These light and fluffy pancakes, made with sour cream and potato starch, are best served with fresh fruit at breakfast.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cook:
4 mins
stand:
2 mins
total:
26 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

146 calories; fat 10g; cholesterol 87mg; saturated fat 5g; carbohydrates 12g; insoluble fiber 1g; protein 4g; vitamin a 485.9IU; vitamin c 3.5mg; sodium 191mg; calcium 60.6mg; iron 0.5mg.
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