Pancakes

  • Active Time 20m
  • Total Time 20m

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.

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)

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.

RecID 2361

nutrition information per serving

362 calories; 21g total fat; 95mg cholesterol; 442mg sodium; 35g carbohydrates; 1g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.