Blueberry sourdough cake

Simple and refreshing. Based on this coffee cake recipe. Note that the center of this cake will rise, creating a cute little hill at the center of a round pan.

INGREDIENTS:

• 2 cups sourdough starter
  
• 1 cup frozen blueberries
• 1/2 cup + 1 tbsp sugar
• 1/2 tsp salt
• 1 cup flour
• 1 tsp cinnamon
• 1/3 cup butter, melted
  
• 1 egg, beaten
  
• 1 tsp. baking soda

DIRECTIONS:

1. Preheat oven to 350º F.
   
2. Combine frozen blueberries and 1 tbsp sugar in a bowl. Microwave for 30 seconds. If still frozen, stir and microwave for another 15 seconds or so.
3. Combine the sourdough starter, blueberries, egg and butter in a bowl; set aside.
   
4. Combine all remaining ingredients in a second bowl. Combine with the wet ingredients and mix thoroughly.
5. Pour into an 8" round non-stick cake pan.
6. Bake for 40 minutes or until center of the cake is set.
   
7. Allow to cool for 30 minutes before serving.

Sourdough pancakes

I briefly considered calling these "one pancake to rule them all." Seriously, I have only had pancakes this nice from one place before this: Johnny's Luncheonette in Newton, MA. (Their pancakes have become more variable in quality since the early 2000s.)

These delicate, crepe-like pancakes are out of this world. Thin, soft, just a hint of sourness to balance the sweet, with the caramel notes of the seared exterior--incredible.

This is basically this recipe, halved, with a couple of minor modifications. (I mean, olive oil? Seriously?) Also, I took my sourdough starter directly out of the fridge and it was fine. Finally, I used baking powder instead of soda and I think it was better.

INGREDIENTS:

• 1 cup sourdough starter
• 1 tbsp. butter, melted
• 1 tbsp. sugar
• 1 egg, beaten
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 2 tsp warm water

DIRECTIONS:

1. Combine baking powder and warm water. Set aside.
2. Gently mix all other ingredients in a small mixing bowl
3. Add the baking powder mixture and gently combine.
4. Allow mixture to stand while heating a skillet to medium-high.
5. Pour about 1/4 cup batter for each pancake. Cook for 60-90 seconds per side. (The pancake is ready to flip the first time when a number of small holes have appeared on the top.)

Serve immediately. Discard leftover batter.