Sour Cream Pancakes with Pecans Recipe

  • 2-1/2 cup plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 2 cup buttermilk
  • 1 cup sour cream
  • 2 tablespoon margarine, melted
  • 1/2 cup pecans, chopped
  •  Vegetable oil for cooking

In a large bowl, sift the flour, baking powder, sugar, baking soda, and salt. In another large bowl beat eggs; then add buttermilk and sour cream until blended. Stir in the melted margarine and pecans. Beat in the flour mixture until well blended. Pour a small amount of vegetable oil in a heavy, large skillet; and heat to hot, but not smoking. Reduce heat to medium-hot; and pour off excess oil, leaving only a small film of oil in the skillet. Spoon batter on the skillet to make pancakes. Allow pancakes to lightly brown and set on 1 side before turning to cook the other side. When cooking the remaining batter, add only 2 or 3 drops of oil to the skillet for each cooking of the pancakes. Serve hot with blackberry or other fruit preserves, or syrup.