A perfect fruit combination for our Memorial Day breakfast (shown above) juicy red bing cherries, sweet blueberries and fresh pineapple chunks.
I'm happy to have found this pancake recipe. It makes use of the extra sourdough starter that's usually just thrown out and wasted. When I'm not making bread with it, I turn to this recipe to make a batch of pancakes instead.
1 large egg, beaten
1 cup sourdough starter (fed or unfed straight from the refrigerator)
1 tablespoon oil
1 tablespoon honey (or sugar)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Combine the dry ingredients (baking powder, salt and baking soda). Set aside. In a mixing bowl or big liquid measuring cup, combine and mix well the starter, egg, oil and honey. Add the dry ingredients and blend well. Let the pancake batter stand for a few minutes. It will become bubbly as it reacts to the baking soda. Pour about 1/4 cup batter on a hot griddle. Makes about 8-10 pancakes.
Enjoy the long Memorial Day weekend!