Yesterday morning was a quintessential Saturday in our house. I went to the gym, came home to find Chris and Mack playing an iPad game together while Evie and Vivian kept each other busy. With everyone calm and occupied, I knew I had a few minutes to fix a nice breakfast.
This recipe happened by accident. I tried tweaking my regular homemade pancake recipe by adding some sour cream, but the batter was too thick for pancakes. So, I improvised and turned the batter into doughnuts instead! I don’t have a special doughnut maker tool thingy, so I just plopped spoonfuls of dough into hot oil. Would this technically make them beignets or fritters? I don’t know, but they sure were tasty!
I think some chopped apples and cinnamon stirred in would be delicious – perhaps I’ll give it a try after we go on our annual apple picking trip.
Homemade Doughnuts/Fritters/Beignets
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons butter, melted
1/2 sour cream
3/4 cup whole milk
powdered sugar, for dusting
In a medium bowl, whisk dry ingredients. Combine wet ingredients in a separate bowl and mix well. Pour wet into the dry and stir until it just starts to come together (a few lumps are just fine).
Pour a few inches of oil into a small pot and bring to 250 degrees (I used a candy thermometer to make sure the oil was hot enough). Drop a generous spoonful of batter into the hot oil (be careful!):
After a minute or two, once it is browned on the bottom , gently flip it over.
Once both sides are browned, remove from the oil and promptly (and generously!) dust with powdered sugar.
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