Sour Cream Pancakes Recipe
Mark Boughton Photography/Teresa Blackburn Food Styling
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1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons sugar
1 teapoon baking soda
2 eggs, lightly beaten
1 teaspoon vegetable oil
1/2 cup Breakstone/Knudsen sour cream
1 cup buttermilk
Instructions
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons sugar
1 teapoon baking soda
2 eggs, lightly beaten
1 teaspoon vegetable oil
1/2 cup Breakstone/Knudsen sour cream
1 cup buttermilk
1. 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.
2. Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet. Turn when tops are covered with bubbles and edges look cooked. Cook until browned. Serve with your favorite syrup. Yield: 12 medium-size pancakes.
2. Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet. Turn when tops are covered with bubbles and edges look cooked. Cook until browned. Serve with your favorite syrup. Yield: 12 medium-size pancakes.
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