SOURDOUGH APPLE CRUMBLE CAKE
I like this recipe as it is a good one to use up discarded sourdough starter. It is moist, tasty, quick and easy to make. It can be varied depending on what fresh or dried fruit you have at hand, it is also nice with pecans added to the cake mix, even different spices....just a very versatile recipe. It also stores very well in the fridge up to a week.
Provided by K1968
Categories Dessert
Time 50m
Yield 8-10 Slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat oven to 375 F/180°C
- Grease 9x9 pan.
- CAKE. Sift flour, baking soda, salt and spice into a bowl, make a well in the centre add sourdough starter,vegetable oil,egg and honey. Mix till all ingredients are well combined. Dice the apples and fold through the cake batter. (I have used tinned apples successfully in this recipe). Pour into prepared pan.
- TOPPING. Soften the butter slightly in the microwave, roughly chop the pecans. Mix all topping ingredients in a bowl till they form a crumb. Sprinkle evenly over the cake batter.
SOURDOUGH PANCAKES
Steps:
- In a large mixing bowl, beat eggs.
- In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
- Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
- In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
- When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
SOURDOUGH PANCAKES
I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears, you name it...I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!
Provided by Alex Guarnaschelli
Categories main-dish
Time 12h40m
Yield 6 to 8 large pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes.
- In a large bowl, combine the flour and sugar. Set aside.
- In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.
- Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance. Cover and refrigerate until the next morning.
- Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt.
- Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch.
SOURDOUGH CREPES
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings. Be patient when you start to cook them, since just like pancakes, the first crepe is never the best. If the initial ones are too pale (or burnt!), simply adjust the heat and keep going until you reach a sweet spot!
Provided by Kat Boytsova
Categories Sourdough Egg Milk/Cream Butter Breakfast Brunch
Yield 12 crepes
Number Of Ingredients 10
Steps:
- Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
- Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps-a few small lumps are fine, but try to get batter as smooth as possible.
- Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn't need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
- Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
- Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.
QUICK SOURDOUGH: KEEP YOUR FRIENDS CAKE
German Friendship Cake - made with leftover sourdough starter and lots of chewy fruits and nuts.
Provided by Renee Pottle
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients except the brown sugar and ¼ cup walnuts. Stir to combine. The combination of baking soda and sourdough starter will cause the dough to bubble up.
- Grease a 10-12 cup Bundt pan.Sprinkle the bottom with the brown sugar and ¼ cup walnuts.
- Spoon the batter into the pan and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven. Cool on a rack for10 minutes; then turn out of the pan and cool completely before slicing.
SOURDOUGH APPLESAUCE CAKE
This is the perfect cake for anyone watching what they eat especial diabetics. The applesauce nearly eliminated the sugar in this cake and it is so moist and delicious.-Gloria Secor, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- For cake, cream together shortening and sugar; beat in eggs. Stir in the starter, applesauce, cloves, cinnamon and allspice. Set aside. In a small bowl, blend salt, baking soda and sugar. Sprinkle over batter; stir in gently. Add flour; stir until smooth. Add nuts and raisins; stir well. Pour into two greased-and-floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, combine butter, sugar and egg yolk. Add flavoring; set aside. Beat cream with 1 teaspoon sugar; fold into icing. Frost cake.
Nutrition Facts : Calories 633 calories, Fat 31g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 625mg sodium, Carbohydrate 86g carbohydrate (65g sugars, Fiber 2g fiber), Protein 6g protein.
SOURDOUGH APPLESAUCE CAKE
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place.
- Cream together the sugars and butter.
- Add the beaten egg and mix well.
- Add spices.
- You may also add a half cup of raisins or chopped nuts, or a mixture of the two.
- Beat by hand until well mixed and no lumps reamian.
- Bake at 350 degrees F for half to three quarters of an hour.
- Test for doneness with a knife when half an hour is up.
- Allow to cool until cold before cutting and serving.
Nutrition Facts : Calories 602, Fat 24.9, SaturatedFat 15.2, Cholesterol 108.2, Sodium 1186.1, Carbohydrate 91.5, Fiber 2.2, Sugar 53.7, Protein 6.5
SOURDOUGH PANCAKES
Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter.
Provided by AUNTPT
Categories Breakfast and Brunch Pancake Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sourdough starter, egg, water, and oil.
- In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
- Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 23.1 g, Cholesterol 48.8 mg, Fat 3.9 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 832.7 mg, Sugar 11 g
SOURDOUGH APPLE PANCAKES
These sourdough pancakes are adapted from the Fanny Farmer pancake recipe that I've used since I was a girl. Still perfecting it!
Provided by Sarah
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and milk together until milk is absorbed and flour is moist. Let sit for 20 minutes to allow gluten in the flour to develop.
- Add sourdough starter, sugar, butter, baking powder, cinnamon, and salt to the flour mixture; stir well. Stir in apple slices.
- Heat a lightly greased griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until center is bubbling, about 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 324 calories, Carbohydrate 56.3 g, Cholesterol 19.3 mg, Fat 7.4 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 4.3 g, Sodium 1022.2 mg, Sugar 13.5 g
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