1 Egg
1/2 c Milk
1/4 c Sour cream
1/4 c Butter, melted
1 c All purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1 1/2 c Chopped cooked turkey
1/2 c Cranberry sauce
2 tb Chopped green onion
In large bowl, beat together egg, milk, sour cream and butter. Stir in
flour, baking powder and salt just until blended. Fold in turkey,
cranberry sauce and onion.
Heat nonstick pan or lightly greased griddle until a few drops of water
bounce and sizzle when sprinkled on pan. Drop 1/4 cup batter for each
pancake onto hot pan, spreading into circle 1/2 inch thick.
Cook over medium-high heat for 4 minutes or until bubbles appear on top;
turn and cook for 4 minutes or until bottom is golden brown. Remove to warm
serving platter. Makes 8 to 10 pancakes.
Yields
8 Pancakes
