Rich, moist pancakes with hints of spices. These beauties don't need pancake syrup.
Hassayampa Inn in Prescott gave us the recipe for Lemon Souffle Pancakes (page 52) for Tastes & Treasures cookbook. Try them both and do a taste test. Your family will love it.
Sour Cream Pancakes
Ingredients
1 1/3 cup flour
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1 cup milk
1 cup sour cream
2 egg yolks
3 tablespoon melted butter
1 teaspoon vanilla
Directions
Mix (7) dry ingredients together in bowl.
Mix (5) wet ingredients together in large bowl.
Add dry ingredients to wet ingredients and stir until moistened.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 1/2 cup of the batter onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until golden.
Enjoy.
Serves 3-4.
