Sourdough Discard Pancakes#BreadBakers

Our breakfast is a most important meal of the day, where we, have a scrumptious and delicious one. There are many choices for breakfast like pancakes, idli, dosa, upma, poha, crepes, chillas etc. But this is my new found liking , a fluffy sourdough pancake made with sourdough discard, a another way to use the discard and make something deliciously good for breakfast. 

These pancakes are so easy to make you preferment the dough and keep it aside in your kitchen counter, next day morning add rest of the ingredients and your ready to make breakfast.
The pre-ferment, means, the pancakes will get a lot of developed taste.

Makes 10 Pancakes
Ingredients
For The Pre-ferment
250 Grams All Purpose Flour
30 Grams Sugar
250 Grams Sourdough Starter Discard -** My Notes
500 Ml Buttermilk

For The Batter - To Be Added In the Morning
2 Eggs
50 Grams Unsalted Butter - melted - I used salted
¾ Teaspoon Sea Salt - ** My Notes
1 Teaspoon Level Baking Soda - ** My Notes

Method 
For The Pre-ferment

The night before mix in all the given ingredients and cling wrap the bowl. Leave covered at room temperature overnight.

For The Batter - To Be Added In the Morning

In a medium mixing bowl add eggs , melted butter, mix until combined. Tip in the pre-ferment, mix in the baking soda, salt and mix it well. The batter should bubble up.

To Make The Pancakes

Heat a small or medium pan on medium flame.
Melt about a teaspoon of butter and distribute evenly on the pan. Pour a ladle full of batter on the pan ( Do not spread) and let it cook until the top is full of holes and it's slightly cooked. 

Flip the pancake and let it cook until the other side is golden brown. Continue until all of the batter has been turned into pancakes.

Place the pancake on a serving plate, place a small cube of butter on top. 

Do this every time you place a pancake over each other.

They are all ready and looking deliciously good!!

Enjoy these pancakes with some fresh fruit or with maple syrup!

These are light, fluffy, deliciously well-fermented and enriched flavor pancakes, you will love them!!

My Notes

** I have used salted butter hence reduced the salt to ½ teaspoon.
** The sourdough discard was semi active, hence the batter was double and bubbly in the morning, so I, used only ¾ teaspoon level baking soda.
If you don’t have buttermilk you can use regular or plant based milk and mix it with 2 tablespoons of white vinegar. Leave on the counter for 5 to 10 minutes after mixing and you have a buttermilk.
If you want to make the pancakes vegan you can use either vegetable oil or a plant-based butter and omit the eggs.

Labels: Breakfast, Dessert, American, Pancake, Sourdough, Sourdough Discard, Healthy, Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen

                                           

And don’t forget to check out all the amazing Breakfast Breads baked by our talented bakers ~ Bread Baker's Event for June 2021 . 

• Breakfast Garbage Bread Making Miracles
• Danish Crisps A Messy Kitchen
• English Muffins Culinary Adventures with Camilla
• Flax Meal Breakfast Bread Ambrosia
Fresh Cherry Chocolate Sourdough Bread Zesty South Indian Kitchen
• Multigrain Blueberry Bread What Smells So Good?
• Montreal-Style Bagels Karen's Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls Food Lust People Love
• Spicy Masala Veggie Paratha Magical Ingredients
• Sourdough Angel BiscuitsPalatable Pastime
• Sourdough Crepes A Day in the Life on the Farm
• Sourdough Discard Pancakes Sneha’s Recipe

Avocado Bundt Cake With Strawberry Glaze#BundtBakers

Avocado in cakes might sound a little strange but this was a wonderful cake! Avocado does not interfere with the cake flavors, it actually adds a subtle flavor.

Strawberry Glaze is so easy frosting and it’s paired perfect for this bundt. This Avocado Bundt Cake is soft, moist and so delicious!

For December's Bundt Bakers, our Host Rebekah Rose Hills  of Making Miracles asked us to bake up a cake that utilizes the colors red and green. 

Cup Measurement - 250 ML Cup
Ingredients 
1½ Cups All Purpose flour
1½ Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt
¾ Cup Caster Sugar
2 Large Eggs
1 Ripe Avocado  -  used Hass 
¾ Cup Vegetable oil
¾ Cup Milk
For the Strawberry Glaze
2 - 3 Tablespoons Strawberries Crush
1 Teaspoon Lemon juice
1 Cup Icing Sugar

Method
Preheat the oven to 180°C..

Sift the flour, baking powder, baking soda and salt together and set aside.

Mash the avocado very well in a small blender jar along with 1/3 cup milk. Set this aside.
Beat the sugar and eggs, until light and fluffy. Continue to beat on lower speed pouring a little oil at a time till all the oil is well combined. Now add the avocado mash.
Alternating, beat in dry ingredients and the remaining milk on low speed. Starting and ending with dry ingredients.

Pour the batter into the greased bundt pan.

Bake for 40 - 45 minutes. Do a toothpick test to make sure it comes out clean.

Cool completely before frosting.

Combine the ingredients for the glaze in a bowl. Mix until well combined and it's pouring consistency.  

Pour this over the cooled cake.

 Slice & Enjoy!!

Labels :American,  Avocado, Bundts,  Bundt Bakers, Dessert, Strawberry

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

December 2020 - Bundt Bakers -Red & Green  Bundts and our host is
Rebekah Rose Hills  

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Red Velvet Cream Cheese Bund by Palatable Pastime
• Sour Cream Vanilla Bundt by Food Lust People Love

Peanut Butter Cake With Cream Cheese Peanut Butter Frosting#BundtBakers

This was so delicious and moist! Made this as a dessert cake for a get together. I just got one piece, it was gone, they couldn't stop eating it, incredible. This peanut butter cake with peanut butter frosting is the perfect cake to make when you just want something different. Moist, super soft and packed with the perfect amount of peanut butter flavor.
Cup Measurement = 250ML
Ingredients
113 Grams Salted Butter
1/2 Cup Creamy Peanut butter
1 Cup Coffee
1 Cup Caster Sugar
1 Cup Packed Light Brown Sugar
3 Large Eggs
1 Teaspoon Vanilla essence
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Cup Buttermilk 
For the Frosting
1/4 Cup Creamy Peanut Butter
1 Cup Icing Sugar
3 Cubes Cream Cheese
1 - 2 Tablespoons Milk or as required

Method
Preheat over to 180°C.
Sieve the flour and baking soda, keep aside.
In a cup of hot water mix in a teaspoon instant coffee, mix it well and keep it aside to cool.

Generously grease and flour a bundt pan. Set aside.

In a large bowl beat the butter, peanut butter and vanilla essence

until creamy.

Now add the coffee

Beat again till incorporated well.

Beat in both the sugars

Add eggs one at time till all are incorporated

Add sieved flour at little at a time, alternating with the buttermilk.

Mix just until flour and buttermilk is well combined. Do not over mix. This batter is liquidy.

Pour batter into prepared bundt pan. Bake at for 45-50 minutes or until a tooth pick inserted comes out clean.
Let cool in pan for about 5-10 minutes.

Remove cake from pan and let cool completely on wire rack

Make the frosting by beating it together until all frosting ingredients are mixed  to make a drizzle consistency. Drizzle this on the cake with a fork. Enjoy!!

I enjoyed my share with coffee, this cake is so comforting.
Labels: American, Breakfast, Dessert, Peanut Butter, Bundt, Bundt Bakers, Buttermilk, Coffee

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

November 2020 - Bundt Bakers - Nut Butter Bundts and our host is Wendy of  https://adayinthelifeonthefarm.blogspot.com/ Check out all the other  Bundts my fellow Bundt Bakers are sharing today! 

• Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations
• Chocolate Peanut Butter Bundt Cake from Patyco Candybar
• Easy Frosted Peanut Butter Bundt Cake from Making Miracles
• Mini Peanut Butter Bundts from Passion Kneaded
• PB & J Mini Bundt Cake from Culinary Adventures with Camilla
• Peanut Butter Cake With Cream Cheese Peanut Butter Frosting from Sneha's Recipe
• Peanut Butter Cream Cheese Pound Cake from Palatable Pastime
• Peanut Butter, Nutella and Banana Bundt from A Day in the Life on the Farm
• Walnut Butter Bundt Cake from Food Lust People Love

Single Serving Baked Peach Crisp#BakingBloggers

This single serving Peach Crisp is made with a fresh peach and topped with a buttery crumb topping. This recipe can be used with any stone fruit like nectarines, plums, cherries, apricots or mangoes. It’s an easy to make dessert which can be ready in minutes.
Ingredients
For The Filling
1 Large Peach -  diced
1 Tablespoon Packed Brown Sugar
1 Teaspoon All Purpose Flour
1/8 Teaspoon Ginger powder
For The Topping  
3 Tablespoons All Purpose Flour
3 Tablespoon Oats
1 Tablespoon  Packed Brown Sugar
2 Tablespoons Butter  -  melted 

Method 
Preheat  the oven to 180°C degrees
For The Filling 

Mix together the diced peaches, brown sugar, flour, and ginger in a small bowl. 

Transfer peaches to a ramekin. For The Topping  

In another small bowl, mix together the flour, oats, brown sugar and melted butter.  Spread the topping over the peaches evenly. 

Bake in the oven for 30-35 minutes or until topping is golden.

Enjoy this delightful peach crisp with a scoop of ice cream. I am sure you’ll want to make over and over again. 

Lables : Baked, Baking Bloggers, Peach, Oats, Dessert, Ice Cream, Single Serving, Sweets & Desserts, Eggless, Ginger powder  
Baking Bloggers - July 2020: Peaches

• Uruguayan Peach Chaja Cake from Pandemonium Noshery
• Peach BBQ Chicken Legs from Making Miracles
• Mini Peach Cobblers from Karen's Kitchen Stories
• Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla
• Single Serving Baked Peach Crisp from Sneha's Recipe
• Shortbread Peach Jam Squares from Food Lust People Love
• Peach Clafoutis from Cookaholic Wife
• Fresh Peach Shortcake from Palatable Pastime
• Gluten Free Peach Crisp from Cook with Renu
• Peach Glazed Chicken Wings from A Day in the Life on the Farm

Leftover Chocolate Cake Shake

When you live in a two-person household, you always end with leftovers. Had this Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An  American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  Made this for my hubby, since he is  working from home since the lock down, wants a juice, smoothie or  any drink that will keep him cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream..makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake

Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream