Rich Raspberry Sour Cream Pancakes Recipes

SOUR CREAM PANCAKES

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

RASPBERRY SOUR CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

RICH RASPBERRY SOUR CREAM PANCAKES

Steps:

• In a large mixing bowl, sift the flour, baking soda, and salt.
• In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
• Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
• Heat a nonstick griddle or large skillet over medium heat.
• Spray with non-stick cooking spray.
• Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
• When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
• Turn pancake and cook until other side is lightly browned.
• Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.