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Bernice Kesslen's Sour Cream Pancakes

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Ingredients
  Small curd cottage cheese 1⁄2 Pound
  Sour cream 1⁄2 Cup (8 tbs)
  Eggs 3 , beaten
  Salt 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  All purpose flour 3⁄4 Cup (12 tbs), sifted
  Baking powder 1⁄8 Teaspoon
  Butter 2 Tablespoon
Directions

MAKING
1. In a bowl, beat cottage cheese with sour cream until well blended.
2. Further, add beaten eggs followed by dry ingredients. Beat the mixture until it becomes smooth.
3. It the batter feels very stiff, add 1-2 tablespoons of milk to soften it.
4. In a frying pan, melt 1 tablespoon butter and cook the batter over low heat.
5. Continue cooking until it turns golden brown on each side.
6. Add more butter, if needed.

SERVING
3. Serve with applesauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.11875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 303 Calories from Fat 139

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 192.2 mg64.1%

Sodium 531.4 mg22.1%

Total Carbohydrates 25 g8.5%

Dietary Fiber 0.63 g2.5%

Sugars 7.1 g

Protein 14 g28.6%

Vitamin A 12.7% Vitamin C 0.43%

Calcium 11.9% Iron 10.2%

*Based on a 2000 Calorie diet

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Bernice Kesslen's Sour Cream Pancakes Recipe