For our anniversary, Ethan and I did some house sitting for his parents and went to dinner by Snoqualmie Falls. It was nice to get away, to do nothing, and have lots of space to move around in quietly. Living in the city feels like you're going nonstop. There's always a friend to hang out with, another event to go to, a different experience to .. you know experience. You can't miss out on anything. And as much as I love that, and so does Ethan, we're getting old. Ha! We like our quiet time, we like our lazy time.
On Sunday morning, we took over Ethan's mom's kitchen with vigor and determination! It had been a while since either of us had the energy to make something special. Our small little basement gets dirty quickly. It makes it hard for us to want to do anything sometimes, especially when we feel busy. So for breakfast we made sourdough blueberry pancakes.
To make these, you'll need a sourdough starter. I had no idea that you can use the same bacteria strand over and over again, as long as you feed it each time you take away from it. Here is how you can create your own.
Luckily, Ethan's parents have had the same one for YEARS!. He told me that it came from a starter that is over 80 years old. I mean, wow. Who knew?! Food in general just got way cooler for me. It makes me sort of like science...at least for a second.
These pancakes don't need a lot. You put a little maple syrup and maybe some cinnamon on top and you are good to go! They are sweet and tangy, hearty and delicious! And if you can see... those are some of the fresh blueberries we picked earlier this month at the UPick farm. You can never go wrong with fresh blueberries!
So let's get down to business, here's what you do:
|Can you read Ethan's handwriting, I sort of can....|
- 1 cup flour
- 1 cup sourdough starter
- 1 egg
- 1 tablespoon sugar
- A dash of salt
- 1-2 tablespoons vegetable oil (really any oil would work...)
- 1/2 teaspoon baking soda
- 1 teaspoon water
- 1 pint blueberries
- Combine the flour and sourdough start, let it rest over night (it needs to combine and rise, and all that good science stuff...)
- The next morning, combine the flour & sourdough mixture with the egg and sugar
- In a medium bowl combine the salt, baking soda, water, and oil
- Combine both bowls and stir for 30 seconds (you may need to adjust the water amount depending on how thick the batter is)
- Heat a skillet on medium
- Using a 1/4 cup measurement, spoon out the batter and sprinkle on the blueberries
- Cover the blueberries with extra batter before flipping
- You will know the pancakes are ready to flip when tiny bubbles start sprouting up all over
- After you've flipped it, let it cook for 2 minutes. Check to see if the pancake is golden brown. If it is, put it on your plate!
- Top with maple syrup and a dash of cinnamon, grab your fork, and eat quickly...or slowly....whatever you want
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P.S. Did you make any of these recipes? Did you make this one? I want to know! Take a picture and tag me on instagram