Sourdough discard Pancakes

 Sourdough Discard Pancakes

2 cups of flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp sugar

1 tsp salt

1 cup sourdough discard

1 1/2 cups milk

1 large egg (beaten)

2 Tbsp oil 

In a large bow, mix together flour, baking powder, baking soda, sugar and salt. 

Add the sourdough starter, milk, egg and oil.

Mix well just until combined. 

Use about 1/4 C of pancake batter for each pancake. 

Chocolate Banana Muffins

   

INGREDIENTS:

• 2 overripe bananas
• 3/4 cup pure maple syrup
• 2 eggs
• 1 stick (1/2 cup) melted butter
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla
• 1 teaspoon vinegar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup oats (quick or old fashioned)
• 1 cup flour (whole wheat or all purpose white)
• 1 cup chocolate chips 

  DIRECTIONS:

1. Combine all ingredients but the chocolate chips. Blend in blender or whisk by hand. 

2. Stir in the chocolate chips

3. Pour 2/3 of the way full into lined muffin tins.

4. Bake at 350° F for 17-20 minutes

German Pancakes

 

I prefer making these in cast iron pans. I just divide the batter between two pans. 

6 T butter, melted in the oven while it preheats in a jellyroll pan

6 eggs
1 C flour
1 C milk
1/4 tsp salt

Preheat oven to 400⁰F with the butter inside, melting.  Mix the remaining ingredients together.  Once the butter is melted (keep your eye on it so it doesn't burn, but if it happens to brown, it's still good!) add it to the mixture.  Once the oven reaches 400, pour the batter into the pan and bake for 20 minutes.  Don't open the oven, as the constant heat is what makes it pop!  We serve ours with a bit of confectioner's sugar and lemon juice, but a jam or honey would also be yummy!

I put the butter in the pans once they are fully heated up because otherwise the butter will burn. 

Tortilla's (fat free)

 Ingredients:

• 3 cup unbleached all purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 to 1 ¼ cups hot water

Instructions:

• Mix together the flour, baking powder, and salt in a medium sized mixing bowl.
• Gradually add in the water and mix together with a fork. Continue adding in just a bit of water at a time, until the ingredients begin to come together. You want a soft dough, that is not sticky. If your dough is too dry, add more water a spoonful at a time. If it is too sticky, add more flour a tablespoon at a time.
• On a floured surface, knead the dough for a few minutes until it becomes smooth.
• Divide the dough into 10 pieces and roll each into a ball. You can divide it into more or less pieces, depending on the size of tortillas you want.
• Cover the balls of dough with a damp towel and let them rest for 15 minutes. This will help the gluten to relax and make it easier to roll out the tortillas.
• Roll out each ball of dough on a floured surface. You want to make the tortilla as thin as you can.
• Preheat a cast iron skillet to medium heat. Cook the tortilla in the pan until it starts to bubble and develop light brown spots. Turn it over and cook on the other side until it bubbles and forms brown spots on that side.
• As the tortillas are cooked, transfer them to a plate and cover them with a damp towel. The steam will help to soften the tortillas.
• Continue rolling and cooking the tortilla dough until all the tortillas are made.

They dough balls looked a bit bumpy but rolled out beautifully. 

The tortilla's were very soft. Just make sure to cover them in put them in a ziplock bag to keep them moist. 

Credit: https://aplantifulpath.com/fat-free-tortillas/

Easy French Toast Casserole

We eat this for Christmas morning each year. 

Ingredients: 

1 cup brown sugar
½ cup butter
1 (8 ounce) loaf crusty French bread, cut into bite-size pieces, or as needed
2 cups milk
6 eggs
2 teaspoons vanilla extract
1 pinch ground cinnamon, or to taste
1 tablespoon brown sugar, or as needed

Directions:

Grease a 9x12-inch baking dish.

Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.

Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.

Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.

Bake in the preheated oven until browned and bubbling, about 30 minutes.

Christmas Breakfast Sausage Casserole

We eat this for Christmas morning breakfast every year. 

Ingredients: 

1 pound ground pork sausage
1 teaspoon mustard powder
½ teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

Directions:

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Whole Wheat Waffles

 Ingredients:

1 cup Whole wheat flour

3 tsp baking powder

1/2 tsp salt

2 tsp sugar

2 eggs separated

1 1/4 cup milk

1/4 cup oil

Beat the egg whites until you get peaks when you stop and pull the beaters out and then mix the rest of the ingredients and gently fold in the egg whites and cook in the waffle iron. 

Pancake syrup

Ingredients:

1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring

Pannenkoeken (dutch pancakes)

These are kind of like french crepes but are not as thin.

Ingrediënten:

• 250 gram bloem

• snufje zout

• 500 ml melk

• 2 grote eieren

• snuf kaneel

• 1 appel

• scheutje olijfolie

• boter om te in te bakken

Extra benodigdheden:

• toppings om de pannenkoeken mee te beleggen. Bijvoorbeeld kaas, spek of stroop, poedersuiker.. noem maar op!

Bereiding

1. Schil de appel en rasp deze fijn.

2. Zeef de bloem en mix dit samen met het zout en de kaneel met de helft van de melk. Voeg een voor een de eieren toe (mix het ondertussen door) en voeg tot slot beetje bij beetje de rest van de melk en een scheutje olijfolie toe. Roer de geraspte appel door het beslag.

3. Verwarm een beetje boter in een koekenpan, zorg er voor dat de pan goed heet is voor je de pannenkoeken gaat bakken.

4. Verdeel (bijvoorbeeld met een soeplepel) beslag in de pan en bak de pannenkoek om en om mooi bruin. Herhaal dit tot het beslag op is.

Fluffy Pancakes

Ingredients

• 3/4 cup milk

• 2 tablespoons white vinegar

• 1 cup all-purpose flour

• 2 tablespoons white sugar

• 1 teaspoon baking powder

 

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

• 2 tablespoons butter, melted

• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Sourdough Waffles/Pancakes

I have only used this recipe for waffles and they are amazing. Most flavorful waffles!

INGREDIENTS

FOR THE OVERNIGHT SPONGE, OR BASE:

• 1 cup/240 grams sourdough starter “unfed”

• 1 cup/224 grams buttermilk

• 1 cup/120 grams all-purpose flour

• 1 tablespoon/about 13 grams light brown sugar

FOR THE BATTER:

• 1 large egg

• ¼ cup melted unsalted butter or neutral oil

• ½ teaspoon vanilla extract

• ½ teaspoon/3 grams kosher salt

• 1 teaspoon/6 grams baking soda

PREPARATION

1. Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

2. When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.

3. Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Poffertjes ( Pancakes)

Poffertjes, (pronounced puff' ur jis) or Dutch Mini Pancakes are small, fluffy yeasted treats made in a special cast iron pan. Sold throughout the Netherlands, Poffertjes are traditionally served hot with a pat of butter and a good sprinkling of confectioners' sugar.

Ingredients

• 1 1/2 cups (12 ounces, 350 ml) milk, heated to about 105° F (See Tip 1)

• 2 1/4 teaspoons instant yeast

• 1 3/4 cups (8.75 ounces, 250 grams) all-purpose flour

• 2 Tablespoons granulated sugar

• Pinch of salt

• 1 large egg

• Unsalted butter (See Tip 2)

• Confectioners' sugar for sprinkling on Poffertjes

Instructions

1. Add yeast to lukewarm milk; stir to combine. Allow to sit for about 10 minutes or until frothy.

2. Whisk together flour, sugar and salt in a large bowl. Add milk/yeast mixture and egg. Beat with electric mixer on high until smooth, about 1 minute. (See Tip 3)

3. Cover bowl with plastic wrap; let sit until bubbly and doubled in size, about 45 minutes.

4. Heat Poffertjes pan on medium heat until hot, 3 to 4 minutes. Brush cavities with melted butter. Add about 1 tablespoon of batter to each of the cavities. When small bubbles start to appear and the top starts to look a bit dried out, quickly flip Poffertjes. (See Tips 4 and 5)

5. Allow Poffertjes to cook on other side until nicely browned, about 2 minutes. Remove from pan. Repeat with remaining batter.

6. Serve hot with a pat of butter and sprinkling of confectioners' sugar. Yield, about 60 Poffertjes.

Notes

1. I used whole milk. However, you could also use low-fat milk. I heated the milk in my microwave on full power for about a minute.

2. I melted about a tablespoon of butter to use for greasing the cavities of the Poffertjes pan. 

3. I could have also used a whisk to beat the ingredients together to form a smooth batter.

4. If you've ever made pancakes, you should know how they look when it's time to flip them over - small bubbles appearing and the top looking a bit dried out.

5. While cooking the Poffertjes, watch the heat carefully. You might need to lower the heat just a little bit to prevent the Poffertjes from burning.

Pancakes

Ingredients: 

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 ¼ cups milk
cooking spray