Sour Cream Pancakes -

3/4 c Flour, unbleached

1/2 ts Salt

2 ts Baking powder

3/4 ts Baking soda

1 3/4 c Sour cream

1 tb Honey

2 tb Butter -- melted

1/2 ts Vanilla extract

1 3/4 c Milk

1 Egg yolk

1 Egg white -- beaten well

1 tb Butter

Maple syrup -- heated

1 teaspoon of the butter, and quickly spread it over the surface. Pour

1/2 cup ladle of the pancake batter (for each pancake) on the griddle/fry pan. Cook the pancakes until bubbles appear on their surfaces. Flip the pancakes and cook for a

1 to 2 minute(s). Repeat until all the batter is used, adding more butter as needed to the pan. Serve with hot maple syrup on the side. Recipe : "Horn of the Moon Cookbook" by Ginny Callan Harper,

1987 per David Pileggi Fidonet GOURMET echo