A method for better milk bread

Plus: Our favorite pancake recipe from Gourmet.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View in browser | Manage preferences     COOK THIS NOW Sour-Cream Pancakes With Sour-Cream Maple Syrup     No buttermilk? No problem. In this classic pancake recipe from Gourmet editor Lillian Chou, a mixture of equal parts sour cream and milk stands in for acidic buttermilk, which works its magic when it reacts with baking soda. The result? Tender, fluffy, and slightly tangy pancakes. READ MORE What We're Talking About     57 Vegan Desserts to Make at Home   Fudgy brownies, easy cookies, and luscious chocolate pudding—no eggs or dairy required.   Read More ►     Cheese Quadratini Are the Best Quadratini   They're sweet and savory, and capable of stealing the show at a dinner party.   Read More ►     Tangzhong Makes Milk Bread Better—but Not for the Reason You Think   Milk bread recipes frequently mention tangzhong's magical ability to produce ultra-tender bread, but it's rare to see an explanation of the actual science behind this phenomenon.   Read More ► Weekend Brunch   Masa Pancakes   View Recipe ►   Soft Scrambled Eggs With Fresh Ricotta   View Recipe ►   Mushroom, Leek, and Fontina Frittata   View Recipe ►   Crème Brûlée French Toast   View Recipe ►   Grandma Douglas's Schnecken   View Recipe ►   Breakfast Grilled Cheese   View Recipe ► This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2022.  One World Trade Center, New York, NY 10007. All rights reserved.