Homemade breakfast (for lunch): Sourdough pancakes with sour cherries in syrup.
To keep Sally, my sourdough starter, happy and alive after spending 20 hours in my suitcase as I flew from Georgia to California, I fed her flour and water on arrival and once again this afternoon. Rather than discarding a cup the last time around—I want to keep her at room temperature for a while, which necessitates feeding twice a day, to get her going for tomorrow’s burger buns—I decided to make pancakes. They turned out so good! Great bread-like taste in the form of a pancake.
Another hallmark of returning home after months of being away: I’ll never know what I’ll find in the pantry (usually a total mess). This time there was a jar of sour cherries in light syrup just sitting there. I simmered some with half a cup of sugar to sweeten and thicken the syrup; it ended up being a perfect topping for the pancakes.
I can’t express how glad I am to finally have use of my cast iron skillet and vintage stove once again.
