Sour Cream Pancakes

Good Morning!  Who doesn’t love pancakes??  Saturday morning, Sunday supper– I’ll eat them most any time.  These were a result of some leftover sour cream from another baking project.  And I was delighted with our spongey and tender they were.  I’ll be making these again!!

2/3 cup milk
1 egg
1/2 cup sour cream (or Greek yogurt)
1 tab. vanilla
1 cup flour
2 tab. sugar
1 tsp. baking powder
1/4 tsp. salt
toppings: lemon curd, blueberries

In a mixing bowl, whisk together the milk, egg, sour cream and vanilla. Then whisk in the dry ingredients–flour, sugar, baking powder and salt.

Pour the batter onto a hot griddle sprayed with cooking spray over medium heat.  Flip when bubble start to form on top.

We at the pancakes with lemon curd and blueberries– but bananas, maple syrup, jam, strawberries, yogurt, almonds, any of your favorite toppings would be grand!


Basic Biscuits

Morning biscuits with butter and Ruth’s bright homemade lemon curd.  Thanks Ruth.

Good morning– Time for biscuits.

Larry’s Arkansas Grandma was the expert biscuit maker.  She kept a drawer full of flour in her kitchen.  And when she was ready for biscuits, she would open it and drop in the butter, baking powder, salt…  and knead it all together with her hands until she had mixed in just the right amount of flour to summon up the tender dough– She’d lift that dough out of the drawer, cut the biscuits, then into the oven.  Her biscuits were legendary with the whole large family.  I can vouch for their flaky goodness.  So here’s my go to version.  Not as good as grandma’s in my memory, but crispy and tender–just right to hold a spoonful of jam.

2 cups flour
1 tab. baking powder
1/2 tsp. salt
1/2 cup margarine
3/4 cup milk

Mix together the flour, baking powder and salt.  Cut in the margarine with a pastry blender of a food processor.  Stir in the milk.  Turn the dough out onto the counter and shape it into a mound about 1 1/2 inches thick.  Cut into biscuit rounds with a cookie cutter of just use the top of a glass like in the old days.  Set the biscuits on a cookie sheet or pizza stone sprayed with Pam and bake at 400 degrees for about 15 minutes until the biscuits are golden.

It’s really best to eat them when they are hot out of the oven with as much fruit jam as you can pile on top.  Add a big mug of tea to make it just right.