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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 16 |
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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) |
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.
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