Posts Tagged ‘sourdough pancakes’

In my kitchen…

…we made sourdough pancakes for breakfast.  These were served with the Spice Girl’s homemade bacon (yes, she’s completely bonkers, and I adore her) and topped with a drizzle of organic maple syrup.

In my kitchen…

…sits a box of new season Royal Gala apples.  They’re sweet, crunchy and unblemished.

In my kitchen…

…there is a large slab of sourdough focaccia, baked for next week’s school lunches.  It’s made with cousin Andrew’s olive oil, organic bread flour and Maldon salt.

In my kitchen…

…are these little chocolates, made with tempered Belgian chocolate.

Big Boy plays the french horn, Small Man plays the trumpet.  When I saw this chocolate mould, I couldn’t resist.  And since Big Boy is now playing  first horn in the orchestra, I’m sending in choccies for the whole section.  Small Man ate all the trumpets by himself.

In my kitchen…

…there were 38 brownie cupcakes, topped with Callebaut milk chocolate ganache.  There are now 23.  Each one is bite-sized, so they don’t last very long around here!

Tell me, what are you making in your kitchen this weekend?

Read Full Post »

cheese shop 017

I’m not sure where this delicious recipe came from, but it was passed to me by the Scary Dragon, Maude’s daughter and chef-in-training.  It’s a great way to use up leftover sourdough starter.  We use ours straight out of the fridge, and it works perfectly well.  The boys love their pancakes with maple syrup, but Pete and I have ours with homemade raspberry jam and cream.

Here’s the batter recipe:

  • 1 cup sourdough starter
  • 1 cup plain (AP) flour
  • 1 egg
  • 1½  cup whole milk
  • ½ teaspoon salt
  • 2 tablespoons butter, melted
  • 1 teaspoon baking soda, sifted
  • 1 tablespoon white sugar

1. In a small bowl, whisk together the flour, salt, sugar and sifted baking soda.

2. Pour the sourdough starter, milk and egg into a large mixing bowl and mix well with a whisk or electric mixer until combined.

3. Gradually scatter in the dry ingredients, mixing constantly to avoid lumps.  Finally, stir in the melted butter.  Allow the batter to rest for at least half an hour before cooking.

cheese shop 011

Read Full Post »

%d bloggers like this: