Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

Add richness to fluffy pancakes with a touch of creme fraiche and sour cream.

Source: Better Homes and Gardens

Gallery

Credit: Helen Norman

Recipe Summary

total:
30 mins
Servings:
18
Yield:
18 to 20 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl combine flour, sugar, baking powder, and salt. In a medium bowl whisk together milk, crème fraîche, sour cream, eggs, and vanilla. Add to dry ingredients; whisk to combine.

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  • In very large skillet melt 1 Tbsp. butter over medium heat. Spoon rounded tablespoons of batter into skillet. Cook 2 to 3 minutes or until undersides are browned; turn. Cook 1 to 2 minutes. Repeat with remaining batter. Serve with syrup and berries, if desired.

Tips

Place pancakes in an airtight container with waxed paper between layers. Cover and freeze up to 1 month. To reheat, wrap pancakes in paper towels. Microwave for 30 seconds for 1 pancake or 45 seconds for 2 pancakes or until heated through.

Nutrition Facts

110 calories; fat 6g; cholesterol 34mg; saturated fat 4g; carbohydrates 11g; mono fat 1g; sugars 3g; protein 2g; vitamin a 237.8IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 22.6mcg; vitamin b12 0.1mcg; sodium 216mg; potassium 42mg; calcium 67mg; iron 0.6mg.
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