CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
This is a version of sour cream pancakes we make. This style of pancake is very thin. It can be thinned even further for crepe batter. Generally these would be served with a chunky applesauce and (you guessed it) sour cream. Maple syrup works too!
12 heaping Tbsp of sour cream
12 heaping Tbsp of Bisquick
3 large eggs
1 tsp sugar
pinch of salt
Mix eggs and sour cream in a medium size mixing bowl until smooth. I use a small balloon wisk. Add salt and sugar and wisk in. Add Bisquick a few Tbsps at a time and wisk in. Repeat until all Bisquick is in and a smooth batter is formed. Let stand for a few minutes. I usually start the bacon or sausage while it rests. Give it a good wisk right before use.
Heat a griddle or pan as you normally would for pancakes. Add a small amount of canola oil and wipe it around with paper towel just to coat pan and remove excess. Cook as you would any other pancake.
Be prepared, as these are extremely light and no where near as filling as standard American pancakes. They are also quite addictive.
12 heaping Tbsp of sour cream
12 heaping Tbsp of Bisquick
3 large eggs
1 tsp sugar
pinch of salt
Mix eggs and sour cream in a medium size mixing bowl until smooth. I use a small balloon wisk. Add salt and sugar and wisk in. Add Bisquick a few Tbsps at a time and wisk in. Repeat until all Bisquick is in and a smooth batter is formed. Let stand for a few minutes. I usually start the bacon or sausage while it rests. Give it a good wisk right before use.
Heat a griddle or pan as you normally would for pancakes. Add a small amount of canola oil and wipe it around with paper towel just to coat pan and remove excess. Cook as you would any other pancake.
Be prepared, as these are extremely light and no where near as filling as standard American pancakes. They are also quite addictive.
