Strawberry Dutch Baby: Spring German Pancakes – 31 Daily
Reply
Tag Archives: breakfast
Sourdough Buttermilk Pancakes
This is an excellent use for discarded sourdough starter. This recipe yields a fluffy and spongy pancake with balanced complexity and firm chew.
The starter should be unfed.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough starter
- 1½ cups buttermilk
- 1 large egg, beaten
- 2 tablespoons melted butter
- ½ cup milk, reserved
Directions
Preheat a griddle to 350°F.
Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.
Combine unfed starter, buttermilk and beaten egg until smooth. Pour over dry ingredients and add melted butter. Fold together until just combined. Add up to ½ cup milk to thin the batter, if necessary.
Ladle ⅓ to ½ cup portions onto the griddle. Batter will form bubbles. Turn over when bubbles have slowed, and cook 1-2 more minutes. May need to turn an additional time if the batter has not cooked through, or the pancake is squishy when probed.
Cracked Hominy Corn Porridge
Not as smooth as traditional corn grits made from polenta or coarse ground corn meal. This recipe uses cracked hominy corn which needs to be soaked overnight, or simmered.for several hours in a slow cooker or pressure cooker.
Prep time: 8 hours
Cooking time: 1 hour
Ingredients
- 1 part cracked hominy corn
- 2 parts water (or broth)
- 2 parts milk or half & half
- Pinch of salt
- 1 tbsp butter per cup of hominy
Directions
Combine 1 part cracked corn with 6 parts water and a pinch of salt in a medium bowl, and allow to soak 8 hours or overnight.
Drain and rinse soaked corn. Combine with 2 parts water and 2 parts whole milk. Milk may be substituted entirely or in part with half & half for a creamier product. Add a pinch of salt. Raise to a boil, then lower heat and simmer for 1 hour until corn is soft. Remove from heat and stir in butter.
Serve immediately with honey or syrup, or transfer to a mold and chill.
Adapted from Cooking Methods for Cracked Hominy Corn (Maíz Trillado)
Belgian waffles
The buttermilk in this recipe helps give the waffle a fluffy structure, while the butter helps to crisp the crust for a crunchy-chewy texture. It’s important not to over work the batter while combining the wet and dry ingredients, which would develop glutens and make the waffle more dense and rubbery.
Ingredients
- 1½ cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp baking soda
- 3 large eggs, beaten
- 1½ cups buttermilk
- 1 tsp vanilla extract
- 8 tbsp unsalted butter, melted
Instructions
Preheat a waffle iron over medium-high heat until oil just smokes.
Whisk together dry ingredients in a medium bowl, and set aside.
Combine eggs, buttermilk and vanilla in a smaller bowl. Melt butter in a small saucepan over low heat, or in the microwave using low power, taking care not to overheat. The milk solids should not separate.
Pour wet ingredients and melted butter over the dry ingredients, and fold until just combined with small lumps remaining.
Ladle or pour batter onto waffle iron and even out with a silicone spatula before closing. Cook waffles until golden brown and crispy, about 5 minutes.
British-Style Beans on Toast Recipe | Serious Eats
This is perfect as written. I make a batch to freeze in parts, and thaw for a week of breakfasts.