Sour Cream Corn Pancakes

1. 1

   On waxed paper, combine flour, baking powder and salt.

2. 2

   In medium bowl with wire whisk, mix milk, sour cream, eggs and melted margarine or butter until blended.

3. 3

   Whisk in dry ingredients just until mixed.

4. 4

   Stir in corn.

5. 5

   In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.

6. 6

   Drop batter by 1/3 cups into skillet, making a few pancakes at a time.

7. 7

   Cook 5 to 7 minutes until tops are bubbly and edges look dry.

8. 8

   Turn pancakes over and cook 3 to 5 minutes, until undersides are golden.

9. 9

   Transfer pancakes to platter; keep warm.

10. 10

    Repeat with remaining batter, using more oil if necessary.

11. 11

    Makes about twelve 4-inch pancakes. Prep: 15 minutes.

12. 12

    Cook:

13. 13

    about 10 minutes per batch.

* Per serving · 4 servings · Values may vary.

No additional tips available.