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Breadcrumb Pancakes

Yield 2 dozen 2-inch pancakes


  • 1 cup fine, dry breadcrumbs
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 cup commercial sour cream

How to Make It

  1. Combine breadcrumbs, sugar, baking powder, and salt in a medium mixing bowl; mix well. Combine eggs, milk, and sour cream in a small mixing bowl, stirring until smooth. Add egg mixture to dry ingredients, mixing just until moistened

  2. Drop batter by tablespoonfuls onto a hot, lightly greased griddle or skillet. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Serve hot with butter and syrup.

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