Saturday, March 21, 2015

Sourdough Waffles or Pancakes

Sourdough Waffles or Pancakes

Makes 1 dozen 8” waffles or 2 dozen 4” pancakes

The night before:

1 cup sourdough starter, directly from the fridge, stirred but unfed
2 cups Unbleached Flour (I use bread flour as that is what we keep around
2 tablespoons sugar (or sugar substitute, honey, etc)
2 cups non-dairy milk substitute with 2T vinegar or lemon juice (or buttermilk for dairy)

Mix all of this in a glass or non-metallic bowl and let stand overnight

Before you put your starter back in the fridge, remember to feed it the total amount of what you just removed – for this recipe that would be ½ cup water and ½ cup flour

In the morning:

In a big bowl add:
All of the overnight sponge
2 large eggs (checked and beaten lightly with a fork)
1/4 cup vegetable oil (or melted butter for dairy waffles or pancakes)
3/4 teaspoon salt
1 teaspoon baking soda
Fruit like blueberries, chopped strawberries, bananas, chopped peaches, etc (optional)
Heat your waffle iron or pancake griddle to medium high.
Stir above ingredients together.  Do not over mix the batter.  The batter will begin to foam or bubble.  This is because the acid in the starter sponge from the night before will react with the baking soda (a base).
GENTLY fold in the optional fruit.

When you can put a few droplets of water on either cooking surface and the water skittles about, you know the temperature is correct.  Follow manufacturer’s instructions if you are making waffles (the light turns on if they are done, am I correct?)

If you are making PANCAKES, pour some batter into a cup with a spout (we make parve pancakes)  I use a 2 cup glass Pyrex measuring cup.  This helps so the batter goes on the pan and not on the stove.

If you are making PANCAKES, watch the tops.  You will see the batter on the top begin to lose it’s wet shine and when bubbles begin forming and rising and breaking on the top, it is time to turn

them over.  Use a spatula and flip them one at a time.  I make 4” pancakes as they are easier to flip.

Cook on the other side until the bottoms are done.

Serve with copious amounts of fruit syrup, maple syrup or honey.


K (P) or dairy if you use dairy milk and butter

This recipe can be halved if you don't need as much for your family.  Also, cooled waffles or pancakes can be individually wrapped, frozen and then popped in the toaster for a quick meal.

Thursday, February 26, 2015

Vegetable Tian - delicious way to use summer squash

My little granddaughter loves making the pattern of green, yellow, white and red and reciting the colours in Yiddish.

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
Treif salt and pepper to taste
1 cup shredded Italian cheese

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

K (D)