• Sourdough September - 3

    From Dave Drum@1:2320/105 to All on Mon Sep 9 16:58:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cast-Iron Sourdough Pancakes
    Categories: Breads, Fruits
    Yield: 4 servings

    1 c Sourdough starter
    2 c A-P flour
    2 c Whole milk
    3 lg Eggs
    1 ts Baking soda
    1 ts Salt
    1 tb Sugar
    1 tb Butter; more to serve
    4 Peeled, sliced pears *
    Maple syrup; to serve

    * you could also use sliced apples, peaches or
    strawberries, or whole blueberries.

    Mix sourdough starter with flour and milk, then let it
    sit out at room temperature, covered with a cloth,
    overnight and up to 24 hours. Stir well, and transfer a
    scant cup of this mixture into a plastic container with
    lid or glass jar to store in the fridge, for another
    batch of pancakes.

    Whisk the eggs, baking soda, salt and sugar into the
    rest of the fermented flour and milk. The batter will
    loosen and take on the thick, airy liquid texture of a
    milkshake. If the batter seems a little too stiff, add a
    splash of milk.

    Set the oven @ 450oF/232oC, with a cast-iron skillet
    inside the oven. (You can use a 4" pan for individual
    pancakes or an 8" pan for a larger pancake, which can be
    cut to share.) When the pan is hot, remove it, and swirl
    in 1 tablespoon butter until melted, then add a thin
    layer of fruit, so that you can still see some parts of
    the bottom of the pan. If using firm fruits like apples
    or pears, place the pan on medium heat on the stovetop,
    and let the fruit sizzle for a minute or two until it
    has softened on its edges, then add batter. If using
    softer fruits or berries, add the batter right away. Add
    enough batter to totally cover the fruit and make a
    substantial pancake about a half-inch in thickness.

    Return pan to oven for 15 minutes, or until the top of
    the pancake is evenly browned and the edges are crisp.
    Flip pancake onto a plate fruit-side up, and serve hot
    with another knob of butter on top and a generous glug
    of maple syrup. Repeat with remaining batter.

    Recipe from: Jean Adamson and Angela Johnson Sherry

    Adapted by: Tejal Rao

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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