Sourdough Sharing - Sourdough Gingerbread Waffles

This month's sourdough challenge was pancakes and waffles.  I had recently been given an almost new waffle iron from my sister who didn't want it and decided to try this recipe for Gingerbread Waffles from my Sourdough Cookery Cookbook by Rita Davenport.

Ingredients
1/2 c molasses
6 Tbsp cooking oil
1/2 c sourdough
1 c milk
2 eggs, slightly beaten
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ginger
1/2 tsp cinnamon
4 Tbsp sugar

Mix molasses, oil, sourdough, milk and eggs.  Combine dry ingredients and mix into the first mixture.

Heat waffle iron.

Pour amount batter onto waffle iron suggested by manufacturer (different amounts for different sizes irons).

Cook for 5 to 6 minutes or until done.

Remove to rack.  Cut if necessary.

Top with butter and serve.

The recipe suggests eating them with applesauce and bacon or whipped cream and bananas.  I served them with mulled applesauce.  Very yummy!

 

The recipe said it makes 6 small waffles so I doubled it.  I will definitely make these again.  Enjoy!

 

 

Check out other pancake and waffle recipes shared below.

 

 



Sourdough Sharing - Crepes

This month's sourdough challenge was crepes.  The recipe was so easy-peasy and tasty.  My challenge came when it was time to make the crepes as I don't own a correct size frying pan.

Ingredients
1 c sourdough
2 eggs
2 Tbsp melted butter
1/4 tsp salt
1/4 to 1/2 c milk

Beat all ingredients together, adding enough milk to have a thin batter.  Heat the frying pan, add some butter and pour in 1/4 c of batter. 

 

Now comes the tricky part.  You are to use a pan between 8" and 10" in diameter.  I only have cast irons frying pans - one 6" and the other 12".  I used the 12" because the 6" was too small but found it too heavy to swirl the pan around so I ended up with flower shapes instead of nice round, thin crepes.

 

You are to cook the crepe for a minute or two, then flip and cook about 30 seconds or so on the other side.  Remove crepe to plate and continue making until finished the batter.  This makes about 8 to 10 crepes.

I then tried to pour the batter round but ended up with a thick crepe (or thin pancake).

I found this recipe and thought I sounded yummy and easy.  Spread Nutella on crepe and add a banana.  I cut the banana lengthwise so each crepe was rolled around 1/2 banana.

I also spread some with peanut butter and rolled them around the banana as well.  Both were very tasty and would be enjoyed by kids and adults alike.

I found the crepe very tasty and made them a second time as pancakes without trying to swirl my heavy pan.  They were very tasty with butter and syrup. 

 

I will try the crepes again when I have the right size pan.  They were tasty and easy to whip up with so few ingredients.

 

You can make your crepes into sweet dessert crepes or savory crepes as a main course depending on your filling.

 

Check out the links below for more delicious crepe ideas.  Enjoy!  ;)

 

 



 

Baked Eggs With Potato, Bacon & Tomato

The original recipe was from Sobey's and it sounded interesting.  I made a few changes since I was using my own produce.

Ingredients
5 strips thick bacon, cut into 1" pieces
2 potatoes, baked
1 tsp paprika
1/2 to 1 cup chopped onion
1/2 quart of canned tomatoes
sprinkle of cayenne pepper
4 eggs
salt and pepper to taste

Fry bacon slightly until some of the fat is released.

 



Cut up the potatoes into bite sized pieces.  I made baked potatoes the night before and just cooked a couple extra.  If you don't have any on hand, you can quickly partially bake a couple in the microwave.

Add the potatoes to the bacon and sprinkle on the paprika.  Cook until bacon is crisp and potatoes are browning.  Remove from pan and drain on paper towels.

Drain some of the bacon grease if it is too much.  My bacon wasn't too fatty so I didn't need to.  Fry onions in pan until translucent.

Add tomatoes and cayenne pepper and cook until most of the liquid is gone.

Put potatoes and bacon in a casserole dish.  Add tomato mixture.

Mix well. 

Make 4 hollows and break an egg in each.  Salt and pepper to taste.

Bake at 375°F for 22 to 25 minutes.  Enjoy!

It was very tasty and we could see ways to make it even more so.  Next time, I would either fry some mushrooms with the onions, or add some peppers and salsa.  You could also add some cheddar cheese chunks to the mixture or sprinkle on cheese during the last few minutes of cooking.  :)

David's Pancakes

When my sons were young, they were Cub Scouts.  On many of their camping trips, they were lucky to have David go along as a cook.  David had a boy in the pack and helped out by getting meals ready when the cubs were busy hiking, doing crafts, etc.  He made wonderful pancakes and shared the recipe with us.

These pancakes are thin - almost crepe-like.  We used his recipe at home often but cut it down in size.  My boys loved the pancakes and would eat them cold with peanut butter.

We often made a big batch and froze the extras so my boys could zap them in the microwave on school days when they watched pancakes instead of cereal or toast.

Here is David's recipe if you are cooking for a crowd and my cut down recipe follows.

Ingredients

15 eggs
12 1/2 c flour
4 c sugar
4 tsp salt
2 c oil
20 Tbsp baking powder
5 liters milk

for a smaller batch - about 1 1/2 dozen 7" pancakes
2 eggs
2 1/2 c flour
1/2 c sugar
1/2 tsp salt
1/3 c oil
3 Tbsp baking powder
1 liter milk


Mix up the batter and let rest for a few minutes.  It also can be made ahead and used later.

Ladle or pour batter into a pre-heated greased fry pan.  I used a 1/3 cup ladle and made one in the pan but you can make smaller ones if you want.  When bubbles form on the one side, turn pancake.

 

 Cook second side until done.

 

 

Stack pancakes on a plate and keep warm until all are cooked. 

 

 

Eat with butter and syrup or jam.  Enjoy!

The pancakes freeze very well.  I put enough for a serving between wax paper and stack in an ice cream pail to freeze or in freezer bags.  If you use freezer bags, make sure the pancakes are frozen solid before setting anything on top of them.  This way you can take out a serving whenever you want to heat them up. 

 

 

 



Potato Frittata

I am not fond of quiche because I find it too rich with the eggs, the filling and crust.  I decided to try a frittata which seemed to me to be a crustless quiche.  I combined the two recipes below and made some of my own changes.

http://www.cheapcooking.com/Recipes/eggs/frittata.html   http://allrecipes.com/recipe/potato-and-cheese-frittata/

Ingredients
2 Tbsp oil
1 - 2 potatoes, peeled and thinly sliced
1/2 onion, chopped
4 eggs
1/2 c grated cheddar cheese
1/4 c grated Parmesan cheese
paprika
chili powder
salt
pepper


Heat oven to 400°F.

If potatoes are large, half or quarter them and then sliced them into thin slices.  Chop onion.

Brown potatoes and onions in oil.  I used a cast iron pan so I could use it in the oven.

Turn occasionally until potatoes are nicely browned.

Beat eggs with salt, pepper and spices.  I used a pinch of chili powder and some paprika.

Add eggs to pan with potatoes and onions.

Place pan in oven and cook for about 10 minutes or until eggs are firm.

Sprinkle on cheese (I used both cheddar and Parmesan) and return to oven for about 5 minutes or until cheese is melted.

Remove from oven.

Cut into quarters and serve.  It was very tasty.  We tried it with salsa, ketchup and also sour cream.  All three condiments work well with the frittata.

I would make it again and try other additions to the potato and onion.  Bacon chopped and fried would a nice addition as would mushrooms or peppers.  It would also work at lunch with a salad or a side of refried beans.  Experiment and enjoy!  ;)