On Sun, 5 Mar 2017 10:24:20 -0500, Ed Pawlowski > wrote:

>At the store my wife could not recall how much sour cream was needed for
>something she was going to make. We bought much more that we need or
>would use in a short time. So, I was looking for ways to use it.
>
>First up-- scrambled eggs. I mixed them as usual and added a big gob of
>sour cream and whisked it in. They came out lighter and fluffier than
>usual.
>
>Next up-- pancakes. This morning I made my usual recipe of buttermilk
>pancakes, but added 1/4 cup of sour cream. They came out lighter and
>fluffier than usual.
>
>Given the success so far, I may rub my body with it and see if I come
>out lighter and fluffier.

It freezes fine too.