Sourdough Pancakes

Prepare the sponge the night before, and you can make fresh sourdough pancakes in the morning!

How’s your starter doing?  Mine took a while to mature, so to speak.  It really only started to get frothy this week, and it has been going for at least a month.  In the meantime, I have been baking with it regardless: There are plenty of recipes for baked goods with sourdough that you can use even if your starter doesn’t rise all that well yet, like the sourdough biscuits I posted recently.  Here is another such recipe: sourdough pancakes.

Sourdough Pancakes

Ingredients

  • 2 cups sourdough sponge (proofed batter; see below for instructions)
  • 1 1/2 cups flour
  • 1 Tbl sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 Tbl baking powder
  • 1 cup milk
  • 3 eggs, beaten
  • 1/4 cup melted butter

 

Directions

  1. Prepare the sourdough starter the night before, that is, take your starter from the fridge and measure out 1 1/2 cups.  Put into a bowl (preferably glass or porcelain rather than metal), add 1 1/2 cups of flour and 1 cup of tepid water.  Mix well.  Let sit over night, lightly covered; return the rest of the starter, if there is any, to the fridge.  In the morning, measure out 2 cups of starter for your pancakes into a mixing bowl and reunite the rest with your starter in fridge.
  2. Mix the dry ingredients (flour, sugar, salt, and leavening agents) together.
  3. Add the milk and the eggs to the two cups of proofed starter and mix well.
  4. Add the dry ingredients to the wet ingredients and mix well, then let rest for 15 minutes.
  5. Gently stir in the melted butter, then fry in batches like you would any other pancake.

Recipe courtesy of the Frugal Gourmet Jeff Smith.

 

Sourdough Biscuits

Quick and easy, and just a tad sour.

If you recently made your (first) own starter, you might have discovered by now that periodically, you have dough to discard.  This happens when your starter is bigger than you baking needs, so to speak.  Well, who likes to discard something they just made?  We sure don’t, and so here are two recipes for sourdough biscuits: The first uses starter you would otherwise discard, the other uses proofed starter.

Sourdough Biscuits with ‘Discard’ Sourdough

Ingredients

  • 1 cup flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup (8 Tbl) cold butter
  • 1 cup sourdough starter, unfed and cold from the fridge

Directions

  1. Preheat the oven to 425ºF, with rack in the upper third.  Grease a baking sheet.
  2. Combine flour, baking powder and salt.  Cut in cold butter until the dough is crumbly.
  3. Add starter and mix gently until the dough comes together.
  4. Turn onto a lightly floured surface and gently pat into a 1-inch-thick round.
  5. Cut rounds with a glass or biscuit cutter.  Pat any scraps together and cut additional biscuits.
  6. Place biscuits on baking sheet, giving them room to expand.
  7. Bake in the upper third of the oven for 20-23 minutes, until golden brown.  The smaller you cut the biscuits, the shorter the baking time will be.
  8. Serve warm.  Wrap leftovers tightly when they are completely cooled and store at room temperature for several days.  Or freeze well-wrapped biscuits for longer storage.
  9. Makes about 6 large biscuits, or more if you cut them into smaller rounds.  Part of our most recent batch is pictured above.

 

For the next recipe, you need “proofed” sourdough batter.  To have the batter ready in the morning, remove the starter from the fridge the night before and allow it to get to room temperature.  Measure out 1 1/2 cups of starter and put it in a 2-quart glass or plastic mixing bowl (not metal).   Add 1 1/2 cups of flour and 1 cup of tepid water.  Mix well, cover, and let sit overnight.

In the morning, measure out the amount of proofed started that you need for the recipe and return the remaining batter to your starter in the fridge.  Remember that your starter needs fed: Give back what you took out by returning the same amount of flour and water that you removed.

Sourdough Biscuits with Proofed Starter

Ingredients

  • 2 cups proofed sourdough batter
  • 2 1/4 cups flour
  • 1 Tbl baking powder
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup milk or buttermilk

Directions

  1. Prepare sourdough batter the night before.
  2. In the morning, mix the dry ingredients together in a bowl and cut in butter until the dough is crumbly.
  3. Mix milk with sourdough batter and stir into the dry ingredients.
  4. Knead on a floured board for about half a minute.
  5. Roll out 1/2 inch thick and cut into rounds.
  6. Place on greased baking sheet and let rise for 30 min to 1 hour.
  7. Preheat oven to 400ºF.  Brush tops of biscuits with melted butter or milk and bake for 15 minutes or until puffy and golden brown.

Bacon Bread

How’s this for breakfast?

Do you cook with cast iron pots and pans?  It’s my favorite cookware.  Especially skillets, be they big or small, round or square, deep or with molds, they all come in equally handy.

Cast iron skillets are quite versatile.  Whatever we fry, we fry in cast iron.  We poach eggs in them, too, or bake cornbread and Yorkshire pudding.  Chops turn out great if you fry them for a short time in a very hot skillet and then transfer them to the oven to cook through.  On the pictures, you see how versatile a griddle with round molds is: 2 egg sandwiches with sauteed onion in the make, all in one skillet, and the Sunday version is made with bacon bread.  Here is a quick recipe for it:

Bacon Bread

Ingredients

  • 1 egg
  • pinch of salt
  • milk
  • sifted flour
  • bacon (maple bacon is particularly delicious)

Directions

Beat egg and salt together in a bowl.  Add milk; the amount depends on how much you wish to make.  Mix with the egg, then add sifted flour until the batter has the consistency of pancake batter, but really, you can make it anything between fairly thick and runny, it will turn out anyway.  The thicker the batter is, the sturdier the bread will be.  Thinner batter will produce ‘floppier’ bread.  If you are not using a skillet with molds, don’t make your batter too thin or it will run every which way in the skillet.

Cut slices of bacon into pieces.  Put one piece in each mold, or, if you are not using a skillet with molds, put 3-5 pieces of bacon in a skillet.  Fry them on one side.  Turn the bacon and add batter, approximately a spoonful per mold, or a spoonful on each piece of bacon in your skillet.  Fry like pancakes: When the top is mostly dried, you can flip them and fry the other side.

Of course, you can also make pieces of bacon bread the size of your skillet.

Enjoy!

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Scrumptious Scottish Scones

Eat them while they are still warm!

These scones are much like (sweet) biscuits, and hence will do well for a delicious breakfast, especially if you make them with raisins.  They will also do well as a dessert if you substitute the raisins for chocolate chips.  But the dough is less firm than normal biscuit dough, so don’t expect to roll it out.  Just padding it flat will do just fine.

Scrumptious Scottish Scones

Ingredients

Dough

  • 1 cup flour
  • 1/4 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 Tbsp brown sugar
  • 4 Tbsp cold butter
  • 1/2 cup raisins OR chocolate chips
  • 1 large egg
  • 1/4 cup milk

Topping

  • 1 tsp milk
  • 1 Tbsp brown sugar
  • pinch of rolled oats

 

Directions

  • Stir together the dry ingredients in a large bowl (flour, oats, baking powder, salt and spices).
  • Cut in the cold butter and pinch until the lumps of butter are about pea size.  Then mix in the raisins or chocolate chips.
  • Preheat the oven to 400ºF.
  • Whisk egg and milk together and stir into the flour mixture.  Mix until just combined:  Don’t over-mix or your scones with be dense and heavy.
  • Turn the (rather soggy) dough onto a floured surface and pat until it is a 1/4 inch thick.  Now add topping:  Spread milk over the top of the dough with a pastry spoon, then sprinkle on the sugar and the pinch of oats for decoration.
  • Cut scones out with a biscuit cutter and place on an ungreased baking sheet, slightly apart.
  • Bake until the cones turn golden, about 8 – 10 minutes.
  • Enjoy while they are still warm.

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