Self-Rising Pancakes

 

2

cups Gold Medal® self-rising flour

1

tablespoon sugar

1/4

teaspoon baking soda

2

cups milk

1/4

cup butter or margarine, melted

1

container (8 oz) sour cream

2

eggs, beaten

1

cup whipping cream

1

tablespoon sugar

5

cups sweetened fresh or frozen fruit (such as raspberries, blueberries, strawberries, blackberries and/or sliced peeled peaches)

• 1 Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
• 2 In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
• 3 Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
• 4 Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.