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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cast-Iron Sourdough Pancakes
Categories: Breads, Fruits
Yield: 4 servings
1 c Sourdough starter
2 c A-P flour
2 c Whole milk
3 lg Eggs
1 ts Baking soda
1 ts Salt
1 tb Sugar
1 tb Butter; more to serve
4 Peeled, sliced pears *
Maple syrup; to serve
* you could also use sliced apples, peaches or
strawberries, or whole blueberries.
Mix sourdough starter with flour and milk, then let it
sit out at room temperature, covered with a cloth,
overnight and up to 24 hours. Stir well, and transfer a
scant cup of this mixture into a plastic container with
lid or glass jar to store in the fridge, for another
batch of pancakes.
Whisk the eggs, baking soda, salt and sugar into the
rest of the fermented flour and milk. The batter will
loosen and take on the thick, airy liquid texture of a
milkshake. If the batter seems a little too stiff, add a
splash of milk.
Set the oven @ 450oF/232oC, with a cast-iron skillet
inside the oven. (You can use a 4" pan for individual
pancakes or an 8" pan for a larger pancake, which can be
cut to share.) When the pan is hot, remove it, and swirl
in 1 tablespoon butter until melted, then add a thin
layer of fruit, so that you can still see some parts of
the bottom of the pan. If using firm fruits like apples
or pears, place the pan on medium heat on the stovetop,
and let the fruit sizzle for a minute or two until it
has softened on its edges, then add batter. If using
softer fruits or berries, add the batter right away. Add
enough batter to totally cover the fruit and make a
substantial pancake about a half-inch in thickness.
Return pan to oven for 15 minutes, or until the top of
the pancake is evenly browned and the edges are crisp.
Flip pancake onto a plate fruit-side up, and serve hot
with another knob of butter on top and a generous glug
of maple syrup. Repeat with remaining batter.
Recipe from: Jean Adamson and Angela Johnson Sherry
Adapted by: Tejal Rao
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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