This morning we are having sourdough pancakes with local fruits, Greek yogurt, and a drizzle of local honey.
This recipe is so quick and easy to make (as long as you have sour starter on hand), that you could make it any day of the week no matter your time restraints.
If you do not have any sour starter, or don’t know anything about sour starter, go to the Wild Yeast site and look at the “how-to” section under the category archives. This site has all the right information for you, and a bunch of mouth-watering recipes as well .
Now, back to the fruit. The raspberries came from my garden, which went crazy with berries this year! There were huge berries, I’m talkin’ an inch-inch and a half large berries hanging everywhere. This particular varietal has two crops a year; one in the late spring/early summer, and another one in late summer right through to the first snow. I don’t know what type it is, unfortunately, since some plants were given to us by some friends before they moved, but it is a good one.
The blueberries came from my friend Annie Louise’s farm. Annie has a beautiful farm, about 30 minutes from here, with an old-fashioned honor system road stand.
The farm practices all organic methods and has absolutely beautiful, picture -perfect produce.
Last weekend, was Farm Tour, a weekend in which a region invites everyone to come and tour the area’s farms. You have to purchase a button…
For a small fee, which goes to the farms, and then your whole car load of friends and family can tour all the farms for the weekend. It is really a fun, educational, and amazing weekend event. It is really awe-inspiring to see how many different farms are in your area, what they offer, and the practices they use to produce. There are always many samples of goat cheese, or lavender , or pesto, or fresh berries to taste, etc. There are tons of animals and baby animals to handle and play with and many farms offer a farm-to-table lunch or wine to drink. It is such a fun weekend, that I encourage all of you to look into the events in your region and go see where your food comes from–you’d be surprised at what is growing in your area!
*and some of the farms will let you swim in the rivers on their property at the end of your nice hot tour!!
Oh right, the recipe. Why didn’t you tell me I was rambling on….
2C sour starter at room temp
2T cane sugar
4T olive oil, or any vegetable oil
1t baking soda
1T warm water
- In a bowl, whisk together the starter, sugar, egg, oil, and salt and set aside.
- Heat up a cast iron skillet or non-stick pan on medium heat
- When you are ready to make the pancakes, mix the baking soda and water together, then add to the pancake batter
- Scoop a ladle full of batter onto the pan, wait about 30-45 seconds till it bubbles up and starts to set on the bottom, then flip and wait another 30-45 seconds
- Keep going till all the batter is gone