Flap Happies
Yield
20 servingsPrep
10 minCook
?Ready
?Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
cream
|
|
| 1 ½ | cups |
sour cream
|
|
| ⅓ | cup |
buttermilk
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
soda water
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
cream
|
|
| 355 | ml |
sour cream
|
|
| 79 | ml |
buttermilk
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
soda water
|
*
|
| 355 | ml |
all-purpose flour
|
|
Directions
Beat eggs to soft peaks; add cream, sour cream, buttermilk.
Blend dry ingredients; stir in just until smooth.
Bake on mod. hot griddle, at least 2½ minutes each side.
Keep warm between towels in 250 degrees oven.
To serve: Place about 2 tablespoons sweetened strawberries on one side of each pancake.
Fold other side over.
Sprinkle with Confectioners' sugar and slivered toasted almonds.
TIP: Don't have griddle too hot - pancakes must bake at least 2½ minutes each side.
