Sour Cream Pancakes with Berries and Maple Syrup
Preparation Time: 10 minutes. Total Time: 35 minutes. Yield: 8 servings.
⏱️ Prep: 10 min🍳 Cook: 25 min🍽️ Makes 8
Ingredients
| 2 cup | 480 ml | all-purpose flour, sifted |
| 2 tsp | 10 ml | baking powder |
| 1 tsp | 5 ml | baking soda |
| 2 tbsp | 30 ml | white sugar |
| 1/4 tsp | 1.3 ml | iodized salt |
| 1 cup | 240 ml | low-fat milk |
| 1/2 cup | 120 ml | sour cream |
| 1 | large egg, lightly beaten | |
| 2 tbsp | 30 ml | melted butter |
| to taste | cooking oil spray | |
| to serve | fresh berries, to serve | |
| to serve | Greek yogurt, to serve | |
| to serve | maple syrup, to serve |
Instructions
Preparation Time: 10 minutes. Total Time: 35 minutes. Yield: 8 servings.
- Combine the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
- Stir in low-fat milk, sour cream, egg, and melted butter. Using a wooden spoon or spatula, stir until just combined (do not overmix).
- Spray a medium-sized non-stick frying pan with oil, and place over medium flame. Scoop about 1/4 cup of pancake mixture onto the pan and lightly swirl to form a round cake.
- Cook pancake until golden brown on both sides and cooked through. Transfer to a plate and use a clean kitchen towel to keep warm. Repeat procedure with remaining batter, adding oil to pan as needed.
- Divide the pancakes among individual plates. Top with a dollop of yogurt and fresh berries. Drizzle with maple syrup. Serve and enjoy.