Fly-Off-The-Plate Pancakes

1. 1

   Sift dry ingredients into a mixing bowl.

2. 2

   Combine beaten egg, milk and sour cream and add to dry ingredients, beating with slotted spoon or wire whisk.

3. 3

   Add cooled butter and beat until smooth.

4. 4

   Add a bit more milk if batter is too thick.

5. 5

   Drop by tablespoonfuls onto hot, lightly greased griddle.

6. 6

   Bake to a golden brown on one side and turn and finish baking.

7. 7

   May be used for breakfast or may be topped for a main dish with chicken a la king, creamed ham, dried beef, Newburg, egg slices in sherried cream sauce, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.