Best Silver Dollar Blueberry Sour Cream Pancakes Real Mom Kitchen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SILVER DOLLAR PANCAKES



Silver Dollar Pancakes image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 35 to 40 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
3 1/2 tablespoons baking powder
1 tablespoon salt
1 tablespoon sugar
1 egg
1 1/4 cups milk
3 tablespoons butter, melted
Oil
1 1/2 cups sour cream
1 shallot, minced
1/4 cup dill, chopped
1/4 capers, chopped
1 teaspoon lemon juice
1 pound smoked salmon, cut into 1-inch pieces
Dill sprigs

Steps:

  • For Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.
  • For Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.
  • Assembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.

SILVER DOLLAR PANCAKES



Silver Dollar Pancakes image

These silver dollar pancakes have sour cream, but they are the most amazing you will ever taste! The sour cream makes them fluffy and irresistible! Dust with powdered sugar if desired and serve with hot syrup!

Provided by Lil_Miss_Sunshine

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 cup sour cream
½ cup all-purpose flour
2 eggs
2 tablespoons white sugar
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon butter, or as needed

Steps:

  • Blend sour cream, flour, eggs, sugar, salt, and baking soda together with a whisk until smooth.
  • Heat a skillet or griddle over medium-high heat. Lightly coat with butter. Drop batter 2 tablespoons at a time onto griddle, leaving plenty of space for spreading. Fry until bubbles form and break on the pancake's surface and bottoms are browned, 3 to 4 minutes. Flip and cook until until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 20.8 g, Cholesterol 121 mg, Fat 15.7 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 8.9 g, Sodium 521 mg, Sugar 6.6 g

BLUEBERRY SOUR CREAM PANCAKES



Blueberry Sour Cream Pancakes image

When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield about 20 pancakes (3-1/2 cups topping).

Number Of Ingredients 14

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1-1/2 cups 2% milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

SILVER DOLLAR PANCAKES



Silver Dollar Pancakes image

These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 34

Number Of Ingredients 7

1 cup all-purpose flour (spooned and leveled)
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon coarse salt
1 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg

Steps:

  • In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
  • Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.

Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 1 g, Protein 7 g

BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES



Blueberry Blueberry Sour Cream Pancakes image

If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!

Provided by Aroostook

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 9

1 cup sifted flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1/2 cup sour cream
2 tablespoons melted butter
1/2 cup floured blueberries

Steps:

  • Mix dry ingredients.
  • Beat together wet ingredients.
  • Add butter to egg and sour cream.
  • Add milk to sour cream mixture.
  • Mix wet ingredients into dry ingredients until just incorporated.
  • Add blueberries last and fold in carefully.
  • Preheat lightly coated griddle or skillet over medium heat.
  • If you are using an electric griddle, set temperature to 360°F.
  • Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
  • For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
  • Cook on first side until bubbles that form begin to pop and edges look dry.
  • With a spatula, turn and cook until the second side is rich and golden-brown.
  • Serve with Maine Blueberry Syrup or honey.

Nutrition Facts : Calories 301.6, Fat 15.2, SaturatedFat 8.8, Cholesterol 85.2, Sodium 539.8, Carbohydrate 34.3, Fiber 1.3, Sugar 6.1, Protein 7.6

BLUEBERRY SOUR CREAM PANCAKES



Blueberry Sour Cream Pancakes image

A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well.

Provided by diner524

Categories     Breakfast

Time 15m

Yield 15 pancakes, 5-7 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 cup fat-free half-and-half
1/2 cup sour cream
1 egg
2 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (fresh or frozen, thawed)

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.

Nutrition Facts : Calories 256.5, Fat 11.1, SaturatedFat 6.3, Cholesterol 63.8, Sodium 657.4, Carbohydrate 34, Fiber 1.4, Sugar 11.3, Protein 5.8

Related Topics