The Importance of Using Up Ingredients: A Recipe to Tackle Common Wastage

As any home cook knows, some recipes can be frustrating to work with due to the ingredients required. Buffalo wings are a prime example of this, as they often call for large containers of buttermilk and sour cream, which may only be needed in small quantities. This common problem is one that I've faced myself, and it's not just limited to wing recipes. Other ingredients like eggs and milk can also be difficult to use up before they expire or go bad.

In an effort to tackle this problem, I've developed a recipe that utilizes these often-wasted ingredients in a creative way. By following this recipe, you'll be able to make a delicious breakfast dish that's perfect for special occasions or family meals. Let's get started!

Bubbies-Approved Sour Cream Pancakes

As a fan of James Beard's classic pancake recipe, I decided to create my own version using sour cream as the primary ingredient. The result is a light and fluffy pancake that's sure to impress even the pickiest eaters.

To begin, you'll need the following ingredients:

* 1 1/2 cups all-purpose flour

* 2 1/2 tablespoons granulated sugar

* 2 teaspoons baking powder

* 1 teaspoon baking soda

* 1/4 teaspoon salt

These dry ingredients are essential to creating a well-balanced pancake. I've found that adding them in advance of the wet ingredients helps to create a more even batter.

Next, you'll need to separate your eggs and set aside the yolk for later use. This step is crucial in achieving a fluffier texture, as it allows the egg whites to be whipped separately and then folded into the batter. The resulting pancakes will be lighter, airier, and less dense than those made without this step.

With your dry ingredients ready, you can now move on to the wet ingredients:

* 1 cup buttermilk

* 1/2 cup sour cream

* 2 tablespoons unsalted butter, melted

* 1 teaspoon vanilla extract

These ingredients may seem like a lot, but trust me when I say that they're essential to creating the perfect pancake. The buttermilk and sour cream add a tanginess that complements the sweetness of the sugar, while the melted butter provides richness and depth.

Now it's time to combine the wet and dry ingredients. Be sure to gently incorporate the flour into the batter, as overmixing can lead to a dense pancake. I like to use a "scoop and fold" technique to achieve this.

With your batter ready, it's time to cook up some pancakes! I recommend using a quarter cup measure to ensure that all of your pancakes are the same size. This is especially important if you're planning on serving a crowd.

To finish off the recipe, don't forget to top your pancakes with some good maple syrup. I'm obsessed with the grade-A amber color maple syrup from Vermont – it's simply incredible! The sweetness and lightness of this syrup perfectly complement the tanginess of the sour cream, creating a truly unforgettable breakfast experience.

Tips and Variations

One of the best things about this recipe is that it's incredibly easy to double or triple, making it perfect for family meals or special occasions. Simply double the entire recipe to make 12 pancakes, and you'll be enjoying a delicious breakfast in no time.

For an added touch, consider serving your sour cream pancakes with some crispy bacon or fresh fruit. The combination of flavors and textures is simply divine!

Conclusion

As we head back into the swing of things after summer, it's easy to forget about the little things that can make a big difference in our cooking. By using up common ingredients like buttermilk and sour cream, we can create delicious recipes that are both practical and tasty.

I hope you enjoy this recipe for sour cream pancakes as much as I do! Don't forget to subscribe and hit the notification bell to stay up-to-date on all of my latest recipes and cooking adventures. Happy cooking, everyone!

"WEBVTTKind: captionsLanguage: enso you know what's not fun about some recipes in particular the one that I made on Tuesday buffalo wings is it calls for some ingredients that only come really in large containers and you only need a little bit of it and what I'm talking about is buttermilk and sour cream those are two things that go into please dressing that you don't always have in the refrigerator but I find it's hard to put it to use or it just gets forgotten or pushed back to the fridge so this is a perfect recipe to follow up on that recipe to enable you to utilize the ingredients you had to buy for it in a more efficient way and since we've only covered eggs for breakfast it's time to cover pancakes you're from New York City you know that there's a place called bubbies that makes the best pancakes in the city hands down I'm not even a big sweets guy especially for breakfast but there's something addictive about these pancakes so I did some research turns out they're sour cream pancakes they're an adapted recipe of James beards classic pancake recipe I'm gonna sort of just make a little bit of my own version based off of that and see how it comes out so let's get started so in this bowl I have one and a half cups of all-purpose flour here I have two and a half tablespoons of granulated sugar so that's just gonna go in and in this bowl I have two teaspoons of baking powder one teaspoon baking soda about a quarter of a teaspoon of salt and then that's gonna go in dry ingredients are done a lot of recipes don't call for this but I've always found that separating the egg yolk from the egg white when doing stuff like this yeah it's a fluffier texture it makes them nice and fluffy and pillowy and it's just a little less dense when you do it that way I'm going to set this aside so this is side so now we have the wet ingredients the wet ingredients consists of one cup of buttermilk you can use regular milk I'm using buttermilk half of cup of sour cream 2 tablespoons of unsalted butter melted 1 teaspoon of vanilla extract and then the egg yolk and then the egg white but we're gonna fold the egg white in last strip this now add the sour cream milk and the butter now we're just gonna incorporate the flour into the wet now we don't want to overwork it so we're just going to gently incorporate it make sure you kind of scoop the bottom of the bowl so after you're doing that for just like 30 seconds just till you can't see any of the flower anymore you may look weird to you because you haven't had egg whites yet just gonna take a little bit here and then gently fold it in so this is going to sit in the refrigerator just set like ten minutes so we got a quarter cup measure and this is I think a good size to measure pancakes with if you use a measuring spoon you make sure that all your pancakes are the same size go get yourself some good maple syrup this stuff is grade-a amber color maple syrup from Vermont how it's incredible it's just like clean and sweet and light so no more in Chum i'ma go get yourself some good stuff it's a little bit expensive but you're not gonna use a ton so let's just head over to the stove and take it from there so that recipe makes six pancakes double it the entire recipe and make 12 pancakes just feel like something every man woman especially parents shouldn't know how to make it's easy to just make any old pancakes right to make it a special occasion especially if you have kids where you make it on Saturdays having a really good recipe is key and there's something about the sour cream in these guys that make them delicious but they're all so light and fluffy and airy and because we've whipped the egg whites there's more air pockets it's not dense it's very fluffy and these are perfect in my mind the additional butter was just for show Ramudu our butter and again the maple syrup is a huge component vitally important to having a good pancake breakfast and yeah I mean people wait in line for hours to have these in New York City since I got these brunches at my place happy fall everybody it's back-to-school season so I hope everyone who's got little kiddos is doing okay and adjusting back into the swing of things just fine thanks for watching here you subscribe to make sure you have the notification bell rings give my video to share on the internet help me get the word out there about the show because I'd really appreciate it thank you to my patreon producers scrolling up right now it's fall I'm feeling good my favorite time of year and I'm looking forward to enjoying it see you next time\n"