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Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 cup all-purpose flour

  3. 1/3 cup sugar

  4. 1-1/2 tsp. baking powder

  5. 1/2 tsp. baking soda

  6. 1/4 tsp. salt

  7. 3/4 cup sour cream

  8. 1/3 cup milk

  9. 1/4 cup fresh lemon juice

  10. 3 tbsp. unsalted butter, melted

  11. 1 large egg

  12. 1-1/2 tsp. vanilla

  13. 2 lemons, finely grated Ingredients :

  14. 4 pork chops

  15. 1 tsp. salt

  16. 1/3 tsp. pepper

  17. 1/2 cup flour

  18. 1/2 tsp. garlic powder

  19. 1 egg

  20. 2 tbsp. water salt and pepper, to taste

  21. 1/2 cup breadcrumbs oil, for frying Cooking Procedures : Rub pork chops with salt and pepper. Let stand for about 30 minutes in the refrigerator. In a bowl, combine flour and garlic. Set aside. In another bowl, whisk egg with water and sea Chili Con Carne I

  22. 1 lb. ground beef

  23. 1 onion, chopped

  24. 1 green or red bell pepper, diced

  25. 1 can tomato sauce

  26. 1 bay leaf

  27. 1 tbsp. chili powder

  28. 1 (398 mL) can pork and beans salt and pepper, to taste Cooking Procedures : Brown beef in a pan over medium heat for about 4 to 6 minutes. Drain excess fat. Add onion and green (or red, if using) pepper. Stir-fry for 2 minutes. Pour in tomat

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Instructions Jump to Ingredients ↑

  1. Cooking Procedures :

  2. Prepare and preheat your griddle.

  3. In a large bowl, stir in together flour, sugar, baking powder, baking soda and salt.

  4. In another bowl, whisk together sour cream, milk, lemon juice, butter, egg and vanilla.

  5. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

  6. Fold in lemon zest. The batter will be thick and bubbly—similar to a cake batter. Spoon 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds.

  7. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped and then turn and cook until the underside is lightly browned.

  8. Serve immediately or keep warm in a 200°F oven while you finish cooking the rest. Serve with Sweetened Sour Cream.

  9. Makes about twelve 4-inch cakes.

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