Almost Whole Wheat Sour Cream Pancakes
48
Almost Whole Wheat Sour Cream Pancakes recipe
Ingredients
| 1 ¼ | cups |
whole-wheat flour
|
|
| ¾ | cup |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 ¾ | cups |
sour cream
|
|
| 1 | tablespoon |
honey
|
|
| 2 | tablespoons |
butter
melted |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
milk
|
|
| 1 | each |
egg yolks
|
* |
| 1 | each |
egg whites
beaten well |
* |
| 1 | tablespoon |
butter
|
|
| 1 | x |
maple syrup
heated |
* |
Directions
In a medium-sized bowl, mix together the dry ingredients.
In a separate bowl, mix the sour cream, honey, melted butter, and vanilla extract.
Add the milk and egg yolk.
Mix again.
Pour the dry ingredients into the wet and stir well.
Add the beaten egg white and stir.
Preheat a griddle or fry pan over medium-low heat.
When the pan is hot, add 1 teaspoon of the butter, and quickly spread it over the surface.
Pour ½ cup ladle of the pancake batter (for each pancake) on the griddle/fry pan.
Cook the pancakes until bubbles appear on their surfaces.
Flip the pancakes and cook for a 1 to 2 minute(s).
Repeat until all the batter is used, adding more butter as needed to the pan.
Serve with fresh berries, and maple syrup on the side.
Nutrition Facts
Serving Size 143g (5.0 oz)Amount per Serving
Calories 38251% of calories from fat
% Daily Value *
Total Fat 22g
33%
Saturated Fat 13g
67%
Trans Fat
0g
Cholesterol 50mg
17%
Sodium 372mg
16%
Total Carbohydrate
13g
13%
Dietary Fiber 3g
14%
Sugars g
Protein
19g
Vitamin A 15%
•
Vitamin C 1%
Calcium 20%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
