Subj : Sourdough September - 3
To   : All
From : Dave Drum
Date : Mon Sep 09 2024 04:56 pm

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

 Uncle Dirty Dave's Archives

MMMMM

... "Life is a zoo in a jungle." -- Peter De Vries
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)