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?
Plain yogurt, diluted to the thickness of the dairy called for in the original recipe.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
4
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.