Serve up these Sour Cream Maple & Brown Sugar Oatmeal Pancakes for a delicious morning option. Drizzle with maple syrup for an extra touch of sweetness!
What You Need
Original recipe yields 5 servings
1/2 cup flour
1 pkt. maple & brown sugar instant oatmeal
2 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. butter, melted
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Let's Make It
Mix first 4 ingredients in medium bowl; set aside.
Beat egg, milk, sour cream and butter with whisk until blended. Add to dry ingredients; mix just until blended. Let stand 5 min.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Make sure the griddle is hot before using. Flick a few drops of water on the surface; if the water sizzles, the griddle is ready.
Stir 1 cup blueberries into the batter before ladling onto hot griddle.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.