Recipe courtesy of Ree Drummond
White Chocolate and Berry Pancakes
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 45 g
- Protein
- 9 g
- Cholesterol
- 153 mg
- Sodium
- 521 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 45 g
- Protein
- 9 g
- Cholesterol
- 153 mg
- Sodium
- 521 mg
Ingredients
Directions
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.
My Private Notes
Show:
The Pioneer Woman
Episode:
Home Sweet Home: Very Chocolatey
