Sourdough Pancakes

This sourdough pancake recipe from The Clever Carrot has been my favorite so far because it can be made ahead of time, making our Saturday morning big breakfast much easier to prepare

1 1/2 cups all purpose flour

2 Tbsp sugar

1/2 tsp fine sea salt

2 tsp baking powder

1 tsp baking soda

1 cup sourdough starter (100% hydration, either leftover discard or bubbly)

2 large eggs

1 cup milk, plus more as needed

3 Tbsp melted unsalted butter or oil

For overnight preparation:

For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.

For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.  

Same Day Preparation:

Preheat your oven to 250 F.

In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok. 

In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.

Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.

To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter. 

To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.

Air Fryer Chicken Thighs

My aunt and uncle kindly gave me an air fryer as a gift.  Thoughtfully, my aunt included this recipe, which has quickly become one of my kids' most requested dinners!  A salad or roasted veg on the side - it just doesn't get easier than this.

5-6 boneless skinless chicken thighs patted ry
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper

Pat chicken thighs dry with a paper towel, then transfer to a bowl.

Combine all the seasonings together in a prep dish, then pour the spice mixture into the bowl with the chicken and use your hands to coat the chicken with the spices.

Preheat your air fryer to 380.  Place chicken into the air fryer and cook for 12 minutes.  Use kitchen tongs to flip the chicken over and cook for an additional 6-8 minutes on the second side, or until chicken is cooked through.