Sour Cream Pancakes Food

SOUR CREAM PANCAKES

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.

BANANA SOUR CREAM PANCAKES

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 APPLE PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.
• In a medium bowl, combine apples, sour cream, egg and vanilla.
• Mix well.
• Add apple mixture to dry ingredients.
• Stir until just blended.
• Lightly grease griddle or large skillet with butter or Pam.
• Heat griddle to 350-375 degrees, or heat skillet over medium heat.
• Pour heaping 1/2 cup batter onto griddle and cook until bubbles form and tops look dry. (The time to cook may vary depending on how large you make your pancakes) It took mine about 10-15 minutes on each side using 350 degree).
• Turn pancakes and cook until golden brown on bottom.
• Serve with your favorite syrup and enjoy.

BLUEBERRY SOUR CREAM PANCAKES

Steps:

• Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
• Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
• VARIATIONS:.
• Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
• Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.

BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES

Steps:

• Mix dry ingredients.
• Beat together wet ingredients.
• Add butter to egg and sour cream.
• Add milk to sour cream mixture.
• Mix wet ingredients into dry ingredients until just incorporated.
• Add blueberries last and fold in carefully.
• Preheat lightly coated griddle or skillet over medium heat.
• If you are using an electric griddle, set temperature to 360°F.
• Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
• For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
• Cook on first side until bubbles that form begin to pop and edges look dry.
• With a spatula, turn and cook until the second side is rich and golden-brown.
• Serve with Maine Blueberry Syrup or honey.

LEMON-SOUR CREAM PANCAKES

Steps:

• Combine flour, sugar, baking soda and salt.
• Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
• Serve topped with blueberries and syrup.

SILVER DOLLAR SOUR CREAM PANCAKES

Steps:

• Beat eggs in medium bowl with whisk until well blended. Stir in sour cream. Add remaining ingredients; stir just until dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
• Heat large nonstick skillet on medium-heat. Working in batches, spoon 1 Tbsp. batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown.
• Turn; cook 1 to 2 min. to brown other sides.

BLUEBERRY SOUR CREAM PANCAKES

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

SOUR CREAM PANCAKES

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.

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

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.