Recipe from Midwest Living
These light and fluffy pancakes, made with sour cream and potato starch, are best served with fresh fruit at breakfast.
Servings: 12 to 13 pancakes
Prep Time: 20 mins
Total Time: 26 mins
1 16-ounce containerdairy sour creamsee savings
1/4 cupsifted cake flour or all-purpose floursee savings
2 tablespoonspotato starch or cornstarchsee savings
3 tablespoonssugarsee savings
1/2 teaspoonbaking sodasee savings
1/2 teaspoonsaltsee savings
2 cupsassorted fresh fruit, such as orange sections, blackberries, raspberries or blueberries; pitted sweet cherries; and/or sliced bananas, strawberries, peaches or pearssee savings
Creme fraiche or sour cream (optional)see savings
Orange marmalade (optional)see savings
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.
Per serving: Calories 146, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 87 mg, Sodium 191 mg, Carbohydrate 12 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 6%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet.