These fluffy pancakes were the Test Kitchen’s top choice in our round-up of favourite comfort foods from 10 top Canadian chefs.
Sour-cream pancakes
52
PREP TIME
15 min
Makes
14 to 16 medium pancakes
* PLUS Cooking time: 4 minutes
Ingredients
- 2 tbsp butter
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups milk
- 1 cup regular or light sour cream
- 1 tsp vanilla
- butter , for cooking pancakes
- fresh blueberries and raspberries , optional
Instructions
- Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed.
- 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 min. Turn and continue to cook until pancakes are golden, from 2 to 3 min.
- Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Nutrition (per serving)
- Calories
- 128,
- Protein
- 3.6 g,
- Carbohydrates
- 17.1 g,
- Fat
- 4.9 g,
- Sodium
- 164 mg.
FILED UNDER: Breads cakes Dinner stovetop Vegetarian
