INA PINKNEY'S PANCAKES
I was amazed at the small amount of flour (even with the potato starch) to make 48 3-inch pancakes when I read this recipe. Found it in the Tribune's Food & Drink Weekly. Per the article: "This recipe was developed by Ina Pinkney of Ina's restaurant. She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes. She serves them with a peach, raspberry and blueberry compote. Look for potato starch in the baking aisle of the supermarket."
Provided by Busters friend
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs in a bowl, blender or food processor; beat in the sour cream. Mix together the dry ingredients in another bowl; add to egg mixture. Mix until smooth.
- Heat a lightly greased griddle or non-stick skillet over medium-high heat. Pour large spoonfuls of batter into the skillet in batches to make 3-inch circles. Cook until a few bubbles appear on the top, about 2 minutes. Turn carefully; cook until lightly browned on bottom, about 2 minutes.
Nutrition Facts : Calories 202.5, Fat 14.6, SaturatedFat 8.3, Cholesterol 131.1, Sodium 290.9, Carbohydrate 12.8, Fiber 0.2, Sugar 5.1, Protein 5.5
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