Ingredients
-
1 1/2
-
3
-
1
-
1/2
-
1/2
-
1/2
-
1
-
3/4
-
2
-
2
-
-
-
-
-
Directions
Chocolate Chip Sour Cream Pancakes, Diabetic,The last time I went shopping there was a terrific price on sour cream so I grabbed 2 BIG containers. I’m currently putting sour cream in everything I can think of! I’m the first to admit that this wouldn’t be a daily thing but for a special breakfast (Valentines, Mothers Day?) it isn’t going to break the diabetic bank,My son loved these. The only item that confused me was the serving size. How many pancakes make a serving?,Pretty much followed the recipe right on down & used the egg whites! Did serve them with the syrup indicated, but think I’d prefer them a little more with some all-fruit fruit spread! Still the ‘cakes themselves were delicious & we’ll certainly be having them again around here! Thanks for sharing the recipe! [Made & reviewed in the Almost 5 special]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Sift the Flour, Sugar, Baking Powder, Baking Soda, and Salt Into a Medium-Size Mixing Bowl. |
|
2
Done
|
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. |
|
3
Done
|
Let Rest 2 Minutes. |
|
4
Done
|
Fold in the Chocolate Chips and Set Aside For Several Minutes While You Preheat a Griddle or Skillet. |
|
5
Done
|
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. |
|
6
Done
|
Spray Griddle With Pam. |
|
7
Done
|
Using About 1/3 Cup Batter Per Pancake, Ladle the Batter Onto the Hot Skillet. |
|
8
Done
|
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. |
|
9
Done
|
Repeat For Remaining Batter. |
|
10
Done
|
Top With No Sugar Added Syrup If Desired. |
