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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
cook:
2 mins
total:
17 mins
Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Test Kitchen Tip:

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

Nutrition Facts

173 calories; fat 9g; cholesterol 34mg; saturated fat 3g; carbohydrates 18g; mono fat 2g; poly fat 4g; insoluble fiber 1g; sugars 5g; protein 4g; vitamin a 145.8IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 144mg; potassium 111mg; calcium 70.7mg; iron 1.1mg.
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