How To make Sour Cream Pancakes
1 1/4 c Flour, whole wheat
3/4 c Flour, unbleached
1/2 ts Salt
2 ts Baking powder
3/4 ts Baking soda
1 3/4 c Sour cream
1 tb Honey
2 tb Butter
melted
1/2 ts Vanilla extract
1 3/4 c Milk
1 Egg yolk
1 Egg white :
beaten well
1 tb Butter
Maple syrup -- heated
In a medium-sized bowl, mix together the dry ingredients. In a separate bowl, mix the sour cream, honey, melted butter, and vanilla extract. Add the milk and egg yolk. Mix again. Pour the dry ingredients into the wet and stir well. Add the beaten egg white and stir. Preheat a griddle or fry pan over medium-low heat. When the pan is hot, add 1 teaspoon of the butter, and quickly spread it over the surface. Pour 1/2 cup ladle of the pancake batter (for each pancake) on the griddle/fry pan. Cook the pancakes until bubbles appear on their surfaces. Flip the pancakes and cook for a 1 to 2 minute(s). Repeat until all the batter is used, adding more butter as needed to the pan. Serve with hot maple syrup on the side. Recipe: "Horn of the Moon Cookbook" by Ginny Callan Harper, 1987 per David Pileggi Fidonet GOURMET echo
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My FLUFFY Sour Cream Pancakes Recipe | Breakfast Favourites
Once you try my Fluffy Sour Cream Pancakes recipe, you won't look further! These pancakes are easy to prepare and are a crowd pleaser. The secret ingredient, sour cream (shhh), ensures that these pancakes are moist and maintain their fluffiness. You can even prepare these ahead of time and they stay fresh as ever!
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INGREDIENTS (Yields 8-10 Pancakes)
2 cups All-Purpose Flour
4 tsp Baking Powder
1/2 tsp Salt
2 large Eggs (room-temperature)
3/4 cup Sour Cream
1 cup Whole Milk
4 tbsp White Sugar
1 ½ Tbsp Pure Vanilla Extract
4 Tbsp Olive Oil /Unsalted Butter (melted and cooled)
1 Tbsp Unsalted Melted Butter (for cooking)
METHOD
- Shift the flour, salt and baking powder into a medium size bowl.
- In a separate bowl, beat the eggs, sour cream, milk, sugar, oil and vanilla extract together.
- Make a well shape in the centre of the dry ingredients and pour the wet ingredients into the dry ingredients. The batter should be thick and a little lumpy but without any visible flour.
- To cook the pancakes, heat a heavy bottomed non-stick pan over a low medium heat and coat it with a little butter. Use a trigger release ice cream scoop and drop the batter into the pan so that you get evenly sized pancakes
- Cook until the first side is light brown, the edges seem a little set and a few air bubbles appear on the surface of the pancake. Gently flip the pancake and allow to cook. You may need to flip the pancakes twice over and cook them for approximately 3-4 minutes. Lower the heat if needed.
- Serve with a dusting of icing sugar, a generous drizzle of maple syrup, and fresh fruits of your choice.
Enjoy!
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Stream:
SOUR CREAM PANCAKES || QUICK AND EASY RECIPES || BEST EVER!
SOUR CREAM PANCAKES || QUICK AND EASY RECIPES || BEST EVER!
These melt in your mouth sour cream pancakes are so easy to put together and the outcome is phenomenal! You will never use prepackaged mix after trying these fluffy moist pancakes!
I hope you guys are able to try these out one morning and don't forget to let me know what you think!
Enjoy❤️
INGREDIENTS:
1 1/2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 cup Milk
2 eggs
1 teaspoon vanilla
butter for serving.
Directions:
To make these pancakes simply mix all of the wet ingredients together with a whisk.
Sift the dry ingredients together in a separate bowl then vary carefully add them to the wet ingredients mixing just until combined.
Heat the griddle and place a bit of butter into the pan. Place scoops of the batter into the pan and flip once golden brown.
*Be sure not to over mix the batter or the pancakes will be tough.
yields about 10 3-inch pancakes
Sour Cream Pancakes Recipe | How to Make Pancakes From Scratch
These are the best sour cream pancakes you’ll ever want to try. Fluffy, light, delicious, golden brown, and can magically vanish in minutes.
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???? Ingredients
½ cup whole milk
¼ cup sour cream
1 ¾ tablespoon white vinegar
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 tablespoon oil
Full recipe:
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Other recipes you should try on my blog:
1- Yogurt Pancakes:
2- Turkish Simit:
3- Hash Brown:
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Blueberry Honey Sour Cream Pancakes
Blueberry Honey Sour Cream Pancakes
INGREDIENTS:
SERVINGS : 12 pancakes
1 cup sifted flour
3 teaspoons baking powder
1⁄4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1⁄2 cup sour cream
2 tablespoons melted butter
1⁄2 cup floured blueberries
3 tablespoon honey
DIRECTIONS
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 a non-stick pan use Pam or small amount of vegetable oil) --
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 second side is rich golden brown.
Serve with honey.
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Mother's Day Breakfast, Brunch or Dessert: Curtis Stone's Sour Cream Pancakes with Tangerine Suze…
Celebrity chef Curtis Stone co-hosts our Mother’s Day episode and cooks up a BBD: breakfast, brunch or dessert!
For more follow the hashtag #RachaelRayShow