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March 2019

Christmas Cake Recipes

Regional Cuisine Recipes

Basque Style Steamed Clams Almejas Guisadas

Basque Style Steamed Clams Almejas Guisadas Recipe
4 qt Cherrystone clams 4 Cloves garlic, minced 1 Onion, about 1 in diameter, minced 1 tb Parsley...

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Sour Cream Pancakes Recipe

Sour Cream Pancakes recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sour Cream Pancakes recipe  PDF



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 e tract
1 3/4 c Milk
1 Egg yolk
1 Egg white beaten well
1 tb Butter
Maple syrup heated
In a medium sized bowl, mi together the dry ingredients. In a separate bowl, mi the sour cream, honey, melted butter, and vanilla e tract. Add the milk and egg yolk. Mi 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 Fidonet GOURMET echo

Sour Cream Pancakes recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
104 people have voted
Last Reviewed on 2019-03-20



Wednesday, Mar 20 2019 Download & Print Sour Cream Pancakes recipe  PDF   Christmas Cake recipes RSS   Thumsb up

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Nancy Speicher DP 20A 2 tb Butter or margarine 2 tb water 1 ts Vanilla e tract 2 c Confectioners' sugar sifted 1/2 c Instant nonfat dry milk 2 Cans(3 1/2 oz size) flaked coconut (2 2/3 cups) 4 Squares semisweet chocolate 1 tb Shortening 1. Melt butter in saucepan. Add water and vanilla. 2. Combine confectioners' sugar and dry milk. Stir into butter mi ture, 1/2 cup at a time, mi ing well after each addition. Blend in coconut. 3. For each candy, shape about 1 tbsp mi ture into a roll 2 long curve to make a crescent. Refrigerate until firm 15 minutes....

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