Tuesday, March 16, 2010
Sour Cream Pecan Pancakes
We made these for lunch today, & I had a request for the recipe. Once again, I'm putting up the small version, for a family of 4 or less. To feed more people, just use the quantities in parentheses to double the recipe.
We used lowfat sour cream, and substituted 1/3 of the flour with buckwheat flour, to add fiber. Also I tossed in a tiny handful (1 Tablespoon or less) of crushed pecans while each pancake cooked.
Calorie count for a 5" pancake without syrup: 80 plain, 120 with pecans. Add 33cal. per teaspoon for butter, syrup calorie count as listed on bottle.
1 cup lowfat sour cream (2 cups)
1 large egg (2)
1 Tablespoon sugar (2 T)
1 1/2 teaspoons baking powder (1 T)
1/2 teaspoon baking soda (1 t)
1/4 t salt (1/2 t)
1/4 t cinnamon (1/2 t)
1/8 t nutmeg (1/4 t)
3/4 cup unbleached all-purpose flour (1 1/2 cups)
Beat everything in order with a wire whisk. If necessary, thin batter with lowfat milk, skim milk, or even water. Heat non-stick or cast-iron griddle to medium-hot, until a drop of water sizzles on the griddle. Pour 1/3 cup mix, spread it around a little with a spatula, and if you like sprinkle with pecans (or chocolate chips). Cook until pancake bubbles and looks a little dry around the edges. Flip quickly, let cook about a minute more. Serve with butter and syrup or top with fruit compote!