Recipe by Donna M.
A quick and easy way to use your sourdough starter. Yummy for breakfast or just a snack. Add a little grated orange or lemon zest for a burst of citrus flavor.
Top Review by Cindy Lynn
I will try these again, but next time I will reduce the baking powder to half as I could taste it in them. I also think they would be better with 1/2-1 teaspoon cinnamon added to the dough. With these two modifications I'm sure they would be great with a caramel glaze, icing drizzled on top, or the suggested butter & cinnamon/sugar topping. Thanks for sharing this recipe Donna!
- 1 1⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄2 tablespoons sugar
- 1⁄4 cup shortening
- 1⁄2 cup finely chopped pecans
- 1 egg, beaten
- 1 cup sourdough starter
- 1⁄4 cup melted butter or 1⁄4 cup margarine
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Directions See How It's Made
- Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
- Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
- Stir in pecans.
- Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
- Drop by heaping spoonfuls onto greased baking sheet.
- Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
- Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
- You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.