- 1/2 cup light sour cream
- 1/4 teaspoon sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 1/4 cups pancake and baking mix
- 1 cup milk
- 4 large green onions, chopped (about 1/4 cup firmly packed)
- 4 tablespoons I Can't Believe It's Not Butter!® Spread, divided
How to Make It
Blend sour cream, sugar, ginger and garlic in small bowl. Refrigerate until ready to serve.
Combine pancake and baking mix, milk, green onions and 1 tablespoon melted I Can't Believe It's Not Butter!® Spread in large bowl with fork just until only a few lumps remain.
Melt 1 tablespoon Spread over medium heat in 12-inch nonstick skillet and cook pancakes (2 tablespoons of mixture per pancake), turning once, 4 minutes or until golden brown. Repeat with remaining Spread and pancake mixture, wiping skillet with paper towels as needed. Serve pancakes with garlic sour cream.
Cost per recipe*: $
Cost per serving*: $
*Based on average retail prices at national supermarkets.
VARIATION: For a great brunch appetizer, top the pancakes with a spoonful of chicken salad and garnish with sliced seedless grapes.
Nutrition Information per serving:
Calories 160, Calories From Fat 80, Saturated Fat 3g, Trans Fat 1g, Total Fat 9g, Cholesterol 10mg, Sodium 310mg, Total Carbohydrate 15g, Sugars 3g, Dietary Fiber 1g, Protein 4g, Vitamin A 10%, Vitamin C 4%, Calcium 10%, Iron 4%