The Fantastical Food Fight team are kicking butt with Sourdough Recipes today.......
This month's ingredient was Sourdough. No, we weren't allowed to just use a premade sourdough ingredient in a recipe, for which I was secretly hoping. Nope, we had to use actual sourdough in our recipe.
This presented a problem for me as I have never taken the time or energy to make a sourdough starter. I was going to sit out but then I bit the bullet and leaped in. I had been tempted to make sourdough so many times, especially when reading my friend Karen's posts over at Karen's Kitchen Stories.
So I ordered up a starter kit from King Arthur Flour and took the leap. When it arrived, I read the directions and immediately messaged Karen asking for help. Thankfully, Karen responded immediately and between the two of us I successfully made a sourdough starter. Woohooooo. Now all I have to do is keep it alive LOL. This is done by discarding part of the starter and feeding the remaining starter. The recipe I'm sharing today starts with the discard but first let's see what the others have brought to the ring.......
A small recipe booklet was included with the starter kit. In this booklet was a recipe for pancake/waffle mix made from a sponge that is started with the discard when feeding your ripe sourdough.
You take your discard, mix in some flour, sugar and buttermilk and then cover and let set out on your counter top overnight. This is what you will find in the morning.
In the morning ad your batter ingredients and you end up with this light batter filled with air bubbles.
When my kids were young, their dad's family had a place up north where we would spend a lot of time. Their grandma Lily, had a waffle maker up there and when we would all be up together she would make us waffles that contained bacon. It was very special because we only got these when we were up north. This is a fond food memory that I'm happy to share with you today.
Place your batter onto the waffle maker and sprinkle with desired amount of bacon before closing. Cook according to the manufacturers directions. My waffle maker has a light that signals when the waffle is ready.
Here is another food memory I would like to share with you. The Angel Face spent the night at Amy and Doug's the other day. When she got up in the morning, Amy asked what she would like for breakfast to which Melody replied "Pancakes with Holes". It took them a while and a couple more questions to figure out that she was requesting Waffles.
These waffles turned out amazingly delicious. I have never had sourdough waffles or pancakes before I made these but they are definitely going to be a staple around this house. I can't wait to serve these "pancakes with holes" to my Little Miss next time she's here.
#breakfast, #waffles, #bacon, #sourdough, #Brunch,
Yield: 12 servings
Sourdough Bacon Pancakes
Tender delicious waffles filled with flavorful bacon bits are a great way to start your family's busy summer days.
- 1 c. discard sourdough starter
- 2 c. flour
- 2 T. sugar
- 2 c. buttermilk
- Overnight Sponge
- 2 eggs
- 2 T. butter, melted
- pinch of salt
- 1 t. baking soda
- 1 lb. bacon, diced and cooked crisp
How to cook Sourdough Bacon Pancakes
- Mix together the discard, flour, sugar and buttermilk. Cover and let rest at room temperature overnight.
- Melt the butter in a 2 c. measuring cup, let cool and then add the eggs and beat with a fork.
- Pour into the overnight sponge and mix until combined. Stir in the salt and baking soda. The batter will form air bubbles.
- Pour batter into the bottom of a waffle maker that has been treated with baking spray. Sprinkle with desired amount of bacon. Close and cook per manufacturer's directions.
- Top with butter and pure maple syrup, if desired.
Recipe adapted from King Arthur Flour Leftover batter and bacon keeps refrigerated for up to 5 days.
Sat. Fat (grams)
Property of A Day in the Life on the Farm
Created using The Recipes Generator