Tuesday, April 10, 2012

Sour Cream Pancakes

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
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

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.

Serves 3-4.