Brady's Bakehouse

Tag: treat

  • Sourdough Pancakes(or Waffles!)

    Have some extra sourdough discard that you don’t know what to do with? Make some pancake batter! This is an excellent use for that sourdough discard. The little bit of tang from the sourdough provides the perfect contrast to maple syrup or fruit. It creates a delightful breakfast that I love when I want to make something a bit fancier or have some extra fun. Give these a try the next time you make pancakes or waffles!

    Tips and Tricks

    • Add fruits, maple syrup, or maybe even whipped cream for a sweet addition! Mini chocolate chips for even more fun!
    • This recipe also works to make waffles in a waffle iron. No modifications to the recipe!
    • I like to bulk prep these from time to time so I will have enough for the rest of the week or freeze the extras to have a quick breakfast on those busy mornings.

    The Recipe

    Sourdough Pancakes

    • Servings: 10 6in Pancakes
    • Print

    One of my favorite weekend breakfasts when I want to make something a bit fancier than normal.




    Ingredients

    • 190g (1 1/2 cups) of All Purpose Flour
    • 24g (2 tbsp) of Sugar
    • 3g (1/2 tsp) of Salt
    • 240g (1 cup) of Sourdough Discard or Active
    • 2 Eggs (100g)
    • 240 ml (1 cup) of Milk(more may be needed)
    • 42g (3 tbsp) of Unsalted Butter Melted

    Directions

    1. The night before making, mix together wet ingredients(Discard, Eggs, Milk, and Melted Butter) until smooth.
    2. Add in the rest of the ingredients and stir until well combined.
    3. Let it rest in the refrigerator overnight.
    4. In the morning stir well before use.
    5. Warm up a frying pan. Once warm at a little butter to the pan to prevent sticking.
    6. Pour 1/3 cup of batter into the pan. Cook on this side until bubbles start to form and then flip. Cook for another minute to three to finish cooking.
    7. Once finished cooking, place on a plate and they are ready to serve.
    8. Enjoy!

    Nutrition

    Per Serving(One 6″ Pancake): 150 calories; 5.5 g protein; 5 g fat; 21 g carbohydrate;

  • Simple Whipped Cream

    Here’s a super simple recipe that I always seem to need just to check the ratios. It is a quick and easy recipe that will only take a few minutes but those few minutes make such a better product than anything you can get from the store. Just throw all the ingredients into a bowl and whisk together and you have the start of a great dessert, a topping for your coffee or pancakes, or just eat it as a treat!

    Tips and Tricks

    • Any tips of sugar will work with this recipe but powdered sugar will give the most consistent results. I mostly use powdered sugar but if the whipped cream will be going on a cinnamon coffee, I will use brown sugar. It is a fun factor to mess with and try with different things!
    • Another fun swap is to change out the vanilla extract for different syrups. I’ve used both mint and a cinnamon syrup with this recipe to change up the flavors. It makes it really fun then!
    • I honestly love to make this and pair it with fruit to make a fun dessert. It tastes like a dessert and not completely terrible for you. It makes for a good middle ground.
    • Be careful not to overwhip the heavy cream as that can create butter and I’m guessing that’s not what your looking for.

    The Recipe

    Simple Whipped Cream

    • Servings: 2 Cups of Whipped Cream
    • Print

    With just three ingredients and a few minutes you can have perfect whipped cream that has so many different uses!




    Ingredients

    • 240 ml (1 cup) of Heavy Whipping Cream
    • 20 g (2.5 tbsp) of Powdered Sugar
    • 1/2 tsp of Pure Vanilla Extract

    Directions

    1. Add in all ingredients into a bowl and with a stand mixer or hand held mixer whisk on medium high speed for 3 to 5 minutes.
    2. You’ll know when its close when you stop mixing for a moment and the cream will have these peaks that start to stand on there own.
    3. Once the peaks fully stand and don’t drop very much, you have made whipped cream!
    4. Place into a container and refrigerator for up to 24 hours.

    Nutrition


    Per Serving(2 Tbsp of Whipped Cream):
    50 calories;
    0 g protein;
    5.5 g fat;
    0.5 g carbohydrate;