Sourdough Pancakes Revisit (apple kuchen pancakes)

As of lately I've become somewhat obsessive with my food pictures, although unimportant overall in my life's significance, its become a thorn in my side so to speak. I strive to get the hang of this, I honestly want to learn and improve my photographs, I'm not a magazine photographer, or some middle aged food nazi that can not live without THE picture of every meal I've ever eaten, I'm simply another dime a dozen food blogger. I'm just going out of my mind picking and over picking and generally over doing it. I make one meal and take 240 pictures in the process...literally, no seriously I'm not exaggerating. 

What I end up with is a series of pictures that baffle me, I sit, I look and I don't really know where to start. I've been pretty darn impressed with my progress, but I know I've got things that are still off. I've tackled my lighting issue and I'm still working on controlling it. (that sounds so weird). I find myself staring at a light box filled with food and saying "i'm controlling the light duuuuude". (yes thats my cheech and chong moment) On the other hand I think that my light box has resulted in pretty un-natural looking food scenes, whoa now food scenes? Yeah I actually said that. So this is my progress report so to speak. The perfect touch down to see where I started and where I am. This morning like many mornings I was approached by Riley jumping up and down.... " I want pancakes MOMMMAAA!!!!". Of course when your six your not just hungry your "Starving to death" so I set to it and whipped up some sourdough pancake batter. Boy is he always so excited, we love our pancakes but he REALLY loves his pancakes. I love it! Its so cute, whats not so cute is when he has a mental breakdown because he has to wait 40 minutes for the batter to "hang out". To change it up a bit I sliced fruit and dropped it into each pancake. For Connor I used sliced bananas for everyone else I used apples. The apple "filling" was a mixture of diced apple, cinnamon and a smidgen of lemon juice. I simply tossed the apples on after the batter bubbled and voila! Apple pancakes! (with blueberry & cherry compote and maple syrup)

Sourdough pancakes were actually one of my first posts, just 9 months ago this is what my pancakes looked like (and the recipe). Although I've made pancakes a great deal of times since, I figured this was the opportunity to try and note the before and after's. I've made some progress and hope to get better and better. Although I'm not some top ten writer or some rich and famous this or that, I do love me some good food porn and I'd like to feel like I'm a consistent contributor in the foodie debauchery. I wake up thinking about food, and go to bed thinking about food, hell I even dream about food. I'm really glad with the progress I've made, most of all I'm real glad to hear stories from my readers along the way. I've gotten a lot of really genuinely sweet emails that absolutely make my day. This blogosphere is really an interesting thing, and although sometimes I still feel like  an outcast at moments, this food blog is really whats kind of rounded out my life. Does that sound ridiculous or what? Its really become important to me, its like my third child. Although I cant exactly explain why, its somehow made me feel more connected to the rest of the world in an incredibly anti-social way. I'm not your average dot commer, I'm still genuinely confused by most twittery, googler things but I'm a work in progress. So thanks again to those who visit, I appreciate the kind words and merry thoughts that have been sent my way. 

Apple Sourdough Pancakes: (kuchen Cakes)

These are very reminiscent of traditional German apple cake, its a perfectly sweet batter with lightly cinnamon spiced apples. 

Sponge:

1 cup starter

1 cup all purpose flour

1 cup whole milk

2 eggs -slightly beaten

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon yeast

2-3 tablespoons oil or melted butter

3 tablespoons sugar (upto 1/4 cup to your tastes)

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon salt

1 teaspoon vanilla

Apple Filling:

3 medium sized apples peeled and diced

1 teaspoon cinnamon

2 tablespoons lemon juice

1-2 tablespoons of sugar (depends on the ripeness of your apples)

The night before- prepare the sponge dough

Take your starter out of the fridge. If you want a much milder flavor pour off any of the excess black liquid thats formed on the top. Otherwise combine about 1/4 cup warm water and all purpose flour into the starter and mix it together. (with a non metallic utensil)  After you have removed your quantity of starter you will feed it as normal. (1- place equal parts water and flour into the starter crock about 1/3 cup each of water and flour, stir to combine, 2- allow to bubble 4 hours or overnight. 3-Place back into the fridge). 

Remove 1 cup of starter and place it in a medium sized non metallic bowl. Stir to combine with 1 cup of flour and 1 cup of milk or cream. Place a clean dish towel or cling wrap loosely on top of the bowl and rest over night. If you are in a rush and need to make these  the same day you can simply combine all of the ingredients and allow to rest 30-40 minutes. You will have a milder sourdough flavor however they are still delicious. 

The following day:

To the starter, flour and milk mixture, combine the eggs, baking soda, baking powder, oil, sugar, nutmeg and vanilla. Stir until mostly combined but do not over mix. 

Prepare the apple filling mixture by combining all ingredients together. Toss the apples with the lemon juice to insure they do not brown.

If you have an electric griddle preheat it to medium or medium high heat. If your using a skillet place a non stick skillet on the stove and heat over medium to medium heat. Lightly spray or brush with melted butter.

Dollop about 1 ladle full (approximately 4 ounces or 1/2 cup)  into the pan and cook on the first side until bubbles start to show, Toss 1 standard spoon full of apples onto the batter and flip over and brown the other side one minute. Repeat until all of your batter is gone, adjust your heat as necessary to prevent burning. 

To keep the hot cakes warm before serving place in a single layer on a cooling rack in the oven. heated to your lowest setting, mine only goes as low as 100 degrees.

 ****** If you do not have a sourdough starter simply add an additional teaspoon of yeast to the batter. 

Top with powdered sugar, fruit compote, caramelized banana etc. We use a homemade fruit topping thats a combination of homemade jam, butter and a little bit of water to thin it out.