My little dinosaur loves pancakes.
I love pancakes. I love making them. They were probably the first things I ever learned how to make.
I remember at the age of five and six, dragging a chair up to the counter, getting out all the necessary ingredients, consulting a little 3×5 card that my mother had written out the recipe on, and generally making a mess.
However, even at that tender age, my mess resulted in pancakes. Of course, there was that one time that we were out of baking powder, and I proceeded anyway. My mother wasn’t exactly charmed when she walked in, took a look at my very flat, very dense offerings. But, she, being a mother, (and this is what mothers are for right?) knew how to fix the problem, and showed me how to mix up baking soda and cream of tartar to substitute. The day was saved.
Getting to my point. I wanted to make my favorite pancakes for you. It’s my own recipe, and I love it. However, yesterday, in all my history of days, when I attempted to make them… all kinds of disasters befell me.
The camera batteries were dead.
I got eggshell in my batter and didn’t even realize it.
(That is until I was happily eating my pancake and ran into six or seven egg-shell pieces. Totally. Not. Cool.)
My cast iron pan got black spots all over the pancakes.
I bring you sour cream biscuits instead.
These are sweet, (I’m a fan of sweet breads) and very, very good. I whipped them up for breakfast on Wednesday for everyone, and they were a hit. And easy.
Yes, I realize there is not sour cream in that picture. It was kind of an afterthought. don’t judge me.
You do the basic thing here, mix up the dry, rub the butter into the dry until it’s crumbly, and then add some sour cream.
Add the milk and stir with a wooden spoon until mixed.
Dough is VERY sticky. You’ll almost think it’s more like a very thick batter. Plunge on ahead anyway! Cooking is not for the faint of heart!
Turn out onto a HEAVILY floured surface, (this was not enough), and work it until the outside is sorta touchable. I mainly just rolled it around, and kneaded it until I could pat it out into a big shape thing.
Dough is still very sticky, (I had to use a spatula to get the biscuits off the counter,) but that’s ok!
Place on an ungreased baking sheet and bake at 420* for 18 minutes. Or until they’re golden brown and beautiful. Whatever works for you.
Sour Cream Biscuits:
2 cups flour
1/2 tsp salt
2 tsp baking powder
2 tablespoons sugar
1 stick butter
two big dollops sour cream.
1 cup milk
Pre-heat oven to 420*
Mix dry ingredients. Cut butter into them, and mix until crumbly. Add sour cream and milk, and mix until blended. Turn out on heavily floured counter, and gently knead until it’s a little more like dough. Use a floured cookie cutter to cut out desired shapes, and place biscuits on an un-greased baking sheet.
Bake for 18 minutes or until golden.
Slather with butter while they’re still hot, and devour.
Jack, with his newly cut hair, will share his Cheerios with you. Because he’s sweet like that.