There are many aspects over which we have control when it comes to our own bodies. We can choose to be thin or a bit padded. We can choose to eat healthy and hope it leads to a longer and better life. We can change our hair color or eye color (tinted contacts) and decide whether or not to be physically fit by the amount of exercise we perform. But as much as we would wish to be taller, shorter, freckle free, darker shinned, lighter skinned, have long eyelashes or naturally pearly white teeth, etc. etc., there isn’t anything we can do mentally to make these wished for changes happen. And that also applies to magically becoming a “morning person”.

Because God knows, over the years, I have tried my darndest to train my body to embrace early morning awakenings. To look forward to sunrises, getting chores done early in the day, my daily exercise in before late afternoon, etc. etc. But all my hope and efforts have been to no avail. I simply cannot manipulate my body into resetting my circadian clock! My body remains firmly against early mornings and much prefers late nights. (I’m actually most efficient and cognizant at about 4:00 in the afternoon.) So, you might ask, what has this to do with pancakes? Allow me to elucidate.

As stated above, I’m really not at my best in the morning. So, making breakfast now that we are both retired, usually doesn’t happen until between 9:00 or 10:00 am. And even then, it has to include simple preparations. Oh, don’t get me wrong. We always have a hearty hot breakfast, but no dishes that include too many moving parts. (So, to speak!) But I found a way to limit the amount of mental capacity required to make really delicious pancakes before I am truly awake.

Now, you know, I rarely use packaged mixes. But desperate times call for desperate measures! And there is no one more in need of assistance in the morning than I am. So, where I used to use buttermilk to get that sour flavor I love in pancakes, I now use sourdough starter discard. Right out of refrigerator. No special treatment required. And I must say, our pancakes this morning were absolutely delicious. And why I never thought to use sourdough starter instead of buttermilk before now I will never know. Except of course, it probably has to do with the morning fog that I usually experience. (That’s my story and I’m sticking to it!)

So, if you too have sourdough starter discard you would like to use, an egg, a bit of milk, and a bag of pancake mix (I use Krusteaz Pancake Mix), I hope you will give this quick and easy recipe a try. These pancakes served with warm maple or berry syrup or sauce (see some recipes below) are bound to start everyone’s day off to a great start.

As always, keep having fun in your kitchen, keep serving up delicious food, and keep trying to expand your limitations.

I still dream of the day when I can wake up early, sit up in bed, and admire a beautiful sunrise with all the passion my dear husband shows for this daily event. (He is truly a morning person.) Of course, with my luck, it would probably coincide with pink porcine critters flying over our roof top. But still a girl can dream.

Peace and love to all.        

½ c. sourdough starter discard

1 egg

¼ c. milk

1 c. pancake mix, more or less

Whisk the sourdough starter, egg, and milk together in a mixing bowl. Stir as much pancake mix as needed to bring the batter to your desired thickness.

Melt butter on a non-stick griddle over medium-low heat. Pour quarter cups of batter onto the melted butter leaving enough space that you can easily flip the pancakes. Cook the pancakes until they are bubbly on top and golden brown on the bottom, about 4 minutes. Then flip the pancakes until they are golden brown on the bottom, about 2 minutes more. Serve with more butter and warmed maple or berry syrup or sauce (see recipes below). Or my personal favorite, a dollop of sour cream.

Chunky Fresh Strawberry Syrup

3 c. diced fresh strawberries

¾ c. granulated sugar

1 T. fresh lemon juice

1 tsp. vanilla bean paste or vanilla extract

Combine strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by ⅓ to ½ in volume, approximately 15 minutes, stirring occasionally. Remove from heat and stir in the vanilla bean paste. Serve warm.

Chunky Frozen Raspberry Syrup

1 12-oz. bag frozen unsweetened raspberries, divided  

¾ c. granulated sugar

½ c. + 2 T. water, divided

½ tsp. vanilla extract

2 tsp. cornstarch

1 T. unsalted butter

Stir 1½ cups of the raspberries, sugar, and ½ cup of the water together in a small saucepan until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.

In a small bowl, whisk the cornstarch and remaining two tablespoons of water together. 

Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat until the mixture has thickened a bit. Remove from heat and stir in the butter. Allow the mixture to cool for 15 minutes, then stir in the remaining raspberries. Serve warm.   

Chunky Fresh Blueberry Syrup

2 c. fresh blueberries 

½ c. + 2 T. water, divided

¼ c. granulated sugar

2 tsp. cornstarch

½ tsp. pure vanilla extract  

Place the blueberries, ½ cup water, and sugar in a heavy pan. Heat over medium-high heat until the mixture comes to a low boil and blueberries are just beginning to break apart. Stir occasionally.

In a small bowl, whisk the remaining 2 tablespoons water and cornstarch together. Pour into the blueberry mixture and bring to a rolling boil. Reduce the heat and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency. (If the syrup is too thick, thin with 1 tablespoon of water at a time.) 

Remove from heat and stir in vanilla extract. Serve warm.   

Blueberry-Rhubarb Sauce

3 c. blueberries

1 c. sliced rhubarb

¼ tsp. lemon zest

3-4 tsp. fresh lemon juice (I used 4 teaspoons because I love me my lemons)

½ c. granulated sugar

tiny pinch ground cinnamon, opt.

1 T. water

1 T. cornstarch

Combine the blueberries, rhubarb, lemon zest, lemon juice, sugar, and cinnamon in a medium-size saucepan. Cook over medium heat, stirring often until the berries and rhubarb begin to give off some liquid and the sugar has dissolved.

Bring the mixture to a boil. Partially mash the fruit with a fork as it cooks.

In a small bowl, whisk the water and cornstarch together. Stir into the blueberry mixture and return to a boil. Boil for 30 seconds to 1 minute or until the mixture thickens. Serve warm.

Strawberry Rhubarb Orange Sauce 

¾-1 c. granulated sugar (depends on how sweet you like your sauce)

2 T. orange juice concentrate

scant ½ c. water

5 tsp. cornstarch

3 c. diced rhubarb

3 c. chopped fresh strawberries

1 tsp. vanilla

1 T. Cointreau (or any other orange flavored liqueur)

Combine sugar, orange concentrate, water, and cornstarch in a large saucepan. Bring to a boil over medium heat. Add the rhubarb; reduce heat and cook, stirring occasionally, until the rhubarb is tender, 5 to 8 minutes. Add the strawberries, cook for 30 seconds and remove from heat. Stir in the vanilla and Cointreau. Serve warm.