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Butterscotch Dessert Pancakes

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Ingredients
  Pancake mix 1 Cup (16 tbs)
  Butterscotch pudding mix 3 3⁄4 Ounce (1 Package, Regular One)
  Milk 1 Cup (16 tbs)
  Eggs 2
  Cooking oil 2 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Frozen strawberries 20 Ounce, thawed (2 Packages Of 10 Ounce Each)
Directions

In bowl combine first 5 ingredients; beat with rotary beater just till combined.
Drop 1 tablespoon of batter for each pancake into hot, lightly greased skillet, making 30 pancakes.
Bake till golden, turning once. (Electric skillet 350°.)
Keep warm.
For each serving, arrange 5 pancakes on plate; top with a dollop of sour cream and some berries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 300 Calories from Fat 111

% Daily Value*

Total Fat 12 g19.2%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 86.5 mg28.8%

Sodium 565.6 mg23.6%

Total Carbohydrates 43 g14.3%

Dietary Fiber 2.4 g9.8%

Sugars 23.1 g

Protein 6 g12.8%

Vitamin A 5.4% Vitamin C 65.2%

Calcium 15.6% Iron 8.4%

*Based on a 2000 Calorie diet

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Butterscotch Dessert Pancakes Recipe