Try this Sour Cream Pancakes recipe, or contribute your own.
Suggest a better description1. Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot.
2. Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt.
3. Stir together very, very gently. I stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
4. Whisk the eggs in a separate bowl.
5. Add the vanilla and stir to combine.
6. Pour the egg mixture into the sour cream/flour mixture.
7. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow is fine.
8. Melt about a tablespoon of butter in the skillet. Pour the batter into the skillet ¼ cup at a time.
9. Cook for 1 to 1 ½ minutes, and then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.
10. Stack the pancakes as high on a plate as your appetite dictates.
11. Top with plenty of butter and maple syrup and eat to your heart’s desire.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 199 | ||
Calories from Fat: 178 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 82.4mg | 25 % | |
Sodium 429.5mg | 15 % | |
Potassium 38.7mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4g | ||
Protein 2g | 3 % | |
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: 199
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