Ingredients
2
cups Gold Medal™ self-rising flour
1
tablespoon sugar
1/4
teaspoon baking soda
2
cups milk
1/4
cup butter or margarine, melted
1
container (8 oz) sour cream
2
eggs, beaten
1
cup whipping cream
1
tablespoon sugar
5
cups sweetened fresh or frozen fruit (such as raspberries, blueberries, strawberries, blackberries and/or sliced peeled peaches)
Preparation
Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.
