Night Before:

• Mix 1 cup of sourdough starter
• 1 1/2 cups water
• 2 1/2 cups flour

Cover and leave out overnight.

Next Day:

• 1 egg
• 2/3 cup milk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil

Whisk into the mixture from the night before. Let it stand for five minute.

Cook in skillet over medium heat for about 1 min per side. Spritz skillet with oil as needed throughout cooking. Makes about 32 pancakes using a 1/4 cup ice cream scoop per pancake.

PHOTO ESSAY

Here’s what the initial sourdough starter mix looked like after sitting out overnight.

Next, I added the remaining ingredients.

Whisked it all together.

It poofed up quite a bit.  Almost to the top of the bowl when at first it was not quite midpoint.

For pancakes mostly the same size, I like to use an ice cream scooper that holds about 1/4 cup.

After about a minute the pancake that is ready to flip in the back has gotten “big bubbles.”

Can also tell by the edges going “dry.”

Nice golden color once flipped.

This particular recipe makes 32 pancakes if you use the 1/4 cup measure to scoop out the batter.  (Actually 33 but everyone knows the first pancake always comes out goofy so it doesn’t really count.)

I’ll probably halve it when I make it again. It’s a lot of pancake! While I can freeze some, reheated pancakes are never as good as right off the skillet.

Plus the delicate crispness on the edges and light sourdough flavor is too good to not have freshly made. These were really yummy!

She’s experimenting with new art supplies — tortillons, charcoal pencils, water color pencils…

I’m experimenting with new recipes and shutting down my garden before I have landscapers come in to regrade and put in mulched paths.

ZUCCHINNI BAKE

We did this recipe together for a quiche-like bake because I was trying to use up some organic zucchinni and organic yellow crookneck  squash. I think it is her first non-dessert recipe she executed with supervision. I found it at allrecipes.com and just use halfsies instead of all zucchinni.

Julia grated the squashes since she can’t use a sharp knife yet.  We skipped the onion because she insisted that it would make us cry. (She’s going through this anti-onion period.)

INGREDIENTS

• 1 cup biscuit baking mix
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1/4 cup grated onion
• 4 eggs
• 1/3 cup vegetable oil
• 2 zucchini, thinly sliced (Or grated!)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking pan.
   
2. In a large bowl, combine baking mix, cheese, garlic powder, seasoning salt, oregano, salt, pepper and parsley. Stir in onion, eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.
   
3. Bake in preheated oven for 25 to 30, until a toothpick inserted into center of the loaf comes out clean.

PHOTOS

Here’s Julia cooking standing on a stool.  I was also making 5 entrees and sides for a mom with a new baby so we were having a good time wrecking the kitchen!

This is what the batter looked like.  We liked it so much grated, I don’t think I’ll get around to trying this with sliced squashes.

Julia pouring the batter into the 8×8 glass dish.

It took a long meditative period to get the batter smoothed just so…

Fresh out of the oven after baking 30 min at 350 deg.

• 1 8 oz tub of Tofutti Better Than Cream Cheese
• 1 clove garlic, minced
• 1/2 tsp dried cilantro
• 1/2 tsp dried thyme
• 1/2 tsp dried chives
• 1/2 tsp dried basil

Mix everything together well. Spread on bread and top with onion and tomato or your desired fixin’s. I happen to like it on “Everything” bagels.

The waffles were deliciously light and airy although had a tendency to split when I opened the waffle iron. I hear this happens in eggless recipes.  I liked the cornmeal giving it a bit of a gritty texture and the lemon was a good mix. It all went well with the blueberries and I think this would be a good one for entertaining at a brunch.