I was just in Southern California to see family for a last minute, much needed getaway. I really wanted to hang out with this girl (and the rest of my family, too).
I'm sure it goes without saying, that when I'm around my family, the food is always in delicious abundance. Here are a few things we ate/made.
My sister made homemade chicken noodle soup (homemade noodles, too!), and My sister-in-law made this amazing sourdough artisan bread, which she's been working on perfecting for a bit. I'd say she hit the mark. My goodness, it was fantastic! I will see if she'll do a guest post and give us all her secrets.
Sis-in-law, will heretofore be known as 2.0 (that's my nickname as her, seeing as how we have the exact same name, but she's more awesome than me, hence the v.2.0). Anywho, 2.0 made some awesome sourdough pancakes and put shredded apples in them. They were a delight.
Here is a photo of the start. I'll share the sourdough recipe at the end of the post. You're welcome. (You'll need a sourdough starter to make this)
And one of my favorites, and 2.0's as well, Peanut Butter Banana Chocolate Chip Cake.
Now for the Sourdough Pancakes recipe:
2 T. oil
¼ c. milk
1 t. salt
1 t. baking soda
2 T. sugar
Add 2 cups warm water and 2 ½ cup flour to 1 cup start. Mix together and let sit overnight. In morning, put one cup in with starter again, leaving you with 4 ½ cup batter. Add any fruit or other lil' nuggets you like to the pancakes. For shredded apples, you add it to the whole batter, if you add chocolate chips or blueberries, add them to freshly poured batter. Griddle or pan should be at medium heat, flip when doughy side bubbles. When pancakes are cooked as golden as you like, EAT THEM UP.
***For Sourdough Waffles, add 2 more tablespoons of oil.