These muffins taste pretty much like pancakes, complete with chocolate chips and maple syrup. We're usually a pancake family on the weekends, so this recipe from Bakerella caught my eye. I ended up baking a batch in the afternoon for snack and easy freezer breakfasts and another batch the next morning. These come together so quickly that even my impatient children can (mostly) manage the wait.
Mini Pancake Muffins
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2/3 cup buttermilk
1 egg
2 Tbsp. maple syrup
2 Tbsp. melted butter
1/2 cup mini chocolate chips
Preheat oven to 350°F, and spray a 24-count mini muffin pan with non-stick spray.
Combine dry ingredients together in a medium bowl. In another bowl, stir together buttermilk, egg, maple syrup and butter until combined. Add wet ingredients to the dry, and stir until combined. Stir in chocolate chips.
Divide evenly into muffin pan, and bake 8-10 minutes. Let cool slightly and remove from the pan. Serve immediately. Makes 24 mini muffins.
April 26, 2020
April 19, 2020
Sourdough Biscuits
My husband and son adore biscuits and gravy. I thought I found my favorite biscuit recipe until I found this one from King Arthur Flour that used sourdough starter. Now I need to feed my starter extra to have enough discard to make a double batch of biscuits since one isn't enough for our family of four (when they're biscuit monsters).
These biscuits have layers, are soft and tender on the inside and develop a fantastic crunch on the bottom. Plus, they are perfectly buttery. These are now, hands down, our favorite biscuits. I made a few adaptations to the original recipe, which are reflected below.
Sourdough Biscuits
1 cup (120 grams) all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
6 Tbsp. cold, unsalted butter
1 cup (227 grams) sourdough starter, unfed/discard
Preheat oven to 425°F. Combine the flour, baking powder and salt. Grate the butter into the dry ingredients. (I use a spatula to clean the butter off the grater, so I don't warm it up with my hands.) Work the butter into the flour mixture until the mixture is unevenly crumbly.
Add the starter, mixing gently until the dough comes together. Turn the dough onto a lightly floured surface. Gently pat the dough, and then fold it in half. Pat it down, and fold it in half again. Repeat another time or two to create layers. Pat the dough into a rectangle about 6 x 4. Cut into 6 biscuits, and place on a baking sheet.
Bake for 20 to 23 minutes or until golden. Serve warm, either with gravy or honey and butter ... at least in our house. s
April 4, 2020
Sourdough Cinnamon Rolls
I attempted sourdough bread once in my life prior to the COVID-19 pandemic. It was an epic fail. As in my dad attempted to use a table saw from the woodworking shop to cut it. Whoops.
But someone offered to mail me dehydrated sourdough starter, and we're spending much more time at home. So despite spending much more time working, I'm able to work on sourdough projects that require a lot of time but not hands-on and not all at once. Thus far I've baked bread, pizza crust, cinnamon rolls, biscuits and I have a double batch of bread and English muffins chilling in the fridge to bake tomorrow. (Fun fact: English muffins are "baked" on a griddle, not the oven.)
These cinnamon rolls from The Clever Carrot are delicious. I made a double batch, which was no less work, so I was able to share with three different families and still have plenty for our family. That's good because both boys devoured their first and wanted seconds. Me? I ate two and was still so full that I didn't need lunch. Apparently they're delicious and satisfying.
During my final proof, I used my oven, which was a touch warm and melted some of the butter, cinnamon and sugar down to the bottom of the pans. It wasn't the end of the world as it essentially made them cinnamon rolls with a touch of caramel roll on the bottom.
Note: A scale is extremely helpful for these sourdough recipes.
Sourdough Cinnamon Rolls
160 g. (2/3 cup) milk
56 g. (4 Tbsp.) butter, divided
1 egg
100 g. (1/2 cup) active sourdough starter
24 g. (2 Tbsp.) sugar
300 g. (2 1/2 cups) all-purpose flour
3 g. (1/2 tsp.) salt
Cooking spray
Filling
1/2 cup sugar
3 tsp. cinnamon
Glaze
2 Tbsp. butter, softened
1/2 cup whipped cream cheese, room temperature
1/2 cup powdered sugar
1-2 Tbsp. milk
Warm milk and 2 Tbsp. butter in a shallow pan or microwave, and cool slightly before using. Add the egg, starter and sugar to the bowl of a stand mixer. Mix to combine, and then slowly add the warm milk mixture. Add flour and salt, and continue mixing until a rough dough forms. Cover with a damp towel, and let rest for 30 minutes. After the dough has rested, switch to the dough hook and knead for 6 to 8 minutes until dough comes together. Place dough in a greased bowl, and cover. Let rest for 30 minutes. Repeat this 4 times, turning the bowl as you go. This aerates the dough and makes it feel soft and supple. Cover again, and let rise 8 to 12 hours or until doubled.
The next morning, lightly oil and flour your counter to prevent sticking. Gently coax the dough out of the bowl. Stretch and fold the edges toward the center to deflate some of the air. Using floured fingers, flip the dough over and let it rest 15 minutes. Line a 9-inch pan with parchment or grease it well. Lightly dust the surface of your dough with flour and rolling pin. Roll the dough into a 16 x 12 rectangle. If dough doesn't roll out well, let it relax another 10 minutes and try again.
Melt remaining 2 Tbsp. butter in a shallow pan or microwave. Combine cinnamon and sugar in separate small bowl, and set aside. Brush dough with butter, all the way to the edges. Sprinkle the cinnamon mixture evenly, leaving a half-inch border around the edges.
Gently roll the dough, working on the long side of the dough, into a tight roll. Cut into 8 even pieces. Place in the pan, and let rest 1 to 2 hours or until puffy. (You can let the dough rise one hour, and then chill covered overnight.)
To bake the rolls, allow them to come to room temperature. Preheat your oven to 350°F. Place the dough on the center rack, and bake 40 to 45 minutes. Cool for 15 minutes, and then make the glaze while they're cooling by beating together all the ingredients. Glaze the rolls, and enjoy while still warm. Makes 8 rolls.
But someone offered to mail me dehydrated sourdough starter, and we're spending much more time at home. So despite spending much more time working, I'm able to work on sourdough projects that require a lot of time but not hands-on and not all at once. Thus far I've baked bread, pizza crust, cinnamon rolls, biscuits and I have a double batch of bread and English muffins chilling in the fridge to bake tomorrow. (Fun fact: English muffins are "baked" on a griddle, not the oven.)
These cinnamon rolls from The Clever Carrot are delicious. I made a double batch, which was no less work, so I was able to share with three different families and still have plenty for our family. That's good because both boys devoured their first and wanted seconds. Me? I ate two and was still so full that I didn't need lunch. Apparently they're delicious and satisfying.
During my final proof, I used my oven, which was a touch warm and melted some of the butter, cinnamon and sugar down to the bottom of the pans. It wasn't the end of the world as it essentially made them cinnamon rolls with a touch of caramel roll on the bottom.
Note: A scale is extremely helpful for these sourdough recipes.
Sourdough Cinnamon Rolls
160 g. (2/3 cup) milk
56 g. (4 Tbsp.) butter, divided
1 egg
100 g. (1/2 cup) active sourdough starter
24 g. (2 Tbsp.) sugar
300 g. (2 1/2 cups) all-purpose flour
3 g. (1/2 tsp.) salt
Cooking spray
Filling
1/2 cup sugar
3 tsp. cinnamon
Glaze
2 Tbsp. butter, softened
1/2 cup whipped cream cheese, room temperature
1/2 cup powdered sugar
1-2 Tbsp. milk
Warm milk and 2 Tbsp. butter in a shallow pan or microwave, and cool slightly before using. Add the egg, starter and sugar to the bowl of a stand mixer. Mix to combine, and then slowly add the warm milk mixture. Add flour and salt, and continue mixing until a rough dough forms. Cover with a damp towel, and let rest for 30 minutes. After the dough has rested, switch to the dough hook and knead for 6 to 8 minutes until dough comes together. Place dough in a greased bowl, and cover. Let rest for 30 minutes. Repeat this 4 times, turning the bowl as you go. This aerates the dough and makes it feel soft and supple. Cover again, and let rise 8 to 12 hours or until doubled.
The next morning, lightly oil and flour your counter to prevent sticking. Gently coax the dough out of the bowl. Stretch and fold the edges toward the center to deflate some of the air. Using floured fingers, flip the dough over and let it rest 15 minutes. Line a 9-inch pan with parchment or grease it well. Lightly dust the surface of your dough with flour and rolling pin. Roll the dough into a 16 x 12 rectangle. If dough doesn't roll out well, let it relax another 10 minutes and try again.
Melt remaining 2 Tbsp. butter in a shallow pan or microwave. Combine cinnamon and sugar in separate small bowl, and set aside. Brush dough with butter, all the way to the edges. Sprinkle the cinnamon mixture evenly, leaving a half-inch border around the edges.
Gently roll the dough, working on the long side of the dough, into a tight roll. Cut into 8 even pieces. Place in the pan, and let rest 1 to 2 hours or until puffy. (You can let the dough rise one hour, and then chill covered overnight.)
To bake the rolls, allow them to come to room temperature. Preheat your oven to 350°F. Place the dough on the center rack, and bake 40 to 45 minutes. Cool for 15 minutes, and then make the glaze while they're cooling by beating together all the ingredients. Glaze the rolls, and enjoy while still warm. Makes 8 rolls.
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