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Sour Cream Pancakes Recipe


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     Sour Cream Pancakes

Category   Breakfast - Brunch
Sub Category   None

3/4 c. flour
1/4 c. quick oats
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt
1/2 c. buttermilk
1 c. sour cream
1 egg
2 T. unsalted butter, melted
Blueberry or other fruit syrup warmed
Fresh or frozen fruit or fruit preserves

In large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon & salt; mix well In large measuring cup, combine the buttermilk, sour cream, egg and melted buttrer. Using a fork , beat until well blended. Add the buttermilk mixture to the flour mixture and mix well with fork or whisk to form a smooth batter. Place a griddle or large frying pan over med-high heat. When a drop of water skitters over surface , lightly grease surface with oil. For each pancake, pour about 1/4 c. batter onto hot surface. Cook until little bubbles appear on the tops of pancakes, 3-5 minutes. Using a spatula turn them over and cook until browned. Transfer to a plate and keep warm. Drizzle the pancakes with warmed fruit syrup, garnish with fruit.

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