Best Rich Raspberry Sour Cream Pancakes Recipes

RICH RASPBERRY SOUR CREAM PANCAKES

Steps:

• In a large mixing bowl, sift the flour, baking soda, and salt.
• In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
• Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
• Heat a nonstick griddle or large skillet over medium heat.
• Spray with non-stick cooking spray.
• Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
• When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
• Turn pancake and cook until other side is lightly browned.
• Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.

SOUR CREAM PANCAKES

Steps:

• 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 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• 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.

BLUEBERRY SOUR CREAM PANCAKES

Steps:

• Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
• Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
• VARIATIONS:.
• Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
• Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.