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dangerously in love with bread

lemon poppy seed sourdough pancakes

 
Baking Films presents a collaboration between Anna Stypko (camera), and Marie C (styling/editing) for episode #1 of season 2 of My Life in Sourdough, a mini-series about food & love in NYC. recipe below! www.mylifeinsourdough.com Cinematography Anna Stypko Directing, food & prop styling, editing Marie c. Assistant editing Nick Calabrese Music anga by mozambo https://soundcloud.com/mozambo Lemon poppyseed sourdough pancakes Makes pancakes for 2 The night before, make the ‘Sponge’: 1/2 cup of the starving (not fed) starter 1 cup of rice milk - almond milk or cow's milk 1 cup of flour 1 tablespoons of vanilla sugar (I used my homemade vanilla sugar - old vanilla pods hanging out in the middle of caster sugar, you can also use vanilla extract - see this video to learn how to make your own https://vimeo.com/68732628) Combine all the above in a very large bowl until smooth, cover and allow to sit on the counter overnight (12 hours) On the morning of Pancake Day, make the pancake batter: 2 tablespoons of melted butter 1 large eggs (beaten with a fork) 1/4 teaspoon of salt 1/2 teaspoon of baking soda the zest of 1 lemon 1 tablespoon of poppy seeds 1 tablespoon of flaxseeds Add all the above to the Sponge and stir until combined. A few lumps won’t hurt – on the contrary. Your sourdough batter will be elastic and bubbly (and will continue to grow if you keep it in the fridge for another 12 hours). Heat up your pan with a dab of butter and start cooking your pancakes for a few minutes on each side. Serve with plenty of maple syrup.

Lemon poppy seed sourdough pancakes

serves 2

The night before, make the ‘Sponge’:
1/2 cup of the starving (not fed, discarded) starter - it can be a week old or more as long as you saved it in you fridge.
1 cups of rice milk - almond milk or full fat cow's milk
1 cup of flour - all purpose organic white
1 tablespoon of vanilla sugar (I used my homemade vanilla sugar - old vanilla pods hanging out in the middle of caster sugar)
Combine all the above in a very large bowl until smooth, cover and allow to sit on the counter overnight (12 hours)

On the morning of Pancake Day, make the pancake batter:

2 tablespoons of melted butter
1 large eggs (beaten with a fork)
1/4 teaspoon of salt
1/2 teaspoon of baking soda

the zest of one lemon                                                                                                                                                                                                                                                                                                                                                                                    

1 tablespoon of roasted flax seeds                          

1 tablespoon of poppy seeds    

Add all the above to the Sponge and stir until combined. A few lumps won't hurt - on the contrary. Your sourdough batter will be elastic and bubbly (and will continue to grow if you keep it in the fridge for another 12 hours).

Heat up your pan with a dab of butter and start cooking your pancakes for a few minutes on each side. Serve with maple syrup.