Hannah making pancakes with Grandma Cunningham in Santa Barbara. Ryan's Grandma, Eve, always puts a little cottage cheese and cheddar cheese in with the mix. Sounds crazy but tastes delicious! Speaking of pancakes, here is a good recipe for sourdough pancakes.
Sourdough Pancakes
1 cup sourdough starter (see recipe)
1 cup all-purpose flour
1 cup milk
1 cup sourdough starter (see recipe)
1 cup all-purpose flour
1 cup milk
1 large egg, well beaten
2 teaspoons vegetable oil
2 teaspoons vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1 cup all-purpose flour and 1 cup water; let stand until next morning; then refrigerate.)
The next day: add beaten egg, oil, baking soda, baking powder, salt and sugar to sour dough mixture; mix well. Heat a lightly greased griddle or skillet over medium heat (375*F - 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown. Makes about 12 to 14 pancakes.
The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1 cup all-purpose flour and 1 cup water; let stand until next morning; then refrigerate.)
The next day: add beaten egg, oil, baking soda, baking powder, salt and sugar to sour dough mixture; mix well. Heat a lightly greased griddle or skillet over medium heat (375*F - 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown. Makes about 12 to 14 pancakes.
Sourdough Starter
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups room temperature, non-chlorinated water (or bottled water)
2 cups unbleached all-purpose flour
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups room temperature, non-chlorinated water (or bottled water)
2 cups unbleached all-purpose flour
In a 2 to 3-quart glass or ceramic jar or bowl, using a wooden or non-metallic spoon, mix yeast and warm water. Let stand for 10 minutes. Add flour; mix until thick batter forms. Batter need not be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. Let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stirring once a day.
Cover loosely with a glass or ceramic lid or plastic wrap and store in refrigerator. If the starter is not used within one week, you must feed it to keep it alive and active by following directions to replenish below. If a clear liquid (an alcohol sometimes called hooch) rises to the top of starter during storage, simply stir it back in, but if the liquid turns a light pink, it means the starter is beginning to break down and spoil; discard and begin again.
To Replenish Starter
After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1 1/4 cups of starter were removed to make bread, replenish remaining starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend, cover and let stand in a warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed.
After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1 1/4 cups of starter were removed to make bread, replenish remaining starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend, cover and let stand in a warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed.
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