SOUR CREAM PANCAKES – February 11 – National Hot Breakfast Month

Serves

[ingredients title=”Ingredients”]

• 8 slices thick bacon
• 4 eggs, separated
• 2 cups sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons bacon grease or melted butter
• 1 cup flour
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• Cooking spray
• Maple syrup

[/ingredients]

[directions title=”Instructions”]

1. In a frying pan over medium heat cook the bacon until the consistency you like.
2. Meanwhile place the egg whites in a medium bowl and the egg yolks in a separate medium bowl.  Add the sour cream, vanilla, bacon grease or butter to the bowl with the egg yolks.  Using a fork mix together until combined.
3. In a large bowl add the flour, sugar, cornstarch, baking powder, baking soda and salt.  Using a fork mix together then add the sour cream mixture and mix well.
4. Using a fork beat the egg whites for 2 minutes.  Pour into the large bowl and fold in.
5. Spray the cooking spray in large pan that has a lid, place over medium-low to medium heat.  Once hot spoon about 2-3 tablespoons mixture into the pan, repeat until the pan is full of pancakes that are not touching.  Cook until browned on the bottom then flip, about 2-3 minutes.  Once the other side is browned, about 1-2 minutes flip again and place the lid on the pan.  Cook for 2 minutes and flip again and cook another 2 minutes.  Repeat until all of the batter has been used.
6. Serve with 2 pieces of bacon, 3-4 pancakes, and maple syrup.

[/directions]