Categories
Breakfast recipes Recipes sourdough recipes

Sourdough Discard Sheet Pan Pancake Recipe

Sheet pan pancakes are a quick and easy way to feed a crowd in the morning without having to stand by the stove for hours. They also make great leftover breakfast for easy weekday mornings. This sourdough sheet pan pancake recipe is also great for using up some extra discard. This recipe can also be used to make regular sourdough discard pancakes and waffles.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make a sheet pan pancake?

A standard half sheet pan 18 x 13 inch

Alternatively you can use a 11 x 17 inch rimmed cookie sheet pan (just reduce the discard to 3/4 cup and reduce the milk to 1 cup)

Sourdough discard – If you don’t have sourdough discard you can replace it with 1/2 cup of all-purpose flour and 1/2 cup of buttermilk or milk.

Sourdough discard sheet pan pancake ingredients

  • 2 Cups All-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 tablespoons sugar
  • 1 cup sourdough discard
  • 1 and 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup fresh blueberries, washed and patted dry
  • 5-6 fresh strawberries, washed patted dry, and sliced
  • 1 banana, peeled and sliced
  • 1/4 cup of chocolate chips

Sheet Pan Pancake Directions

Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It’s ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

sheet pan pancake batter

Meanwhile, prepare your fruit. Make sure your fruit is patted dry.

Add the chocolate chips and fruit to the top of the batter.

Sheet pan pancakes

Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

sourdough discard sheet pan pancake

Sheet pan pancake mix-in and topping ideas

Mix-ins:

  • Fresh blueberries
  • Fresh strawberries
  • Fresh raspberries
  • Fresh black berries
  • Bananas
  • Chocolate chips, or any chip e.g. white chocolate, butterscotch etc..
  • Fresh thin apple slices, with cinnamon
  • Cinnamon and brown sugar
  • Nuts e.g. walnuts, pecans, cashews

Toppings:

  • Maple syrup
  • Powdered sugar
  • Strawberry syrup
  • Whipped cream
  • Nutella
  • Jam

Can you use this recipe to make regular pancakes or waffles?

Yes you can use this same recipe to make sourdough pancakes and waffles.

Sourdough discard waffles

Find this cute pumpkin waffle maker here. These mini waffles fit perfectly in a standard toaster and make a quick and easy breakfast. Just make the waffles on the weekend and you will be ready for a busy week.

More Sourdough Discard recipes

Dessert: Sourdough discard strawberry shortcake

Great for dipping: Sourdough discard pita bread

Perfect for family pizza night: Sourdough discard pizza dough

Printable Recipe

Recipe By Kristin
Course: breakfast Cusine:American Difficulty:Easy

Servings

12 minutes

Preparing Time

10 minutes

Cooking Time

15 minutes

Calories

kcal

INGREDIENTS

  1. 2 Cups All-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon baking powder

  4. 1 teaspoon sea salt

  5. 3 tablespoons sugar

  6. 1 cup sourdough discard

  7. 1 and 1/2 cups milk

  8. 1 teaspoon pure vanilla extract<br>

  9. 4 tablespoons butter, melted

  10. 2 large eggs

  11. 1/2 cup fresh blueberries, washed and patted dry

  12. 5-6 fresh strawberries, washed patted dry, and sliced

  13. 1 banana, peeled and sliced

  14. 1/4 cup of chocolate chips

DIRECTION

  1. Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It's ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

  2. Meanwhile, prepare your fruit. Make sure your fruit is patted dry.<br>Add the chocolate chips and fruit to the top of the batter.
  3. Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

NOTES

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Categories
Recipes Traeger Recipes

How to Smoke Pork Tenderloin on the Traeger

Smoked Pork tenderloin is so easy. It’s easy to prepare, and simple to smoke. Add a couple of tasty sides and you have one of the easiest family dinners possible. Many side dishes can be smoked at the same temperature along with your pork tenderloin. Here’s how:

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Smoked pork tenderloin ingredients

1.5 pound pork tenderloins, silver skin removed

Your favorite rub

Great rubs for smoked pork tenderloin

How to smoke pork tenderloin

Preheat your Traeger to 225 degrees F. Place the seasoned pork tenderloins on the Traeger. Place a meat thermometer in the center of the largest tenderloin.

pork tenderloins ready to smoke

Smoke for 1.5 – 2 hours for 145 degrees. Smoke for 2 – 2.5 hours for 160 degrees. The smoke time varies depending on the size of your tenderloins and the weather.

smoked pork tenderloin

Great sides for pork tenderloin

How to smoke vegetables and potatoes on the Traeger

Smoke up some veggies along with your pork tenderloin. You can smoke most veggies at the same temperature as the pork tenderloin. Just add them after the first 1-1.5 hours of smoking.

Smoked Asparagus with pork tenderloin
smoked asparagus at 225 degrees F
Smoked vegetables with pork tenderloin

Baked potatoes need to be smoked at 400 degrees for ~ 1 hour depending on the size of the potato. If you want to serve them with your smoked pork tenderloin, put the potatoes on first at 400 degrees for 30-40 minutes, then turn the heat down to 225 add the pork. The potatoes will finish cooking at the lower temperature over the longer time. I usually add a few extra potatoes and use the leftover smoked potatoes to make potato salad. Find the best potato salad recipe here.

Smoked vegetables

If you want to add some extra flavor to you vegetables try adding some Traeger veggie rub or Kinder’s Lemon pepper seasoning.

More great Traeger recipes

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Categories
Save Money

Kids do not need a new backpack every year!

Back-to-School is viewed as expensive time of year, but it doesn’t have to be. There are plenty of ways to save money on school supplies. When we send our kids to school they are taught to reduce, reuse, recycle. Unfortunately, they forget all about that during back-to-school shopping and want all new stuff. Use this time to teach them how to save money on school supplies by reusing items that are still in good shape.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Lessons learned when kids reuse their backpack

  • Kids learn to be thrifty. Reusing a perfectly good backpack teaches kids that they don’t need to spend money on new things all the time. Show them the back-to-school budget. Show them the things that they actually need, maybe it will be new shoes or new clothes. Have them help shop for the things they need.
  • Kids learn that they don’t always get everything they want. This is an important lesson for kids. I always offered my kids the option to put a new backpack on their birthday or Christmas wish list if they were really sad about using their old backpack, but it never made the list. Sadly, because backpacks are so cheap in November. I could have saved big on those Christmas items.
  • Kid’s learn to reuse! This is a great lesson in being a good steward of our Earth. What happens to all of those discarded backpacks? You can hardly even give them away. Even charities want new backpacks. They probably end up in a landfill. Prevent that by reusing those backpacks!

When is it time for a new backpack?

The backpack is too small

You can’t buy an adult size backpack for a four-year-old. A pre-school backpack can be used through first grade, maybe second grade. Eventually the kid will be too big for the bag, or the stuff they need to carry will not fit in the bag. This is a reason for a new backpack.

The zipper broke

This is a big problem for the licensed character backpacks you will find in many of the big box stores every year. I never bought these backpacks for this reason. We did receive a free brand new Nemo backpack from a friend. Of course we used it, but it only lasted a year and a half. Much less time than the quality pre-school backpacks my other kids used. My advise, buy quality!

The pattern is too babyish

This need is avoidable. Once again, do not choose character backpacks. Not only will they wear out faster, but the kids will outgrow the fascination with the character on their backpack. Of course, I’m not suggesting that you send your kid to school to get bullied for their baby backpack. I’m suggesting that you use your judgement and buy something with a design they will not out grow right away. Tie dye instead of My Little Pony. Stripes instead of Sonic. Save the fun characters for items that will not last, like shoes, T-shits, pencils or notebooks.

The straps broke

This is the most common breaking point on a backpack. In my experience the straps or top handle were the first thing to go. The next most common wear point is the side “water bottle pocket”. Look for strength in these areas.

The backpack was lost or stolen

Things happen, kids are human and humans are not perfect. It is possible to lose things. This is somewhat preventable if you teach responsibility, but even responsible kids make mistakes. I do not recommend highly desirable brand names for backpacks because they do increase the chance of theft. I really love Under Armor and North Face products, but choose not to buy backpacks from them because of the increased chance of theft. It’s fine to buy T-shirts, sweatshirts and other items, but if your backpack is stolen, everything inside is also stolen. It’s just not worth it. Better to choose a less “cool” brand name for a backpack.

How many backpacks do kids need form Pre-K-12th grade?

Four or five backpacks should be plenty. One back pack every 3-4 years, should be enough. Hopefully the last bag will stick with them through college and beyond if you buy quality. It’s best to start out with reusing backpacks as early as possible because that way reusing will be the expectation.

What to look for in a quality backpack

First choose the right size for your child:

4-6 years: ~15 L or 900 cubic inches – Skysper Kids Backpack or Pottery Barn Kids size small

7-12 years: ~24 L or 1500 cubic inches –JanSport Superbreak

13+ years: ~32 L or 2000+ cubic inches – JanSport Double Break

Look for a water bottle pocket that does not have mesh. Mesh will wear out. It’s also nice to have 2 water bottle pockets, incase one wears out. This is hard to find. JanSport has a great one. Find it here. I have found the JanSport brand to hold up for several years. They also have a lifetime warranty against manufacturer defects. They only problem with JanSport is that they do not make a backpack small enough for a 4 year-old.

Shop luggage brands and hiking brands for quality backpacks. I found that once my kids were adult size, there were many backpack options that were high quality in luggage and hiking brands. My son liked to carry his backpack by the top handle. This is a feature that is made stronger in some luggage brands. Samsonite has a very strong handle on the top of the bag. It has held up to this way of carrying for several years.

Osprey is a hiking brand that makes a laptop backpack. This is a brand we have a lot of experience with. They make a quality bag that holds up well.

Take an inventory of the school supplies you have

Don’t feel like you need to buy your child a whole new wardrobe just because they are starting a new school year. Go though their backpacks and their closets. Determine what still fits, and what still works. For example, if their backpack is still in good shape, they can use it again. If their pants are too short add them to the shopping list.

Next Compare what you have to what you need

Obtain a school supply list from your child’s school, if available. The most expensive school supplies are often reusable. Here are some things that you can often reuse for several years:

Save money on Reusable School Supplies

Save money on reusable school supplies by reusing them, handing them down from one kid to the next, or if needed these item tend to have huge price drops after school starts. Try to hold off if possible and buy these items in October or November.

  • Scissors
  • Pencil box
  • Backpack, if you buy quality
  • Lunchboxes, if you buy quality – Find some great bento box lunch ideas here.
  • Folders, especially if you buy plastic ones
  • 3-ring binders
  • Dividers, especially plastic dividers
  • Earbuds or headphones
  • Calculators, although they often need to be upgraded in later years
  • Protractors, compasses and rulers
  • Notebooks, sometimes only a few pages are used

Save money on School supplies, you will need every year

Most of these consumable items are on mega sale at most big box retailers every year. These items should not break the bank, especially if you shop early, and shop around. For the best savings on consumable school supplies shop early and shop around.

  • Pencils
  • Pens
  • Markers, only in younger grades
  • Glue sticks, only in younger grades
  • Colored pencils
  • Notebooks
  • Filler paper
  • Graph paper
  • Erasers
  • Composition Notebooks, wait to buy these until you know which one your child’s teacher wants them to have.
  • Classroom supplies: Clorox wipes, paper towels, etc…
  • Shoes
  • Clothing, especially for growing kids – Find out how to save on clothing here.

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Categories
Desserts Recipes sourdough recipes Traeger Recipes

Best Sourdough Discard Strawberry Shortcake Recipe

This sourdough discard strawberry shortcake is to die for! So flaky and delicious. The perfect mix of sweet and sour. You will not want to make it any other way. Included below you will find directions for making the shortcakes, strawberry topping, and homemade whipped cream. You can also use Redi whip if you prefer. As always, I do not like to turn on the oven in the summer, so I’ve included directions for baking the shortcakes on the Traeger.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Sourdough discard shortcake ingredients:

  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 1/2 cup (1 stick) of cold butter
  • 1/3 cup sourdough starter discard (straight from the fridge)
  • 1/3 cup milk

Shortcake directions

Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture.

grated butter in shortcake dough

Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.

Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.

shortcakes ready to bake

Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned.

Allow the shortcakes to cool if desired.

Strawberry Topping Ingredients:

  • 2 pounds fresh strawberries
  • 1/4 cup sugar

Strawberry topping directions:

Wash the strawberries, and remove the stems. Slice the strawberries into bite size pieces. Place the berries in a bowl. Add the sugar and mix. This mixture can be added to the shortcakes right away, or if you prefer softer strawberries with more syrup, wait a couple of hours before serving.

Homemade whipped cream ingredients

  • 2 cups heavy cream or whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Homemade whipped cream directions

Mix the ingredients together in a bowl. Whip with a hand held mixer or stand mixer with a whisk attachment until peaks begin to form about 3-4 minutes. Do not over whip!

Homemade whipped cream is best used right away, although it can be stored for up to 24 hours in the refrigerator. If you choose to pipe your whipped topping onto the strawberry shortcake, I recommend the Wilton 8B tip. Otherwise, it tastes great if you just spoon it on!

How to assemble the strawberry shortcakes

Cut the shortcake in half. Place the bottom half in a bowl, layer with strawberries, then whipped cream then the top half then whipped cream then more strawberries. Yummy!

sourdough discard strawberry shortcake

Can you bake strawberry shortcake on the Traeger?

Yes you can! Preheat the Traeger to 425 degrees F. Place the parchment lined cookie sheet with shortcakes on the Traeger. Bake/smoke for 17-18 minuets or until lightly browned.

Printable recipe

More Desserts:

As an Amazon Associate, I earn on qualified purchases.

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

5 minutes

Cooking Time

18 minutes

Calories

kcal

INGREDIENTS

  1. 2 cups All-Purpose flour

  2. 1 Tablespoon baking powder

  3. 1/2 teaspoon salt

  4. 3 tablespoon sugar

  5. 1/2 cup (1 stick) of cold butter

  6. 1/3 cup sourdough starter discard (straight from the fridge)

  7. 1/3 cup milk

  8. Strawberry topping

  9. Whipped cream

DIRECTION

  1. Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture. Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.<br>

  2. Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.
  3. Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned. <br>Allow the shortcakes to cool, if desired.
  4. Top with strawberries and whipped cream.

NOTES

Categories
Recipes Sides Traeger Recipes

Traeger Smoked Corn on the Cob

You will not regret giving this recipe a try. It is so easy and so delicious. Honestly it’s the best corn on the cob I’ve ever made.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Smoked corn on the cob ingredients:

  • 8 fresh sweet cobs of corn, husks removed
  • 3 tablespoons of butter
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions:

Melt the butter and add the seasonings to the melted butter. Mix well.

brushing butter on corn

Use a silicone brush to coat the corn cobs with the seasoned butter.

corn ready for the smoker

Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.

corn on the Traeger

Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

Smoked corn on the cob

What goes great with smoked corn on the cob?

Honestly any summer grilled or smoked meat would be perfect for a side of corn on the cob! Smoked sausage pairs really well with smoked corn on the cob because it smokes for almost the same amount of time at the same temperature! If you are smoking a larger meat that needs more space the corn can smoke on the top shelf. Try it with these tasty ribs.

Corn on the cob and sausage on the Traeger
Smoked sausage and corn on the cob meal

Don’t forget to add homemade sauerkraut!

Other fabulous Traeger side dishes:

Try adding this smoked corn to smoked succotash! Just cut the corn from the cob and mix it in instead of using canned corn. Four corn cobs is approximately equal to one can of corn. A perfect side for any smoked meat.

Many vegetables are great smoked. Try this amazing smoked asparagus.

Smoked Asparagus recipe

More Traeger Recipes

Traeger Smoked Pork Tenderloin

Smoked Stuffed Peppers

Easy Breakfast Casserole on the Traeger

Smoked Shepherd’s Pie

Printable Recipe:

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

5 minutes

Cooking Time

75 minutes

Calories

kcal

INGREDIENTS

  1. 8 fresh sweet cobs of corn, husks removed

  2. 3 tablespoons of butter

  3. 1/4 teaspoon fresh ground black pepper

  4. 1/8 teaspoon salt

  5. 1/4 teaspoon garlic powder

  6. 1/4 teaspoon onion powder

DIRECTION

  1. Melt the butter and add the seasonings to the melted butter. Mix well.  Use a silicone brush to coat the corn cobs with the seasoned butter.

  2. Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.
  3. Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

NOTES

As an Amazon Associate, I earn from qualified purchases.

Categories
Sides Traeger Recipes

Smoked Succotash on the Traeger Recipe

Need a great side for your pulled pork or brisket? Look no further, this amazing smoked succotash on the Traeger recipe will surely please!

Disclaimer: This post may contain affiliate links. I earn commission on qualified sales at no additional cost to you.

Smoked Succotash Recipe Ingredients:

  • 16 ounces fresh or frozen lima beans
  • 1/2 pound of bacon, cooked and minced
  • 1 large onion (diced)
  • 12 ounces okra, fresh or frozen (sliced)
  • 2 – 15 ounce cans of sweet corn, drained (or corn from 8 smoked cobs)
  • 1/2 teaspoon fresh ground pepper
  • 4 tablespoons butter
  • 1 pint cherry tomatoes, halved
  • 1/4 cup thinly sliced fresh basil

Directions:

Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

Sauté onions and okra

Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat. Stir in the corn, lima beans, remaining butter and pepper.

Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.

Smoked Succotash

When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

Smoked succotash

Note: When you smoke the succotash, you are essentially just adding smoky flavor and heat. The temperature and time can be adjusted. This is part of the reason why this is such a great side for smoked meat. You can add this side for the last hour of smoking at any temperature between 180-225 degrees F. Alternatively you can smoke this side while your meat rests. If you want to warm it faster you can smoke ate 350 degrees F for about 20 minutes.

Can you prepare Smoked Succotash ahead of time?

Yes, you can! You can prepare it the night before. Refrigerate overnight, but bring it to room temp before smoking it. If you want to heat it straight from the fridge, you will need to increase the temperature and cooking time. From cold, smoke at 350 degrees F for 30 min. No matter how you choose to smoke it, wait to stir in the tomatoes, basil and cooked bacon until ready to serve.

Does smoked succotash make good leftovers?

It sure does! So great my daughter eats it for breakfast. I mean, why not? It does have bacon!

What goes great with Smoked Succotash?

Smoked succotash is a great summer side for burgers and brats! Try it with Smoked Ribs, brisket or pulled pork!

More Traeger Recipes:

Printable Recipe

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

10 minutes

Preparing Time

20 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 16 ounces fresh or frozen lima beans

  2. 1/2 pound of bacon, cooked and minced

  3. 1 large onion (diced)

  4. 12 ounces okra, fresh or frozen (sliced)

  5. 2 – 15 ounce cans of sweet corn, drained

  6. 1/2 teaspoon fresh ground pepper

  7. 4 tablespoons butter

  8. 1 pint cherry tomatoes, halved

  9. 1/4 cup thinly sliced fresh basil

DIRECTION

  1. Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

  2. Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat.
  3. Stir in the corn, lima beans, remaining butter and pepper.
  4. Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.
  5. When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

NOTES

As an Amazon associate I earn form qualified purchases.

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