For Valentine’s Day, I made some heart shaped sourdough pancakes with low bush cranberries. Sourdough pancakes or waffles are the typical Sunday morning breakfast at Susie’s Diner, but I couldn’t wait until Sunday. I didn’t have a heart shaped cookie cutter, so I cheated with a homemade tin foil heart, greased with a little butter.

Susie's Sourdough Pancakes

I’ve had my sourdough starter going for 4 years now, which is nothing compared to the real deal, but you’ve got to start somewhere. Luckily, even after I’ve killed it by leaving it in the oven or not taking out the requisite cup of starter before making the batter, I’ve been able to borrow back a cup of starter from my friend Kate (several times), who had borrowed a cup from me.

For pancakes, I use this recipe from Cooking Alaskan:

• 2 cups fed sourdough sponge
• 2 eggs well beaten
• 2 tablespoons of oil (or melted bacon fat)
• 1/4 to 1/2 cup evap. milk (I use the max for thin cakes)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons sugar

I usually add blueberries or cranberries, otherwise its like my pancakes are naked. For sourdough waffles, I use a different recipe from the King Arthur Flour  Baker’s Companion…but that’s for another day.