Cinnamon Sour Cream Chocolate Chip Pancakes Recipes

CINNAMON-SOUR CREAM CHOCOLATE CHIP PANCAKES

Steps:

• Heat large nonstick skillet on medium heat. Meanwhile, whisk eggs in medium bowl until blended. Stir in sour cream. Add all remaining ingredients except chocolate chips; stir just until dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.) Stir in chocolate chips.
• Spoon 1 Tbsp. batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown.
• Turn; cook 1 to 2 min. to brown other sides.

SOUR CREAM AND CHOCOLATE PANCAKE RECIPE

Steps:

• Mix first 5 ingredients in medium bowl.
• Beat egg, sour cream, milk, oil and vanilla with whisk until blended. Add to flour mixture; mix well.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

CHOCOLATE CHIP PANCAKES WITH CINNAMON HONEY SYRUP

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients just until moistened. Fold in chocolate chips. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., Combine the syrup ingredients and microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

CHOCOLATE CHIP PANCAKES WITH CINNAMON CREAM

Steps:

• Preheat griddle to 350°F
• In a large bowl, combine flour, sugar, baking powder, and salt.
• In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
• In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff.
• Gently fold into batter.
• Gently fold in chocolate morsels.
• Melt 2 tablespoons butter on hot griddle.
• Ladle about 1/4-cup batter for each pancake onto hot griddle.
• Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked.
• Turn and cook the other side.
• Repeat procedure with remaining 2 tablespoons butter and remaining batter.
• For the Cinnamon Cream:.
• In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened.
• Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form.
• Cover and chill.
• Serve pancakes with Cinnamon Cream and maple syrup.

CINNAMON PANCAKES

Steps:

• Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
• Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

SOUR CREAM CHOCOLATE CHIP CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
• In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
• In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
• Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.