Easter is just days away and I feel as if I need to turn around and double check the calendar. It's not that January was just yesterday but the last four months went by too quickly. Being grown-up and all (anyone else ever think "when I grow up" and then realize that you already have?) working full time really takes away from being able to involve myself in Easter preparations. Now days it's more along the lines of reviewing the menu put together by my mother and putting on the finishing touches the day before. This weekend I hope to work on some Israeli inspired recipes to share in the coming days, I think my last post has me craving that certain cuisine.
I might have discovered and fallen head over heels in love with creme fraiche but my overall love for dairy remains. If these sour cream breakfast cakes have not officially been named as сырники's cousin then I am obligated to do so. These little cakes might be just that; "little" but they certainly are tasty and you can't even feel guilty because you ate more then 5! I did this shoot in the late afternoon and took down a handful myself. The rest of the family devours them as quickly as they come off the skillet.
Sour Cream Breakfast Cakes
- 1/4 cup flour
- 3 Tbsp sugar
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 cups sour cream
- 3 large eggs, lightly beaten
- 1/2 tsp vanilla extract
- unsalted butter
- In a medium bowl whisk together flour, sugar, cornstarch, baking powder, salt, and soda.
- In a separate medium mixing bowl combine sour cream, eggs, and vanilla.
- Add the dry ingredients into the wet ingredients. Gently fold ingredients together until incorporated.
- Heat 2 tsp of butter in a large non-stick skillet on medium heat until butter sizzles.
- Place five (approximately 1 Tbsp) scoops of batter onto the pan and cook until the tops appear dry, about 2 minutes. Flip over and cook for an additional 30 seconds. Both sides should have deep golden brown coloring.
- Continue to cook until you run out of batter. Serve immediately therefore sprinkled with powder sugar.
*recipe adapted from cookscountry.com