recipes

1. Fill snack cup with 1/2 cup pancake batter (recipe below)
2. Microwave 1 minute
3. Top with a dollup of cultured cream cheese* (recipe below) & sliced strawberries
4. More peas!

* Homemade cultured cream cheese can be replaced with regular whipped cream cheese or whip cream.

Sourdough Pancake Batter Recipe: (makes enough for 2 snack cups)

• 1/4 cup sourdough starter (active or discard)*
• 1/4 cup cultured buttermilk or plain yogurt
• 1 egg
• 1 tbsp raw honey (children over 1 years old)
• 1 tbsp melted butter
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt

Mix all ingredients together!

Tip: If you don't keep a sourdough starer you can just mix togerther 1 cup flour & 1 cup filtered water and let sit overnight. If you don't have time just thin the batter with a little extra buttermilk or yogurt.

Fresh Cultured Cream Cheese Recipe:

• 1 quart whole milk
• 1 quart cream
• 1/4 cup yogurt or kefir
• 2 drops double-strength vegetable rennet dissolved in 2 tbsp filtered water
• 1 tsp fine sea salt

Heat milk and cream to 75° F. Add yogurt and stir in an up & down motion for 10 seconds. Stir in dissolved rennet for 10 seconds with an up & down motion. Cover pot and let sit at room temperature to culture for 12 hours. Place colander over a large pot and line with a clean, thin dishtower (a flour sack works well). Pour cultured milk and cream into towel. Gather up the towel and tie it to a wooden spoon placed over the pot OR a cabinet handle with the bundle suspended over the pot to catch the dripping whey. Allow the bundle to hang and drain for 6-8 hours. Open up the towel and add 1 tsp fine sea salt. Mix together and store in a pint jar in the refrigerator.

Yes this sounds like a lot of work - but it's so good and a fun weekend project for you and your little one :)

Thanks for sharing @wildheartfarm