Sour Cream Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup Sour Cream .4375 cup Flour - Gold medal all purpose flour 4 tsp Splenda Naturals made with Stevia (by MRS-MCCLURE) 1 tsp Baking Soda 0.5 tsp Kosher Salt (by 65PLUS1) 2 serving Egg - Large (1 egg) .5 tsp Vanilla Extract
In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate small, bowl stir together the flour, sugar, baking soda, and salt.
In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
Heat griddle over medium-low heat and grease with your preferred method. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. FLip to the other side and cook for another minute (pancakes will be a little on the soft side.)
Serve.
Serving Size: Makes 9 Pancakes, serving Size 4.5
Number of Servings: 2
Recipe submitted by SparkPeople user LALOVELL.
In a separate small, bowl stir together the flour, sugar, baking soda, and salt.
In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
Heat griddle over medium-low heat and grease with your preferred method. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. FLip to the other side and cook for another minute (pancakes will be a little on the soft side.)
Serve.
Serving Size: Makes 9 Pancakes, serving Size 4.5
Number of Servings: 2
Recipe submitted by SparkPeople user LALOVELL.
Nutritional Info Amount Per Serving
- Calories: 406.6
- Total Fat: 28.6 g
- Cholesterol: 265.6 mg
- Sodium: 1,235.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 0.9 g
- Protein: 12.3 g
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