Preheat oven to low (200 degrees).
Whisk together flour, sugar, baking soda, and salt into bowl. Whisk together sour cream, milk, egg and melted butter (2 T.), then whisk into flour mixture.
Brush a large nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 C. 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. Serve with warm syrup.
Heat all ingredients in small saucepan over medium-low heat, stirring occasionally, until butter has melted.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4|
|Calories from Fat: 539 (73%)|
|Amt Per Serving||% DV|
|Total Fat 59.9g||80 %|
|Saturated Fat 35.3g||177 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 206.5mg||64 %|
|Sodium 823mg||28 %|
|Potassium 455mg||12 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 41.4g|
|Protein 10.6g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 737
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