Monday, March 17, 2014

Fat Sparrows with Sausage

 Here is a quick recipe that I found in a cookbook a while back and have been making a lot recently since we are drowning in maple syrup.  I tweaked the recipe and my guys love this version. The Blog Tech and I went to another sugar shack tour yesterday and I have tons of photos to edit so I will show them tomorrow.
  For the fat sparrows you will need 1 egg, a pinch of salt, 1 C. sour cream, 1 heaping tsp. of baking soda, 1 C. flour, 2 T. sugar and 2 tsp. of vanilla extract to a bowl.

 First whisk together the liquid ingredients.

 Then whisk in the dry ingredients.

 Heat about 1/4 inch of canola oil in a heavy pan. Drop scoops of the batter into the oil.

 Keep an eye on these because they can brown quickly on the outside before they are cooked in  the middle.  Adjust your heat if this happens.

 Serve sitting on a pool of maple syrup.

 These are crunchy on the outside and light and fluffy in the middle. I served them with some really good locally made hot sausage.