I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Bulk Ferment Discard Pancakes

 40 Discard Pancakes— Here ya go!

-700g active discard
-700g all purpose flour
-350 g H2O
-5 eggs 
-1/2 cup melted butter (1 stick)
-4 tablespoons honey 
-1 teaspoon salt 
-2 teaspoons baking soda
-1cup milk

-12:00pm — Remove discard from fridge and start warmup on the counter

-8:30pm — Combine 700g discard, 700g flour and 350g H2O into a thick dough and cover with a damp towel for a overnight bulk fermentation (BF)

-7:00am — Prepare all other ingredients:  Beat 5 eggs, incorporate 4 Tbsp honey, 1 tsp salt, 2 tsp baking soda and 1/2 cup melted butter together with the eggs.  (Hold out the milk for later).  Scrape down the sides of the dough bowl so the egg mixture can start to infiltrate the dough and pour the egg mixture onto the dough.  

Now we have to have a brief discussion about not freaking out because believe me you’re gonna want to.  It will not want to combine at all at first.  Be patient and just gently continue to fold, take a break for a minute and go back and fold again.  

Continue combining until the mixture equalizes and becomes more of a batter consistency (it will get bubbly from the soda reacting to the acid in the discard). Use the milk at this time to thin the batter until it’s what you want.  Approximately 1 cup.  

Normally we don’t worry about lumps in pancakes but try to make sure there are no big ones as this is dough that hasn’t combined and may not get cooked even though the cake looks done leaving doughy spots in the finished cakes.  

Cook in heated cast iron pan on low heat with a thin film of melted lard, oil, or butter.

Served warm with butter and real maple syrup.

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