March 22, 2011: Sourdough Pancakes

Did you make a sourdough starter back in February when I gave you the recipe for sourdough starter? If so, how’s your starter doing? You didn’t let it die, did you?

If not, this recipe for pancakes, courtesy of my friend Kathy who also gifted me with my sourdough starter, is just amazing. A couple years ago my husband and I won a trip to Chicago to see Jason Michael Carroll. Before we left, we stopped at the Original Pancake House in downtown Chicago. This recipe is much like their pancakes – very light on the inside, crispy on the outside, and filled with fantastic flavor. If you’ve never had a sourdough pancake, you are in for a real treat! They are especially good topped with jam, a fruit spread, or a fruity syrup.

Tip: You have to take our your starter the night before, so plan on having these pancakes for breakfast ahead of time – a weekend morning is a good choice.

Sourdough Pancakes

Take sourdough starter out at night and pour into glass or plastic bowl. Add 2 cups flour and 2 cups warm water. Cover lightly with a cloth and put in a warm place overnight (your oven – not turned on, of course – is a good location during colder months).

The next morning:

Take out 1 cup of the mixture and pour it into a clean container. This is your new batch of starter.

To remaining batter add:

2 T. sugar
1 t. baking soda
2 eggs
2 T to ¼ cup oil (or melted butter)

Mix just until all ingredients are incorporated. Let it sit for a few minutes, then cook on a greased griddle as you would any other pancake. Watch these pancakes carefully; because they are a bit thinner than normal pancakes, they cook very quickly – and bubble a LOT!

Enjoy!

February 14, 2011: Last Minute Valentine’s Day Breakfast Recipe

So it’s Valentine’s Day and you haven’t gotten anything special for your sweetie? How about treating him/her to breakfast in bed?

Here’s a menu for a special breakfast to make your special someone (yes, it's a work day but if you get up early enough you can still make this breakfast and have enough time to get to work):

Fresh fruit compote
Heart-shaped pancakes
Warm, real maple syrup with toasted pecans
Sausage links or bacon
Fresh-squeezed orange juice
Garnish the breakfast tray with a small vase of fresh (or artificial) flowers, the morning newspaper, and a cloth napkin tied with a red or pink satin bow

Pancakes From Scratch

2 cups flour
3 t. baking powder
1 t. salt
1 T. sugar
2 eggs, beaten
1 1/3 cup milk
2 T. melted butter
1 cup fruit (optional) such as blueberries, finely chopped apples, strawberries, etc.

Mix together dry ingredients. Combine eggs and milk and add to flour mixture gradually, beating just until smooth (do not over-beat). Stir in butter and fruit, if using.

Heat a griddle and brush with oil. For extra special Valentine’s pancakes, use a metal cookie cooker in a heart or similar shape (or simply pour three round blobs in the approximate shape of a heart on the griddle). Place the cookie cutter on the griddle and spoon pancake batter into the shape. When the batter is bubbling (you see a lot of air holes that gradually decrease in volume), remove the cookie cutter and flip.

Makes 2 dozen small pancakes.

Serve with warmed maple syrup (the real stuff is best, although it’s expensive) and butter. You can also top with sifted powdered sugar (use a paper doily to make a pretty pattern) for a fancy touch.

Happy Valentine's Day! Enjoy the love!