Sour Cream Pancakes

By classycook

I found this in the March 2007 Chatelaine magazine and the whole family loved it.

Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1 cup regular sour cream or 1 cup light sour cream
• 1 teaspoon vanilla
• butter or margarine, for cooking pancakes
• fresh blueberries (optional)
• fresh raspberry (optional)

Preparation

Step 1

Directions:

1 Microwave 2 tbsp (30 mL) butter in a small bowl until melted.

2 In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.

3 In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.

4 Pour into flour mixture and stir just until mixed.

5 Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.

6 Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.

7 Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.