Sourdough Discard Pancakes

Breakfast-ready pancakes using that discard accumulating in your fridge.

Ingredients:

1/2 cup + 2 tbsps flour

1 tbsp sugar

1/2 tbsp baking powder

1/4 tsp salt

1/2 cup sourdough discard

1/2 cup milk

1 egg white

1 1/2 tbsps vegetable oil

Mix the flour, sugar, baking power and salt together in a large bowl. Then in another bowl whisk the discard, milk, egg white and vegetable oil together. Add the wet ingredients to the dry just to combine. Heat a skillet to medium with a bit of oil and fry batter until it bubbles, then flip, 1-2 minutes per side. Makes 14 small pancakes or enough for 3-4 servings. 

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Pumpkin Spice Frosting

'Tis the season... it's pumpkin spice time!

Ingredients:

3/4 cup icing sugar, sifted

1 1/2 tbsps salted butter

2-3 tsps milk

1 tsp pumpkin spice

Melt butter in a small saucepan on low heat. Add the spice and warm for 30-60 seconds but don't let it boil. Remove from heat. Then add the milk and whisk in the icing sugar. Start with 2 tsps milk and add to the thickness (or thinness) you desire. Makes enough frosting for 10 cupcakes or one 8 or 9" cake. This cake was a 9" Pear and Green Tomato Cake.

Recipe right here:

https://www.hotandcoldrunningmom.ca/2026/10/pear-and-green-tomato-cake.html?m=1 

Frosting adapted from: definitelynotachef.com

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Easy Cabbage Cauliflower Soup

This vegetable soup is amazing and packs a little kick to warm you up, along with an ingredient you may not be familiar with for added umami.  

Ingredients:

3 1/2 cups chopped cabbage

3 cups small cauliflower florets

1 1/2 cups diced carrot

2 stalks celery, diced

1 tbsp olive oil

1 large onion, diced

4 tbsps minced garlic

8 cups chicken broth

2 - 28 oz cans diced tomatoes

1 tbsp dry oregano

1 tbsp dry basil

2 pinches red pepper flakes

salt and pepper to taste

1 parmesan rind (will add extra saltiness)

Heat olive oil to medium high and add onions and garlic. Sauté for 2 minutes then add the carrot and cook 3 minutes. Add the broth, tomatoes, cabbage, celery, parmesan rind and seasonings. Bring to a boil then reduce heat and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes. Check salt and pepper and adjust if needed. Serves about 16 

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Retro Pickle Rollups

Also known as Minnesota sushi, apparently. This classic 1950's appetizer is as easy as spread, roll and slice! And you can make them a day ahead of time.

Ingredients:

6 baby dill pickles

4 oz cream cheese, at room temperature 

1/2 tsp dry minced onion (optional)

1/4 tsp black pepper (optional)

6 slices deli ham (rectangular)

Dry ham slices and pickles with paper towels. If using seasonings in cream cheese, mix them in. You can change up the seasonings using garlic powder, dry mustard, fresh parsley. The possibilities are endless. Spread the cream cheese all over each slice of ham, lay a pickle at one end then fairly tightly roll up. Refrigerate for 30 minutes then trim off the ends and slice each roll into 6 pieces. Refrigerate until ready to use. Makes 36 rollups 

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Cheesy Biscuits with Sourdough Discard

Light and fluffy dinner biscuits created with your sourdough discard and ready in about half an hour.

Ingredients:

1 cup sharp cheddar cheese

1 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp dry basil

1/2 tsp dry parsley

1 1/4 cups flour

1 tsp sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sourdough discard

1/2 cup milk

1 tbsp vinegar

1/2 cup butter, melted 

Mix the milk and vinegar together and set aside. In a large bowl, whisk the garlic powder, oregano, basil, parsley, flour, sugar, baking powder, baking soda and salt together. In another bowl mix the milk/vinegar with discard, then add the melted butter. Pour the wet ingredients into the dry and mix just to combine. Fold in the cheese. Using a 1/4 cup scoop place balls of dough 2" apart on a lined baking sheet. Bake at 450°F for 14 minutes to an internal temperature of 200°F. Makes 12 biscuits.

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Easy Creamy Sauce for Pasta

Béchamel type pasta sauce that's easy to prepare on a busy weeknight. 

Ingredients:

2 tbsps butter, divided

1/2 cup finely diced onion 

1 1/2 tbsps flour

1 cup milk

3 tbsps shredded cheddar

salt and pepper to taste

1/4 cup 10% cream

1 egg yolk 

parmesan to serve 

In a saucepan heat 1/2 tbsp butter on medium heat and sauté onion until tender, 2-3 minutes. Remove to a plate and add 1 1/2 tbsps butter to the same skillet to melt. Whisk in the flour then the milk and simmer on medium low to medium until lightly thickened, about 3-4 minutes. Add the cheese and stir to melt. Beat the egg yolk with the cream and pour into the saucepan mixing along with the salt and pepper, 1 minute. Return the sautéed onion and toss with hot cooked pasta to serve. Serve with lots of parmesan. Makes 3-4 servings

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