Nutty Sour Cream Pancakes

  • Currently 4/5
A deliciously moist pancake with a touch of crunch in each bite...
2-1/4 cups all purpose flour
3/4 cup finely chopped toasted walnuts
1/4 cup packed brown sugar
1 Ttbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 eggs, lightly beaten
1 8-oz carton dairy sour cream
2 Tbsp cooking oil
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 ( 1-2 minutes per side). 
Makes : 16 pancakes (4 pancakes each)

Can substitute chopped toasted pecans, almonds, or hazelnuts for walnuts.

Cal:  173     Total Fat:  9g (3g sat)     Carbs:  18g     Protein:  4g
Meal   BreakfastDish   Main Dish
Cooking Method   Pan FriedPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes 
Features   High-Fiber, Low-Calorie, Vegetarian

Carolyn Beck

Member since Jun 2008

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