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Making Breakfast Fun!!!

It’s hard to come up with different but easy things for breakfast, especially if you’re serving weekend guests. Here are a couple of recipes that make it both easy and fun. These are two delicious favorites I made frequently for the owners and their guests at Horseshoe Plantation in Tallahassee. 

First, this Sour Cream Coffeecake is a treat that was always welcome on the Plantation buffet table. You can also use it as an impressive gift when welcoming a new neighbor.

Next, here’s a little twist on an old breakfast standby. Whether serving guests, your children or your grandchildren, these Silver Dollar Pancakes will spark a lot of conversation. They will love ‘em. 

Bon Appetite!

Sour Cream Coffee Cake

 

2 cups sifted all-purpose flour (sift before measuring)

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 cups granulated sugar

6 large eggs

2 cups sour cream

 

Topping:

Mix together:

1/3 cup light brown sugar, packed

1 tsp. cinnamon

½ cup chopped nuts

 

Preheat oven to 350 degrees. Sift the flour, measure, then sift again with the baking powder, baking soda, and salt. Over the sifted flour mixture, sift the 2 cups of granulated sugar (this is to be sure there are not small lumps in your sugar). Stir well with a whisk or spoon. Beat the eggs and sour cream until smooth. Add the dry ingredients and beat until smooth. Pour the batter into the greased 9 x13-inch baking pan. Before baking, sprinkle top with the topping mixture. Bake for 30 to 35 minutes. Test the center with a tooth pick for doneness.  Cut 3 across and 4 down to make 12 nice squares.  This spong type cake is "airy" when first made and becomes more moist after it sits for a while due to the amount of sour cream in it.  Delicious !!!

Silver Dollar Pancakes

I used to serve these in little stacks of 6 on a platter.

 

1 cup all-purpose flour

1 tsp. granulated sugar

1 Tbsp. baking powder

½ tsp. salt

1 large egg

¾ cup evaporated milk

½ cup water

2 Tbsp. melted butter

 

Sift the dry ingredients together and set aside, Beat the egg, milk and water together and add to dry ingredients, beating well. Add the melted butter. On a hot skillet, pour about 2 Tbsp. (1/8 cup, which is also a coffee measure, if you have one), on to the griddle. Make as many as your skillet will hold. Turn once and put on warm platter in little stacks of six.
 

Tips: 

Always stir the flour in the canister before measuring and lightly spoon the flour into the measuring cup, raking off the top with the flat side of a table knife to be sure you don’t get more flour than called for, which can ruin a cake and make it heavy.
 
 
Sour Cream is determined by weight, not volume. 8-oz. tub of sour cream is ¾ cup and 16 oz. tub of sour cream is 1½ cups.
Recipe Archives
March, 2015