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Do you have a bangin' pancake recipe?
(lemmy.dbzer0.com)
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this post was submitted on 15 May 2025
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I'll do about a quart of buttermilk in recipes around the holidays, but I've been leaning hard on my sour cream mixture.
I increased the amount to 3Tb per cup of water for my lemon pound cake, and I'm thinking about adding more. Testing the possibilities before summer hits and I bake a million loaves for when I go visiting.
I love this detail. I will do either based on the recipe because the boyfriend and I don't eat sour cream (by itself) so either I use that tub up in recipes, or it risks going bad. Same as the buttermilk! I have had a pound cake with sour cream and that was divine.
I make a German chocolate cake once a year for my partner's birthday that uses an absolutely horrifying amount of sour cream. 12/10 would bake more if it wasn't such a pain in the ass.