Material: high quality PVC material
Size: 12.3 x 10.5 x 9cm/ 4.84″ x 4.14″ x 3.54″
Snap-fastener : easy to hang, mount and dismount Draining hole: quick draining and keep item dry, not easy to breed bacteria
Store your cutlery and kitchen gadgets, or even bathroom toiletries and makeup in one place. Soft toughness, easy to clean
These perfect buttermilk sourdough pancakes are mixed up the night before and ready to be cooked in the morning for a lazy weekend breakfast. They are very easy to make once you have your sourdough starter going and I believe they are the most delicious pancakes you’ll ever taste.
Even if you aren’t interested in baking sourdough bread from scratch, these pancakes and the sourdough biscuits that I shared last week are more than enough reason to keep a sourdough starter in the refrigerator.
Whether you get some from a friend, buy it online, or make your own (it’s really not that hard!), maintaining a sourdough starter is easy. And once you have a jar of starter bubbling away on the counter or tucked away in the refrigerator, you can use it to start making these delicious pancakes that everyone will love. In my experience, even people who don’t normally care much about pancakes will rave about these!
Making the batter is simple. The night before, stir together flour, buttermilk, and sourdough starter. Cover the bowl and let it sit out at cool room temperature overnight. By the way, if you don’t have buttermilk, regular milk works just fine in this recipe.
The next morning, the batter will be nice and bubbly and ready for the rest of the ingredients.
Stir in an egg that has been beaten with salt and baking soda. I mix the soda and salt into the egg just to help everything get distributed into the thick batter a little easier.
Stir it all together until the egg is completely mixed in.
Next, stir in the melted butter. I add the butter separately so that the melted butter doesn’t doesn’t harden from being mixed with the cold egg.
That’s it! Your pancake batter is ready to go.
I cook my pancakes on a cast iron griddle that came with my stove. Because it’s cast iron and takes a while to heat, I turn it on before the final mixing of the batter. Then when I’m ready to cook, I brush it lightly with either butter or oil using a silicone pastry brush. This time I used coconut oil.
Sometimes I make big pancakes, sometimes I make small ones. It just depends on my mood and who I’m feeding. These were for my husband, so they are on the large side.
This is a pretty thick batter so the pancakes will cook up thick and fluffy. Because of that, you want to make sure your griddle isn’t too hot or the pancakes will burn before they are cooked through. You’ll know it’s time to flip them when edges of the pancakes are starting to look dry.
It may take a little trial and error to get the griddle to the perfect temperature, but once you get the hang of it, you’ll be rewarded with perfect, golden, fluffy sourdough pancakes.
Don’t forget the butter and maple syrup!
This pancake recipe is adapted from the recipe that came with the original sourdough starter I purchased from King Arthur Flour about 10 years ago.
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Kitchen equipment used for this recipe:
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Over the years, I have posted more than 350 cookie recipes on Baking Bites. Based on that number alone, you can probably guess that I am a big cookie fan. I imagine that I must like cookies about as much as Dorie Greenspan, author of many wonderful cookbooks including Dorie’s Cookies, her most recent volume.
The book is substantial, clocking in at around 500 pages. Every cookie recipe is accompanied by a photo that shows the finished product in all its glory. Not all cookie books are as jam-packed with colorful photos and I find that it really makes a difference in how much I want to try the various recipes, as there are times when cookie recipes can be difficult to tell apart just from the list of ingredients. Seeing the array of cookies as you flip the pages will make you realize how different all these treats are, and tempt you to pick out a few and start baking right away.
The book is divided into chapters, following in introduction that covers cookie techniques, ingredients and baking equipment, and it covers everything from everyday drop cookies and elaborate holiday cookies to brownies and biscotti. There is something for everyone and every baking mood. Every recipe is clearly written, with detailed instructions that carefully walk you through the process of making the cookies from start to finish. Many of the recipes have suggestions for variations, as well as for storing the cookies to keep them fresh until they’ve all been eaten. The Vanilla Macadamia Nut Snacklettes that I posted last week are a variation on one of the cookies in this book. It’s a volume well worth picking up and adding to your collection and it makes a fantastic gift for any and every cookie-lover.
When I see a recipe repeatedly I sometimes feel compelled to give it a try. Salted Tahini Chocolate Chip Cookies from Danielle Oron’s Modern Israeli Cooking is one of those recipes. It was published in the New York Times a little over a year ago, then Food52 got in on the act and reprinted it as well.
Note: If you have a scale, I implore you to use it instead of measuring cups especially for the sugar and flour. It makes a big difference.
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I hope that you had a lovely long holiday weekend! Did you grill, go strawberry picking, get an ice cream cone, watch a parade?
The weather here was gorgeous; we enjoyed a lot of great food, as well as a ton of family time. No parades or ice cream cones, but we had some fantastic homemade pizza, cookies, a s’mores cake, burgers and hot dogs on the grill, a mountain of fruit salad, and corn on the cob, the boys got haircuts, we visited my grandpap in the hospital, and we took a drive to my in-laws’ where Joseph ran and giggled in the yard all afternoon, and Dominic crashed on my mom.
(Spoiler alert: Dominic isn’t a fan of grass!)
A peek at our weekend…
(pizza recipe: the best pan pizza)
(recipe coming soon!)
How was your weekend?