Our Recipes

Sourdough French Toast

Ingredients:

  • 1 Loaf of Fiddler’s Farm Sourdough Bread (We love our Original, Cinnamon Raisin Swirl, or Lemon Blueberry for this recipe!)

  • 1/2 Cup Heavy Cream

  • 1/2 Cup Whole Milk

  • 1/3 Cup Sourdough Discard (*optional)

  • 1 tsp Vanilla Extract

  • 6 Eggs

  • 2 TBSP Maple Syrup/Honey (or Brown Sugar)

  • 1 1/2 TBSP Ground Cinnamon

  • A pinch of Sea Salt

Directions:

  1. Pre-slice your sourdough bread to your desired thickness.

  2. Preheat your griddle (we prefer a cast iron) on medium heat and add a dollop of butter to the pan as it preheats.

  3. In a large mixing bowl, combine the heavy cream, whole milk, sourdough discard (if using), vanilla extract, eggs, maple syrup (or brown sugar), ground cinnamon, and sea salt. Stir until completely combined.

  4. Dip each individual slice of sourdough bread into the mixture, ensuring it is fully coated, and place directly onto your preheated griddle.

  5. Cook each side for 2-4 minutes, depending on your pan type and heat setting. Remove each piece from the pan once both sides are a medium golden brown.

  6. Add your favorite toppings and enjoy!

This recipe makes the most delicious French toast from one loaf of Fiddler's Farm sourdough bread. Perfect for breakfast or brunch with family and friends!

Yield:

1 loaf of Fiddler’s Farm sourdough bread.

Freezing Tip:

You can freeze these for up to 3 months!

Sourdough Pancakes

Ingredients:

  • 1 1/2 Cup All-Purpose Flour

  • 1 tsp Cinnamon (Optional)

  • 1 tsp Baking Soda

  • Pinch of Sea Salt

  • 1 Cup Whole Milk

  • 1 Cup Sourdough Discard

  • 1/4 Cup Melted Butter

  • 1/3 Cup Buttermilk (or substitute with Yogurt)

  • 2 TBSP Maple Syrup or Honey (or substitute with Brown Sugar)

  • 1 tsp Vanilla Extract

  • 1 Egg

Directions:

  1. Whisk together the all-purpose flour, cinnamon (if using), and sea salt. Set aside.

  2. In a separate bowl, combine the milk, buttermilk, melted butter, maple syrup or honey, vanilla extract, and egg. Mix until well combined.

  3. Add the dry ingredients to the wet ingredients and mix until fully blended.

  4. If needed, adjust the batter thickness by adding 1-2TBSP at a time of additional whole milk.

  5. Stir in the baking soda until well incorporated.

  6. Allow the batter to rest for 10 minutes.

  7. Preheat a cast iron griddle on medium heat with a dollop of butter.

  8. Cook the pancakes until golden brown on each side.

  9. Serve with your favorite toppings and enjoy! The possibilities are endless—add chocolate chips, berries, bananas, and more!

Yield:

Approximately 10-12 pancakes.

Freezing Tip:

You can freeze these pancakes for up to 3 months!