When I received my Food Network magazine for April I didn’t wait for an excuse (such as a road trip) to break into it like I usually do. The lure of multiple slow cooker meals and the temptation of spring dishes was enough for me to plop on the couch and start dog-earring pages. In fact, this month you’ll find quite a few of my posts coming from this particular magazine edition!
In every edition they have a spread of two similar recipes – whether it’s a “He Made, She Made” or a “Pick a Side” – encouraging readers to try both. I’ll usually mentally pick a side based on the recipe/photograph and that’s that. But this month the choice was between Buttermilk Pancakes and Sour Cream Waffles. One weekend I made the pancakes and the next the waffles. As I expected, Stuart preferred the pancakes while I preferred the waffles. (Food Network fans were split 52/48 in favor of buttermilk pancakes.)
Stuart said he preferred these pancakes to my trusty pancake recipe. So what’s different? For starters, the buttermilk. These pancakes were fluffier (and therefore absorbed more syrup) and surprisingly not very sweet. The use of whole-wheat flour added great texture too. They happily accept spreadable butter and maple syrup.
While I did prefer the waffles to pancakes – I just love love love waffles – I didn’t like them more than my recipe. For including both butter and shortening in the batter I was expecting very decadent waffles. But honestly, I couldn’t really find much of a difference in the taste department – the sour cream probably cuts through the richness. Fluffing up the egg whites created a fluffier texture to the waffles and the exterior crisped up beautifully.
- 1 1/2 C flour
- 1/2 C whole-wheat flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 3/4 C buttermilk
- 1 1/2 tsp sugar
- 4 tbsp butter, melted
- In a medium bowl whisk flours, cream of tartar, baking soda, and salt.
- In a large bowl whisk together eggs, buttermilk, and sugar. Once foamy add the melted butter.
- Incorporate the dry ingredients into the wet.
- On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
- 2 C cake flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 large eggs, separated
- 3/4 C sour cream
- 3/4 C milk
- 1 tsp vanilla extract
- 1 stick unsalted butter, melted
- 1/4 C vegetable shortening, melted
- 2 tbsp brown sugar
- In a large bowl whisk flour, baking powder, baking soda, and salt.
- In a medium bowl whisk together egg yolks, sour cream, milk, and vanilla. Once smooth whisk in melted butter and shortening.
- In another medium bowl beat egg whites with a hand mixer until soft peaks form. Add the brown sugar and beat until stiff peaks form.
- Combine egg and milk mixture into the dry ingredients. Gently fold the egg whites into the batter.
- Into a hot greased waffle iron drop 1/3 C of batter and cook until golden.