Ingredients
2 whole Eggs
1- 1/2 cup Milk
1 cup Sour Cream
1/4 cups Oil
1 teaspoon Vanilla
2 cups Flour
1/2 cups Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Fruit
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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in a large bowl using a mixer or handheld wire whisk, beat together the eggs, milk, sour cream, oil and vanilla. to this add the combined dry ingredients of flour, sugar, baking powder and salt. add a little at a time and mix well until light and fluffy. with a wooden spoon, stir in the fruit of your choice. if using frozen fruit, toss it in a bit of flour until coated before adding to the batter. we prefer to use blueberries or freshly grated apples. this recipe is yummy without the fruit in the pancakes, too. cook in a skillet or electic frying pan in a bit of oil. these pancakes stay warm for a surprisingly long time. in the off chance you have any leftovers, they reheat well. warm them up in a microwave for about 30 seconds, and they still taste amazing. recipe doubles well if you have more people. feeds 4 to 6 people per recipe.