Breakfast for dinner. A couple nights ago.
Homemade, sourdough buttermilk pancakes accompanied by Marchant’s breakfast porkies and local maple syrup.
BTW - the sourdough starter I’m using is from France, via a Michelin-starred chef in NYC, to Michigan, then Algoma to finally land in my kitchen. It’s about 20+ years old and enjoys pedigree and provenance.
It’s primarily used for pizza dough but leavens a terrific loaf of bread and the best pancakes on the planet.
Pretty good chow if you can get it.
Raising a toast to Lactobacillus fermentation…
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