Making Breakfast Fun!!!
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.
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
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.