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Self-Rising Pancakes

Sour cream, butter and self-rising flour create ultimate melt-in-your-mouth pancakes.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 10

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

Topping

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)

Directions

  • 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.

EXPERT TIPS

Expert Tips

Flip pancakes only once! Repeated flipping will toughen them. Pancakes are ready to flip when they're puffed, covered with bubbles and slightly dry around the edges. Cook the other sides until they're golden brown.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
100mg
100%;
Sodium
430mg
430%;
Total Carbohydrate
32g
32%
(Dietary Fiber
4g
4%
  Sugars
9g
9%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
20%;
Iron
10%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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