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Prep 30min
Total30min
Servings10
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Ingredients
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)
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Steps
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.
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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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