Posted on February 01, 2016
These light-as-a-feather pancakes practically melt in your mouth.
2 tablespoons "plus" 1-1/2 teaspoon of
whole wheat flour
2 packets of artificial sweetener
1 tablespoon wheat germ
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
In a medium bowl, beat eggs. Add flour, artificial sweetener, wheat germ, baking soda and salt and mix until smooth. Add sour cream and mix just until blended; do not over mix.
Preheat griddle or large heavy skillet over medium heat. Grease with butter. Spoon batter onto griddle, using only about 1 tablespoon for each pancake. Cook until tops are bubbly, about 1 minute. Turn pancakes and cook until second sides are golden, about 1 minute. Serve immediately with sugar-free syrup. Yield: 4 servings.
Adapted from a very old Bon Appetit recipe (June 1987). Sorry, unknown author.
All prices are in USD.