Sour Cream Pancakes With Strawberries Recipe

Name: Sour Cream Pancakes With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, separated; 3/4 c. skim milk; 3/4 c. sour cream; 1 c. plus 2 Tbsp. all-purpose flour; 1 1/2 tsp. baking powder; 1 1/2 tsp. sugar; dash of salt; 3/4 c. butter or margarine, melted; 2 c. sliced strawberries; 1/4 c. currant jelly; sour cream and mint sprigs for garnishment

Servings: persons

3 eggs, separated
3/4 c. skim milk
3/4 c. sour cream
1 c. plus 2 Tbsp. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. sugar
dash of salt
3/4 c. butter or margarine, melted
2 c. sliced strawberries
1/4 c. currant jelly
sour cream and mint sprigs for garnishment

1
Combine egg yolks, milk and sour cream; stir well and set aside.
2
Combine flour, baking powder, sugar and salt.
3
Gradually add to the sour cream mixture; stir until smooth.
4
Add melted butter.
5
Beat room temperature egg whites until stiff peaks form. Fold into batter mixture.
6
Pour 1/2 cup of batter for each pancake onto hot, lightly greased griddle.
7
Turn when top is covered with bubbles and edges appear cooked.
8
Serve with warm strawberry topping.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, separated, 3/4 c. skim milk, 3/4 c. sour cream, 1 c. plus 2 Tbsp. all-purpose flour, and more.

Yes, Sour Cream Pancakes With Strawberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pancakes With Strawberries

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