Sour cream pancakes are light, fluffy and tender. Try one of the three variations for lots of fun.
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1 cup all-purpose flour
1 cup milk
1/2 cup sour cream
1 large Land O Lakes® Egg, slightly beaten
2 tablespoons sugar
2 tablespoons Land O Lakes® Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Land O Lakes® Butter with Canola Oil
Combine all ingredients in medium bowl. Beat until well mixed.
Heat griddle to 350°F. or until drops of water sizzle.
Pour 1/4 cup batter for each pancake onto greased griddle. Cook 2-3 minutes or until bubbles form. Turn; continue cooking 1-2 minutes or until lightly browned.
Serve warm with Butter with Canola Oil.
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
Banana Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts.