Since childhood one of my fav donuts has been the old fashioned buttermilk. But I rarely/ever have buttermilk on hand, but usually have sour cream. And these look fabulous (and all her recipes I have tried have turned out great).
Now curious to see how sour cream works in my pancakes and waffles. Any of you do this?
I use sour cream in pancakes sometimes. But more often than not I prefer plain Greek yogurt.
Plain yogurt, diluted to the thickness of the dairy called for in the original recipe.
My son has made sour cream donuts once, after trying beignets a few times, but I’m not sure whose his recipe was - it might have been to Ms. Farr’s recipe but I’m not sure.
They were really good, though.