Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Flour, whole wheat
3/4 c Flour, unbleached
1/2 ts Salt
2 ts Baking powder
3/4 ts Baking soda
1 3/4 c Sour cream
1 tb Honey
2 tb Butter -- melted
1/2 ts Vanilla extract
1 3/4 c Milk
1 Egg yolk
1 Egg white -- beaten well
1 tb Butter
Maple syrup -- heated
In a medium-sized bowl, mix together the dry
ingredients. In a separate bowl, mix the sour cream,
honey, melted butter, and vanilla extract. Add the
milk and egg yolk. Mix again. Pour the dry
ingredients into the wet and stir well. Add the
beaten egg white and stir.
Preheat a griddle or fry pan over medium-low heat.
When the pan is hot, add 1 teaspoon of the butter, and
quickly spread it over the surface. Pour 1/2 cup ladle
of the pancake batter (for each pancake) on the
griddle/fry pan. Cook the pancakes until bubbles
appear on their surfaces. Flip the pancakes and cook
for a 1 to 2 minute(s). Repeat until all the batter is
used, adding more butter as needed to the pan. Serve
with hot maple syrup on the side.
Recipe: "Horn of the Moon Cookbook" by Ginny Callan
Harper, 1987
per David Pileggi
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