Best Mamas Sour Cream Eggy Hot Cakes Recipes

GRANDBY'S SOUR CREAM POUND CAKE RECIPE

Steps:

• Preheat oven to 325˚F. In a medium bowl, mix together all-purpose flour, baking soda, and salt.
• In large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture, blending well after each addition. Add vanilla extract and mix well. Pour batter into a greased and floured Bundt pan.
• Bake for 60 to 90 minutes, until cake springs back when lightly touched and has separated from the sides of the pan. Cool for 20 minutes and then turn cake out on a cake rack.

FLUFFY SOUR CREAM PANCAKES/ HOT CAKES

Steps:

• 1. NOTE: I use a 1/3 cup measure to make my husbands pancakes so they would be larger, and used a 1/4 cup measure for my daughter and I. These pancakes may require a bit more work than your average pancakes, but they taste so much better too.
• 2. Separate eggs into 2 separate bowls. Add sour cream & baking soda to bowl with egg yolks, and beat until blended together and sour cream is a pale yellow color.
• 3. Combine the flour, baking powder, salt & sugar, & stir until blended together.
• 4. Add about half of the flour mixture into the sour cream mixture, and beat until blended, then add in remaining flour mixture and beat again. Add in the softened butter and beat for about half a minute or until well blended. Add in the vanilla Bean Paste, & blend till mixed together.
• 5. Using a clean beater, beat egg whites at room temperature until stiff peaks form.
• 6. Fold egg whites into batter, by carefully stirring with a wide spatuala from bottom of bowl to top, all the while you turn the bowl. Repeat until all of the egg whites have been incorporated into the pancake batter.
• 7. Heat griddle iron or skillet until hot, spray with non stick cooking spray, then pour about 1/4 cup of batter onto grill. Flip when the top is covered with bubbles and brown the other side.
• 8. Remove and add butter between each pancake while pancakes are still hot, and drizzle with your favorite syrup. Serve & enjoy.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

MAMA'S SOUR CREAM EGGY HOT CAKES

Steps:

• Combie dry ingredients, then mix in eggs, beating until smooth.
• Blend in sour cream.
• Pour 1/4-1/3 cup ladlefuls of batter on a well greased hot griddle (medium heat) until many small bubbles appear on the surface, flip over and brown the other side.
• Repeat until all battter has been used.
• Serve hot with butter and syrup or powdered sugar, if desired.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

MAMA'S SUPER EASY SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Spray Bundt pan cooking spray of choice.
• Mix all ingredients until well blended.
• Pour ingredients into greased pan.
• Bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean. I always began checking mine around 45 minutes!