Sour Cream And Chocolate Pancake Recipes

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CHOCOLATE CHIP SOUR CREAM PANCAKES, DIABETIC



Chocolate Chip Sour Cream Pancakes, Diabetic image

The last time I went shopping there was a terrific price on sour cream so I grabbed 2 BIG containers. I'm currently putting sour cream in everything I can think of! I'm the first to admit that this wouldn't be a daily thing but for a special breakfast (Valentines, Mothers Day?) it isn't going to break the diabetic bank

Provided by Annacia

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
3 tablespoons Splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Egg Beaters egg substitute (or egg white)
1 cup nonfat milk
3/4 cup fat free sour cream
2 tablespoons melted margarine (heart healthy)
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup semisweet mini chocolate chips
Pam cooking spray, for the griddle

Steps:

  • Sift the flour, sugar, baking powder, baking soda, and salt into a medium-size mixing bowl.
  • In a separate bowl, whisk the eggs until foamy, then whisk in the milk, sour cream, melted butter, and vanilla. Make a well in the dry ingredients, add the liquids, and whisk briefly, just until the batter is blended.
  • Let rest 2 minutes.
  • Fold in the chocolate chips and set aside for several minutes while you preheat a griddle or skillet.
  • Heat an electric griddle (you can also use a pan or 2 on the stove top but it takes a lot longer because you have to do fewer at a time)let preheat for 3 to 4 minutes.
  • Spray griddle with PAM.
  • Using about 1/3 cup batter per pancake, ladle the batter onto the hot skillet.
  • Cook about 1 1/2 minutes on the first side, until the bubbles on top are starting to pop, then flip and cook about 1 minute on the second side.
  • Repeat for remaining batter.
  • Top with no sugar added syrup if desired.

Nutrition Facts : Calories 353.6, Fat 10.1, SaturatedFat 3.6, Cholesterol 5.5, Sodium 667.9, Carbohydrate 56.8, Fiber 2, Sugar 15.6, Protein 9.7

SOUR CREAM PANCAKES



Sour Cream Pancakes image

This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!

Provided by Emily Hughes

Categories     Pancakes

Time 35m

Yield 10

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups sour cream
4 large eggs eggs
1 teaspoon vanilla extract
butter to taste
maple syrup

Steps:

  • Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
  • Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
  • In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
  • Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
  • Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!

Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg

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