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Nutty Sour Cream Pancakes

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

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  • Yields: 16 servings
  • Prep: 15 mins
  • Cook: 2 mins to 4 mins per batch

Nutty Sour Cream Pancakes

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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