Best 4 Sour Cream And Chocolate Pancake Recipes

WHITE CHOCOLATE AND BERRY PANCAKES

Steps:

• Sift together the flour, baking soda and salt into a bowl. Set aside.
• In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
• Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.

SOUR CREAM AND CHOCOLATE PANCAKE RECIPE

Steps:

• Mix first 5 ingredients in medium bowl.
• Beat egg, sour cream, milk, oil and vanilla with whisk until blended. Add to flour mixture; mix well.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

BANANA SOUR CREAM PANCAKES

Steps:

• Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
• Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

CHOCOLATE CHIP SOUR CREAM PANCAKES, DIABETIC

Steps:

• Sift the flour, sugar, baking powder, baking soda, and salt into a medium-size mixing bowl.
• In a separate bowl, whisk the eggs until foamy, then whisk in the milk, sour cream, melted butter, and vanilla. Make a well in the dry ingredients, add the liquids, and whisk briefly, just until the batter is blended.
• Let rest 2 minutes.
• Fold in the chocolate chips and set aside for several minutes while you preheat a griddle or skillet.
• Heat an electric griddle (you can also use a pan or 2 on the stove top but it takes a lot longer because you have to do fewer at a time)let preheat for 3 to 4 minutes.
• Spray griddle with PAM.
• Using about 1/3 cup batter per pancake, ladle the batter onto the hot skillet.
• Cook about 1 1/2 minutes on the first side, until the bubbles on top are starting to pop, then flip and cook about 1 minute on the second side.
• Repeat for remaining batter.
• Top with no sugar added syrup if desired.