Breakfast/Brunch

Pancakes with Sour Cream and Strawberries

Ingredients

• 3 cups strawberries, fresh, quartered
• 3 Tbsp sugar, granulated
• 1 3/4 cup plus 2 T Kemps Sour Cream
• 3 cups buttermilk pancake mix (Bisquick)
• 1 1/2 cup water
• 1/2 cup Kemps Sour Cream (for between pancakes)
• Powdered sugar for dusting

Instructions

1. In a medium bowl, toss strawberries with sugar. Reserve.
2. In a medium bowl, combine sour cream, pancake mix, and water. Mix with a fork until all the lumps in batter disappear.
3. Lightly coat a non-stick skillet with non-stick cooking spray. Place over low-medium heat.
4. Pour 1/4 cup of the batter to form pancakes in to the pan. Cook until the bottom edges start to brown.
5. Flip pancake and brown the other side.
6. To serve, layer a pancake with 1 tablespoon of sour cream and 1/4 cup strawberries and top with another pancake. Arrange remaining strawberries and sour cream on top of second pancake. Dust lightly with powdered sugar.

Serves 6

Per Serving: 187 Calories; 4g Fat 5g Protein; 32g Carbohydrate; 13mg Cholesterol; 161mg Calcium; 2g Saturated Fat; 453mg Sodium