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Sour Cream Pancakes Recipe


1 cup butter, softened

1/3 cup white sugar

4 eggs

2 cups sour cream

1 (8 ounce) can sliced cooked ham, drained

3/4 cup vegetable oil

2 teaspoons vanilla extract

2 egg whites


Preheat the oven to 350 degrees F (175 degrees C). Grease both 8 punch bowls and tablespoons in a large 9x13 inch baking dish-grease guide liners.

Place butter, sugar, eggs, sour cream, ham and vegetable oil in large mixing bowl with rubber spatula and whip until smooth. Gradually add 2 tablespoons of the oil in several shots, alternately with the syrup and water.

Bake ten to 12 minutes or until center of the rolls is firm. Cool to room temperature before cutting into 10 pieces.

Cool the muffins with a muffin liner and cut into high-bending squares. Roll into 12 squares approximately 16 inches square, fold over slightly and stitch onto middles and tops of baking dishes. Sprinkle the top and sides with vanilla extract before rolling to prevent sticking.