Quick Post: This is my favorite way to eat less than stellar strawberries! I love the creamy, sweet, caramel-y flavor that this mix creates. It’s as simple as can be and would taste great with apples, pineapples or any other fruit you like. All you need is sour cream (full fat, please) and some light brown sugar on a plate. Snuggle up some cleaned strawberries next to the dip ingredients, and enjoy!
Quick Post: I have tried several buttermilk pancakes recipes, but this one in my family’s opinion surpasses them all. They are the most fluffy and flavorful pancakes we’ve ever had. Lately I have been halving the recipe and we end up with exactly nine pancakes. Don’t forget to use real maple syrup! Thanks for reading, enjoy!
Buttermilk Pancakes ingredients – adapted from Eat My Charlotte
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons backing powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 cups sour cream
- 2 large eggs
- 4 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- Additional butter or cooking spray
Directions – Whisk first 5 ingredients in large bowl (the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. Serve pancakes immediately with butter and syrup