Nutty Sour Cream Pancakes

Sour cream adds tenderness and tang while toasted walnuts add glorious crunch to these breakfast favorites.

Nutty Sour Cream Pancakes Enlarge Image
Yields:
16 servings
Prep:
15 mins
Cook:
2 mins to 4 mins per batch
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Nutty Sour Cream Pancakes

Ingredients
2 1/4
3/4
cup finely chopped toasted walnuts
1/4
cup packed brown sugar
1
tablespoon baking powder
1/2
teaspoon salt
1 1/4
cups milk
2
eggs, lightly beaten
1
8 ounce carton dairy sour cream
2
tablespoons cooking oil

Directions

  1. In a large bowl combine flour, walnuts, and other dry ingredients. In a second bowl combine remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
  2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto hot griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

From the Test Kitchen

Test Kitchen Tip:

You can substitute coarsely chopped toasted pecans, almonds, or hazelnuts for the walnuts.

Nutrition Facts

(Nutty Sour Cream Pancakes)
    Per serving:
  • 173 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 4 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 34 mg chol.,
  • 144 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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