(recipe from Whole Foods Market)
1 cup raw cashews
2 tsp. cider vinegar
1 tsp. lemon juice
1/8 tsp. fine sea salt
Place cashews in a small bowl and cover by about 1/2-inch with boiling water. Let soak for 30 minutes.
Drain cashews, reserving the liquid. Place cashews in a blender with the vinegar, lemon juice, salt and 1/4 cup of the soaking liquid. Blend until very smooth, adding more soaking liquid as required to puree the mixture. Makes about 1 1/4 cups.
(This was fairly good as a sour cream alternative - just making note of it.)
Showing posts with label sour cream. Show all posts
Showing posts with label sour cream. Show all posts
Tuesday, September 6, 2016
Monday, July 1, 2013
Edna Mae's Sour Cream Pancakes
(recipe from Smitten Kitchen, adapted from The Pioneer Woman Cooks)
7 Tbsp. all purpose flour
1 Tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 large eggs
1/2 tsp. vanilla extract
butter
maple syrup
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda, and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it's okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.
(Again, not vegan: I wanted to use up the sour cream and butter remaining from my peach tart on a new recipe... A bit of a treat for myself in the morning! I didn't have enough sour cream, but swapped in some coconut milk to make up the difference, to no ill effect. These are odd, eggy pancakes, but pancakes nonetheless, and delicious. I also added a few tablespoons of wheat germ that I wanted to get rid of, making them a bit toothy.)
Makes 12 4-inch pancakes, 8 5-inch pancakes, or so.
7 Tbsp. all purpose flour
1 Tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 large eggs
1/2 tsp. vanilla extract
butter
maple syrup
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda, and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it's okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.
(Again, not vegan: I wanted to use up the sour cream and butter remaining from my peach tart on a new recipe... A bit of a treat for myself in the morning! I didn't have enough sour cream, but swapped in some coconut milk to make up the difference, to no ill effect. These are odd, eggy pancakes, but pancakes nonetheless, and delicious. I also added a few tablespoons of wheat germ that I wanted to get rid of, making them a bit toothy.)
Makes 12 4-inch pancakes, 8 5-inch pancakes, or so.
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