PIONEER WOMAN'S (EDNA MAE'S) SOUR CREAM PANCAKES
Steps:
- Place an iron skillet or griddle over medium-low heat. Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt. Stir together very, very gently. Whisk the eggs in a separate bowl. Add vanilla and stir to combine. Pour the egg mixure into the sour cream/flour mixture. Stir together gently. Melt about a tablespoon of butter in the skillet. Pour the batter into the skiller 1/4 ucp at a time. Cook for 1 to 1-1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter. Top with soft butter and warmed maple syrup.
BANANA SOUR CREAM PANCAKES
Provided by Ina Garten
Time 20m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
SOUR CREAM & BACON PANCAKES WITH WARM ORANGE-MAPLE SYRUP
Serve our Sour Cream & Bacon Pancakes with Warm Orange-Maple Syrup. Try these delicious Sour Cream & Bacon Pancakes with Warm Orange-Maple Syrup today!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Heat large skillet sprayed with cooking spray on medium heat. Meanwhile, whisk eggs, milk, sour cream and oil in large bowl until well blended. Mix next 4 ingredients. Add to egg mixture; whisk until well blended.
- Ladle batter into hot skillet, using 1/4 cup batter for each pancake. Sprinkle each with about 1 Tbsp. bacon. Cook 3 min. or until bubbles form on top, then turn to brown other sides.
- Mix syrup and zest in microwaveable bowl. Microwave on HIGH 1 min.; stir. Strain into pitcher. Serve with pancakes.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.8968 g, Sugar 0 g, Protein 11 g
SOUR CREAM PANCAKES
This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!
Provided by Emily Hughes
Categories Pancakes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
- Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
- In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
- Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
- Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!
Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg
MAPLE-SOUR CREAM PANCAKES
Enjoy the comforting flavors of maple syrup and sour cream in this simple favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 13
Number Of Ingredients 7
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients except additional syrup in large bowl until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. Serve with additional syrup.
Nutrition Facts : Calories 115, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 280 mg
PECAN MAPLE SOUR CREAM PANCAKES WITH PECAN MAPLE SYRUP
Make and share this Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup recipe from Food.com.
Provided by L DJ3309
Categories Breakfast
Time 20m
Yield 3 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees F grease if necessary.
- Mix baking mix thru eggs in large bowl.
- Pour 1/4 cup batter onto hot greased griddle.
- Cook until bubbles begin to break and edges are somewhat dry. Sprinkle with toasted chopped pecans, Flip; cook until golden. Serve with Pecan Maple syrup.
- Pecan Maple Syrup: in saucepan heat the 1 cup maple syrup add butter and pecan flavoring.
Nutrition Facts : Calories 761.6, Fat 33.1, SaturatedFat 10.9, Cholesterol 125.2, Sodium 780.7, Carbohydrate 107.9, Fiber 2.6, Sugar 65.8, Protein 11.3
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Reviews 2Category BreakfastCuisine BreakfastTotal Time 20 mins
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, cinnamon, and kosher salt.
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