Ham & Swiss Sourdough Pancakes

This is a great recipe to use up excess starter and can easily be halved. It is easy to keep a sourdough starter (I promise)! - please check out my Quick Start Guide for more information.

Pumpkin Pancakes with Cinnamon Crumb Topping

I usually don't really care to make pancakes. For one thing, they take forever and mine always turn out funny looking. Now, in all honesty, part of my problem, I am sure, is that I refuse to use a pancake griddle. So, instead, I am trying to cram these tiny pancakes in a skillet with rounded sides and gravity takes over and the result is these funny oval-shaped things. The other reason I don't care to make pancakes is because, normally, I don't think they taste all that great for so much work involved in making them.

Well, this is not any old pancake recipe. This is a super amazing pumpkin pancake recipe and, despite everything I mentioned above, these pancakes are totally worth it. I have to thank Two Peas and Their Pod for the inspiration for this recipe. Go check out their recipe though for really slick looking pictures.

Pan Cake with Apples

See pear variation below.

1 large apple, diced
1 T ghee (optional, if you don't have ghee or organic butter from grass-fed cows, eliminate this ingredient)
3 eggs
1 cup milk
2 tbsp honey
1 tsp cinnamon
1/4 tsp sea salt, to taste (optional)
3/4 cup spelt flour
1/3 cup almond flour
1/2 tsp baking powder

Preheat oven to 425 degrees and grease a 9x12 baking dish. In large bowl, mix all ingredients except apples with a hand mixer. Then add apples and stir to combine. Pour into baking dish and bake 20 to 25 min until toothpick comes out clean.

Comments: This is very easy to make and we served with turkey bacon, turkey sausage, and a little maple syrup on top. This was supposed to have pears in it (2 pears peeled and diced) but I sent my husband out to get the pears and he came back with sausage. So anyway, I had an apple on hand and made another old fashioned apple "pan cake".

Variation - I made it again this morning with two pears, diced, and I also sprinkled extra cinnamon on top as well as chopped pecans. This variation almost turns it into a dessert. It is very good.

Apple Breakfast Cake

When the weather starts getting cooler and with apples in season, this is a favorite fall breakfast. For a little flavor twist, you might try cooking your apples in a little Root (a couple of tablespoons).  

Ingredients:
2-3 tbsp. butter, to cook apples and grease baking dish, plus a little extra for serving
2 tbsp. Root liquor, optional
3 medium apples and/ or pears, cored and diced (I use Gala apples because they are sweet and high in antioxidants)
6 pasture eggs
1/2 cup whole milk (you can use soured raw milk)
3/4 cup spelt or Einkorn flour
1-2 tbsp. honey or maple syrup, to taste, plus a little extra for serving
1/2 teaspoon heaping of ground cinnamon, plus additional for sprinkling over apples
1/4 teaspoon of ground cloves
1/4-1/2 tsp. sea salt or Real Salt, to taste

How To:
1. Prepare Apples: Preheat oven to 425. Cook diced apples in a skillet on the stove top over medium heat in butter. Sprinkle with cinnamon and cook about 6-8 minutes.

2. Make Batter: In the meantime, combine eggs and milk. Beat until smooth. Add flour, honey, cinnamon, cloves, and salt. Beat until smooth with no lumps. Batter will be very thin.

3. Bake: Pour cooked apples into a greased 9x9 baking dish and pour batter over top. Cook uncovered for 20 minutes or until a toothpick comes out clean.

Comments:
We like to serve this with chicken breakfast sausage or bacon, top with butter, and drizzle with a little pure maple syrup or honey. You can save a step by cooking apples in a cast iron skillet, then pouring the batter over the cooked apples in the skillet and transferring to the oven to bake. This serves about 6 to 8 people and hands-on cooking time is about 15 minutes.

 

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