|
1. Beat eggs in medium
bowl with whisk until well blended. Stir in sour cream. Add remaining
ingredients; stir just until dry ingredients are moistened. (Do not
overmix. Batter can still be slightly lumpy.) |
|
2.
Heat large nonstick skillet on medium heat. Working in batches, 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. |
|
3. Turn. Cook 1 to 2 min. to brown other
sides. |
Picture and recipe from Kraft