Ingredients
- 2 cups Gold Medal® self-rising flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 2 cups milk
- 1/4 cup butter or margarine, melted
- 1 container (8 oz) sour cream
- 2 eggs, beaten
- Topping
- 1 cup whipping cream
- 1 tablespoon sugar
- 5 cups sweetened fresh or frozen fruit (such as raspberries, blueberries, strawberries, blackberries and/or sliced peeled peaches)
Preparation
Step 1
1. Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
2. In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
3. Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
4. Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.