Peach and Pecan Sour Cream Pancakes


Serve with Orchard Peach or Vanilla Cream Syrup.   Top with fresh peaches.

4 cups all-purpose flour   cups
1/3 cup granulated sugar
2/3 cup dry sour cream powder
2 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon salt
1 cup chopped pecans
1 teaspoon lemon extract
1/4 teaspoon nutmeg

3 large eggs, whisked
1/4 cup melted butter or vegetable oil
3 cups cool water or enough to reach the desired consistency

Directions

  1. Mix the dry ingredients including the nuts together in a large bowl.
  2. Add the eggs, extract, fat, and water to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.
  3. Cook the pancakes on a hot griddle, turning once.  Serve hot.
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