Saturday morning I made Charlton sour cream pancakes with raspberry sauce and homemade whipped creme, it was delicious and it looked so pretty I thought I would share it with y'all...
sour creme pancakes
from The Southern Living cookbook
3 eggs, separated . 1 1/2 cups sour cream . 1 tsp baking soda . 1 1/4 cups flour
1 tsp baking powder . 1/2 tsp salt . 1 tbsp sugar . 3 tbsp butter or margarine, softened
Beat egg yolks. Combine sour creme and soda; stir into egg yolks. Combine flour, baking powder, salt and sugar; stir into sour cream mixture. Add butter, and beat at medium speed of an electric mixer for 30 seconds. Beat egg whites (at room temperature) until stiff peaks form; fold egg whites into batter.
For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges looked cooked.
Yield: 14 (4-inch) pancakes
my own creation
2 bags of frozen raspberries (I used ones from Whole Foods)
1/2 cup sugar
Place the bags of raspberries in a bowl of hot water and let thaw. Open bags and put raspberries in a saucepan on the stove on medium heat. Add sugar. When raspberries have given their juices, bring to a boil until sauce starts to thicken. Remove from heat. Strain mixture in a mesh strainer to remove seeds.
from The Southern Living Cookbook
1 cup whipping creme . 1 tsp vanilla extract . 2 to 4 tbsp powdered sugar
Beat whipping creme and vanilla extract until foamy; gradually add powdered sugar,
beating until soft peaks form.
Yield: 2 cups