SOUR CREAM PANCAKES
Make and share this Sour Cream Pancakes recipe from Food.com.
Provided by MnMs Mom
Categories Breakfast
Time 31m
Yield 14-16 serving(s)
Number Of Ingredients 12
Steps:
- Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
- In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
- In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
- Pour into flour mixture and stir just until mixed.
- Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
- Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
- Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Nutrition Facts : Calories 153.4, Fat 6.7, SaturatedFat 3.8, Cholesterol 43.1, Sodium 211.8, Carbohydrate 19.2, Fiber 0.5, Sugar 4.2, Protein 4
CREAM CHEESE PANCAKES WITH CHERRIES JUBILEE SYRUP
Steps:
- Preheat the oven to 200 degrees F. Set a baking rack over a baking sheet.
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together the egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter, orange zest and vanilla. Add the dry ingredients to the wet ingredients and stir to combine. Whisk the egg whites in another bowl until soft peaks form, then gently fold into the batter.
- Heat a griddle or cast-iron pan over medium heat until a drop of water sizzles; brush with melted butter or spray with nonstick cooking spray. Drop the batter into the pan by 1/3 cupfuls, leaving space between each pancake. (This batter is thicker than regular pancake batter and will take a bit longer to cook and won't bubble as much.) Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes don't get too brown, about 4 minutes. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet and keep warm in the oven.
- For the syrup: Heat the cherries, sugar, lemon juice and vanilla bean and seeds in a large high-sided pan over medium-high heat. Cook, stirring, until the cherries soften and the sugar dissolves, about 10 minutes.
- Remove the pan from heat and add the kirsch; return to the heat and ignite with a match. Using a spoon, baste the cherries with the liqueur and juices until the flame dies out. Spoon over the pancakes to serve.
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 WITH SOUR-CREAM MAPLE SYRUP
Provided by Lillian Chou
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make syrup:
- Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
- Make pancakes:
- Preheat oven to 200°F.
- Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
- Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup 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. Lightly butter skillet between batches.
- Serve pancakes with warm syrup.
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
AMERICAN-STYLE PANCAKES WITH BACON AND MAPLE SYRUP
Wow - when you really don't want to hold back, pile all the toppings on these fluffy American pancakes.
Provided by James Martin
Categories Brunch
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the flour, baking powder and caster sugar into a bowl and stir to combine.
- Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
- In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
- Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
- Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper.
- To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup.
SOUR CREAM PANCAKES
This recipe was given to me by my co-worker Bruce. We were talking about sour cream because I was making perogie's and he said that inspired him to make pancakes. So I asked for the recipe, and here it is! These are the lightest pancakes I've ever had, it's almost criminal to put a little butter and syrup on them. This is now the only recipe I ever use.
Provided by bmxmama
Categories Breakfast
Time 30m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, salt, sugar, and baking soda in a large bowl.
- Whisk to blend.
- Combine eggs, oil, sour cream and buttermilk.
- Stir into flour mixture until smooth.
- Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet that is ready to cook on.
- Turn when tops are covered with bubbles and edges look cooked.
- Cook until browned.
- Serve with your favorite syrup.
Nutrition Facts : Calories 96, Fat 3.5, SaturatedFat 1.7, Cholesterol 40.3, Sodium 237.2, Carbohydrate 12.6, Fiber 0.3, Sugar 2.1, Protein 3.4
MAPLE SOUR CREAM PECAN PANCAKES
These are the best pancakes I have ever eaten in my life. They're even good for people who hate sour cream (like my boyfriend). Adding a touch of maple syrup in the batter makes them even sweeter too.
Provided by hukilaou13
Categories Breakfast
Time 25m
Yield 8-10 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat skillet on med heat until sizzles when you throw water on it. Spray with a non-stick cooking spray.
- Pour 1/4 cup batter onto skillet. Cook until bubbles form and edges of pancakes are slightly dry. Flip and cook until golden brown.
- Serve with warm maple syrup. Enjoy!
MAPLE SOUR CREAM PANCAKES
Light & fluffy with that unique special tang. The maple sour cream syrup is amazing. You'll want to lick it off the plate!
Provided by kim *
Categories Pancakes
Time 15m
Number Of Ingredients 12
Steps:
- 1. 1 - Sift together 1st 4 dry ingredients. 2 - In separate bowl whisk together last 4 wet ingredients & then gently combine with dry mixture. 3 - Prepare as you would any pancake by pouring desired amt onto lightly heated (sprayed or buttered) skillet, turning once bubbles appear around edges. *Serve with warm sour cream syrup.
- 2. To prepare Maple Sour Cream Syrup: In small sauce pan heat butter, maple syrup and sour cream until butter is melted and slightly thickened. Serve warm over pancakes. Delicious!
- 3. PS - Use full fat sour cream. After all ... this isn't diet food ; ) Makes 2 full size svgs
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