These fluffy, golden brown pancakes are a true treat. Top them with purchased lemon curd for an extra kick of lemon flavor.
Servings and Ingredients
|1 (8-oz.) container Hy-Vee sour cream|
|2 Hy-Vee large eggs|
|2 tbsp. Hy-Vee all-purpose flour|
|2 tbsp. Hy-Vee granulated sugar|
|1 tsp. lemon extract|
|¼ tsp. Hy-Vee baking soda|
|¼ tsp. Hy-Vee salt|
|Lemon curd, for serving|
Things To Grab
- Large bowl
- Griddle or nonstick skillet
- In a large bowl, whisk together all ingredients until just smooth.
- Heat a griddle or nonstick skillet over medium-high heat. Using one-eighth of batter at a time, drop batter onto hot griddle.
Cook, flipping once, until both sides are browned, about 4 minutes total. The centers will remain creamy. Repeat with the remaining batter. Top stack of pancakes with lemon curd, if desired.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 130mg
- Sodium: 290mg
- Total Carbohydrates: 11g
- Protein: 5g
From the week of October 13, 2013