The recipe is for "Sour Cream Pancakes" and is as follows.
Sour Cream Pancakes
1 c. sifted flour
3 tsp. baking powder
1/4 tsp. salt
1 tblsp. sugar
1 egg
1 c. milk
1/4 c. dairy sour cream
2 tblsp. melted butter
1/2 c. blueberries (optional)
~ Sift together flour, baking powder, salt and sugar.
~ Beat together egg, milk and sour cream.
~ Pour milk mixture over dry ingredients and blend with rotary beater until batter is just smooth. Stir in butter. (Fold in blueberries)
~ Pour 2 tblsp. batter onto hot griddle for each cake. (Pour 1 tblsp. batter on to hot griddle for each cake if you want silver-dollar-size pancakes. If you have the time this is a festive way to serve them.) Brown on one side until golden. Turn and brown on the other side. If cakes brown too fast, lower heat. Serve hot wih butter and maple syrup. Makes 12 pancakes using 2 tblsp. batter, or 24 silver-dollar-size pancakes.
If you have leftover batter, cover and store in the refrigerator. It will keep 2 or 3 days, but it will thicken. When you are ready to use it, add 1 to 2 tblsp. milk in which you dissolve 1/2 tsp. baking powder for each cup of batter. Bake as directed.
Man these have made me happy this week!! And eating them with Log Cabin syrup is perfection on a plate!! YUM Oh and as a slightly healthier side note... I completely forgot to add the melted butter last time I made these and I couldn't tell a difference. With non-stick pans these days I don't think it really needs it.
you can make buttermilk pretty easy by adding a teaspoon or so of lemon juice or vinegar and let it clabber for about 5 mintues. easy peasy.
ReplyDeleteI was about to leave the same comment as Zina. I mostly don't have buttermilk on hand so I make the lemon juice sour milk all the time for baking.
ReplyDeleteThe original recipe called for just using milk, you would divide the eggs and beat the egg whites till they were stiff. You didn’t add baking soda, but used more baking powder. The buttermilk version was a variation. I used that one because it was easier and more tasty. I also added more eggs to give it an even eggier taste. This is a good recipe. I think if you make the pancakes from scratch they are always better then from a mix. Even better then Fat Bubba’s secret recipe.
ReplyDeleteI too, make my own buttermilk because I hate running all the way across town just for one thing. I did not know you could use lemon juice or vinegar. I copied a recipe from Rachel and she got it from mom and this is what I do...for pancakes or biscuits..
ReplyDelete3/4 c milk
1 tsp baking soda
2 tsp baking powder
it does not get at thick as butter milk...but it works. I would like to know the other ways though
I've made buttermilk pancakes with yogurt instead of buttermilk. Can you get yogurt?
ReplyDeleteAunty Lil