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- Makes: 12 to 13 servings
4 mins per batch
These light and fluffy pancakes, made with sour cream and potato starch, are best served with fresh fruit at breakfast.
dairy sour cream
sifted cake flour or all-purpose flour
potato starch or cornstarch
assorted fresh fruit, such as orange sections, blackberries, raspberries or blueberries; pitted sweet cherries; and/or sliced bananas, strawberries, peaches or pears
Creme fraiche or sour cream (optional)
Orange marmalade (optional)
In a blender container, add eggs, sour cream, cake flour or all-purpose flour, potato starch or corn starch, sugar, baking soda and salt. Cover; blend for 30 seconds. Stop the blender. Scrape down the sides of container with a rubber spatula and blend again till smooth. Let set for 2 to 3 minutes.
Pour slightly less than 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, carefully turning (pancakes are very tender) to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with fresh fruit, and, if you like, creme fraiche and orange marmalade. Makes 12 to 13 pancakes.
Servings Per Recipe 12, cal. (kcal) 146, fiber (g) 1, Fat, total (g) 10, vit. C (mg) 4, calcium (mg) 61, vit. A (IU) 486, chol. (mg) 87, sat. fat (g) 5, iron (mg) 1, pro. (g) 4, carb. (g) 12, sodium (mg) 191