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Nutty Sour Cream Pancakes

Yield: 16 servings
Prep 15 mins Cook 2 mins to 4 mins  per batch
Nutty Sour Cream Pancakes
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 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 KitchenTest Kitchen Tip:
  • You can substitute coarsely chopped toasted pecans, almonds, or hazelnuts for the walnuts.
Nutrition Facts (Nutty Sour Cream Pancakes)
  • cal. (kcal) 173,
  • Fat, total (g) 9,
  • chol. (mg) 34,
  • sat. fat (g) 3,
  • carb. (g) 18,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 4,
  • vit. A (IU) 146,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 144,
  • Potassium (mg) 111,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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