Saturday, 25 2010

kitchy weekends: sourdough pancakes

contributed by guest food blogger Ayu

I’m 22 years old and I’m starting my Sourdough Starter! Hoorah for that! So basically, sourdough starter is a wild yeast, its sour and has a weird, but nice smells once you’re using it in a baked goods. I started mine five days ago and sure I will keep feeding it forever and passing it to my future daughter when I die. Okay, too much future talking. After 5 days of starting and the sourdough has finally ready. Its all bubbly and frothy with strong fermented smell, just like alcohol. I used the first ¼ cup for sourdough pancake. Remember, that sourdough pancake is not your usual light and fluffy pancake. Sourdough pancakes are dense and chewy and that tangy taste from the sourdough is very addictive.

I paired the pancake with caramel Irish cream sauce, because  I’m in the mood for caramel sauce. But the pancake is just wonderful by itself, okay, well, maybe a tablespoon of butter on top and a drizzle of maple syrup would be wonderful also.

SOURDOUGH PANCAKES
(This is my recipe source for sourdough starter, its very basic but worked just with me.)

makes about one dozen pancakes

1 cup all-purpose flour
1/4 cup sourdough starter, at room temperature
1 cups warm buttermilk
1eggs
1/8 cup milk
1/8 cup vegetable oil
2 tablespoons brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

1. In a large bowl, combine all purpose flour, starter, and buttermilk. Mix well. Cover and let stand at room temperature for about 60 minutes.

2. Beat together eggs, milk, brown sugar, and oil. Add to flour mixture and stir until blended. Combine baking soda and salt. Stir into batter, then let stand for 5 minutes.

3. For pancakes, drop batter by 1/4 cup onto a moderately hot greased griddle. Cook until tops are bubbly and appear browned. Flip and cook through.

CARAMEL IRISH CREAM SAUCE

1/2 cup granulated sugar

1/8 cup water

1/2 cup heavy cream

1 1/2 tablespoons salted butter

one or two splashes of irish cream liqueur

1. Heat sugar on moderately high heat in a heavy-bottomed saucepan. As the sugar begins to melt swirl the pan a bit. as soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. then add the irish cream liqueur.
2. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.