Sourdough Pancakes

During this time of being quarantined I am having a lot fun experimenting with new recipes, and tweaking old ones.  I was given some sourdough starter about a month ago, and let me tell you, this stuff is a baker’s dream!  I was contemplating starting my own from scratch.  Searching videos and tutorials, and seeing all the Instagram posts and stories was quite frankly a bit overwhelming (to say the least!!).

When I was seeing how much of the starter needs to be discarded, I searched for recipes and ideas for using the discard, rather than throwing it away (gasp!).  If you know me than you know I do not like to waste food.  I grew up in a large family, and my mother always made leftovers, and I always made leftovers when my children were growing up.  I like to get a bit more creative these days with ways to reinvent leftovers.

I love seeing all the inventive and delicious ways to use leftovers.  My Instagram foodies and bloggers are very inspiring…Thanks guys!!

On my quest to use my sourdough discard, I came across this sourdough pancake recipe.  As I was reading the comments I immediately knew I had to make these!

I have always enjoyed going out to breakfast.  I think I actually enjoy it more than going out to dinner!  I posted my go to pancake recipe a couple of weeks ago.  Although that recipe will stay in my recipe arsenal, but this sourdough recipe is right up there.

This recipe is inspired by Tastes of Lizzy T.   Thank you so much for sharing this wonderful recipe!!

Enjoy my friends!!


  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon fine kosher salt
  • 1 cup sourdough starter (240 grams)
  • 1 1/2 cups milk (370 grams)
  • 1 large egg, beaten
  • 2 tablespoons canola or olive oil (28 grams)


Whisk flour, sugar, baking power, baking soda and salt in a large bowl.


Add sourdough discard, milk, beaten egg and oil.  Mix until combined.

Spray griddle with cooking spray or coat with butter.  Heat griddle on medium heat.

Pour batter by 1/4 cupful on heated grill.  Cook until pancakes start to bubble.  Flip and continue process until pancakes are cooked through (about a minute).

These pancakes are so light and fluffy!  The hint of sourdough taste pairs well with pure maple syrup…YUMMM!!!

You can get creative with toppings and fillings for these gems!  I think these would make the perfect birthday waffle, loaded with sprinkles and more sprinkles!!

I hope you make these delicacies, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!


Blueberry Coffee Cake


I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries .  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!


  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 tablespoons unsalted butter (57 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 2 teaspoons baking powder
  • 1/2 teaspoons fine kosher salt
  • 1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 large egg
  • 1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

  • 1/3 cup all-purpose flour (42 grams)
  • 5 tablespoons unsalted butter (70 grams)
  • 1/4 cup brown sugar (57 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon


Toss blueberries with a tablespoon of flour and set aside.

Blueberries coated with flour

Zest one lemon.  Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk.  The milk will be added alternately with flour mixture.

Zest of one medium lemon

Preheat oven to 350 degrees.  Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla bean extract.  Mix until fully combined.



In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.


Fold blueberries into batter and spread in prepared pan.

Combine all topping ingredients in a small bowl. Mix until crumbly.  Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.  Place pan on cooling rack and cool completely.  Store any leftovers in an airtight container.  Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi.  I would love to see your photos:)!





Flaky Blueberry Scones



If a flaky biscuit and a muffin had a baby, I think it would taste like this blueberry scone. Adding a few quick folds in this dough adds a bit more rise and a little more puff to the finished product.  This makes for a party in your mouth!  You may even break out in the “happy food dance”.   It’s a real dance, just ask any foodie out there!

That being said, these scones are a little more involved than most scone recipes I’ve made, but the end result is way better… Trust me!

I am going to walk you through the process from start to finish with step by step photos.   Did I mention I received a new camera for Christmas from my husband?  Thanks Babe…you just made my life a whole lot easier!!

Now let’s get started!

First you are going to want to put ½ cup (one stick) of unsalted butter in the freezer. You are going to be grating this so it will be easier to mix into the flour mixture.  Gently folding the grated butter into the flour and folding a couple of times is going to give these scones a nice rise and flaky texture.

It is very important not to overwork the dough. If you do your scones will be tough instead of tender.  You will only want to knead and fold the dough the number of times called for in this recipe.


  • 1 stick unsalted butter (frozen) 113 grams
  • 1 ½ cups frozen or fresh blueberries (255 grams)
  • 2 tablespoons unsalted butter (melted) this will be brushed on top of the scones before baking.
  • ½ cup whole milk (122 grams)
  • ½ cup sour cream (57 grams)
  • 2 cups all-purpose flour (240 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 tablespoon Turbinato sugar- to sprinkle on top before baking (13 grams)
  • 2 teaspoons baking powder (8 grams)
  • ½ teaspoon baking soda (3 grams)
  • Zest from one lemon


Preheat oven to 425 degrees. Line baking sheet with parchment paper or use silicone pad. Rinse blueberries and pat dry.  Place in the freezer until ready to use.


Grate one stick of butter. Place butter in the freezer until ready to use.

Whisk the sour cream and milk together and place in the refrigerator until needed.


Place flour, granulated sugar, baking powder, baking soda and lemon zest in bowl and whisk until combined. Add the frozen butter to this mixture and gently toss with the flour mixture just until the butter is coated. Add the milk mixture and fold with a spatula until combined.  Transfer the dough to a floured surface and knead the dough 6-8 times with floured hands.  The dough should come together in a ragged ball.  Add flour to the surface and to your hands as needed to prevent the dough from sticking.

Now roll the dough into a 12” square. Fold the dough into thirds (like a business letter).  I used my large bench scraper to help me with this process.  Fold into thirds again, starting with the short ends and bringing them towards the middle forming a 4” square.  Chill in the freezer for 5 minutes.  (I put mine on a floured plate).

Transfer the dough to a floured surface and roll into a 12” square again. Place blueberries on top of the dough and gently press into the dough.

Roll the dough into a log. With seam side down, gently roll and press into a 12” X 4” rectangle.

Using a sharp (and floured) knife, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles).  Place them on a prepared baking sheet, brush with the melted butter and sprinkle with the Turbinato sugar.  Bake for 20 minutes or until tops and bottoms are golden brown.  Transfer to a wire rack.  Wait approximately 15 minutes and serve!









Blueberry Crumble Muffins


I love blueberry muffins! I would even go as far as to say they are my favorite.  When you make that crumble to put on the top…mmmm!!   When they’re baking in the oven, the smell is going to be ridiculously amazing!!   With your senses being tormented, you can’t wait for them to come out of the oven.

I’m not anti butter by any means, in fact, I am very much pro butter, but I like to eat my muffins plain.

When they come out of the oven, and they’re sitting all pretty on the cooling rack, I’ll wait until one is just cool enough to eat. I’ll have my cup of coffee in hand all ready to go!  Breaking it open to see all those beautiful blueberries….Oh My Goodness!!!

You have got to make these! I promise you will not be disappointed!!

So go on, use up those blueberries that are hanging out in your “fruit and veggie” drawer!   Let’s face it, it’s September and we all want to get started with baking everything “cinnamon and spice”!!

Crumb topping ingredients:

  • 1 cup all purpose flour (120 grams)
  • 1/3 cup brown sugar (70 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 Tablespoons butter melted (85 grams)

Combine flour, sugars, baking powder and salt in small bowl. Stir in the melted butter then work the mixture with your fingers until it resembles pea sized clumps.  Put aside

Muffin ingredients:

  • 2 cups all purpose flour (240 grams)
  • ½ cup brown sugar (107 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup canola oil (237 ml)
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • ¾ cup milk (177 ml)
  • 2 eggs
  • ½ tablespoon vanilla bean paste
  • 1 ½ cups fresh or frozen blueberries (255 grams)

In a medium bowl whisk together the flour, sugars, baking powder, and salt. With a stand or hand held mixer, blend the oil, lemon zest, lemon juice, milk, eggs and vanilla bean paste until just combined.  Fold the flour mixture into the wet ingredients (do not overmix!). Stir the blueberries into the mixture.  Be gentle as to not break them.

Scoop the mix into prepared baking tins and bake at 375 degrees for 25-30 minutes. Cool on racks and enjoy!  Muffins can be frozen or kept in an airtight container.


Blueberry Pop Tarts

Best Pop Tarts Ever!

Alright!  I’m going to warn you right now that if you make these pop tarts, you will never eat a pop tart out of a box ever again!! 

I made a blueberry filling, but please feel free to use your filling of choice. I think a good jam or jelly would work just fine. I started by cooking 2 cups of blueberries, ¼ cup of granulated sugar, and one teaspoon of fresh lemon juice. Mix 3 ½ Tablespoons cornstarch with 3 ½ Tablespoons very warm water in a small bowl and set aside. Cook the berries on medium heat (stirring constantly) for about 6 minutes, until thick and bubbly. Add the cornstarch mixture and bring to a boil. Immediately remove from heat and stir in 1 tsp. of *pure vanilla and ½ tsp. of pure almond extract. Allow this berry mixture to come to room temperature.

I made mine ahead of time and put it in a jar in the refrigerator. This isn’t necessary.

While the filling is cooling, let’s start making the flaky pie dough. I make my dough in a food processor, but you can mix it with a pastry cutter or fork. Add 2 cups (*250 grams) all-purpose flour, one cup of butter, cubed, 1 Tbs. granulated sugar, and ½ tsp. salt. Pulse this until it is a crumb texture (about 10-12 times). Drizzle in ¼ cup of ice water (or more if needed). Pulse, just until the dough comes together. Put the dough on plastic wrap and knead it until it comes together. Make a large, flat disc. Wrap it in plastic wrap and refrigerate for at least an hour so the dough can rest. You can skip this process all together and purchase store bought, but I STRONGLY suggest making this dough. You will be so happy you did! When your dough has chilled, roll out the dough to less than ¼ inch thickness. The dough will seem really crumbly when you start to roll it. Trust me, that is exactly how it is supposed to be. Knead it gently with your hands, and then roll it out. Cut 12- 3”x4” rectangles (this recipe makes 6 pop tarts). You can reroll this dough. It’s very forgiving☺️! Preheat your oven to 375 degrees. Place six rectangles (aka the bottom of your pop tart) on a lined cookie sheet. I like to use silicone pads, but parchment paper will work just fine. Put 2 Tablespoons of filling on top of the rectangle. Try to stay away from the sides. Top with the remaining 6 rectangles and press the seams together. It is important that you seal your pop tart sides firmly, otherwise your filling is going to ooze out all over the place (some spillage is just fine though…let’s not sweat the small stuff 😁). You can also crimp the edge with a fork to help with the seal. Brush the top of the pop tarts with an egg wash (one egg and a Tbs. of water whisked together) and make a few vent holes with a fork. This helps the steam to escape. Bake at 375 degrees for 20-22 minutes. Remove from the oven and allow to cool slightly. Make a frosting using 1 cup of confectioners’ sugar, 1 tsp. vanilla, a pinch of salt (trust me, this enhances the flavor so much), and 3-4 Tbs. milk or heavy cream. Mix all of the ingredients in a bowl (use more milk if desired). Frost your pop tarts and add some sprinkles (because sprinkles=FUN!!)…just saying🎉! This is where I get really excited…Now you get to enjoy the BEST POP TART EVER!!! Trust me; these things are not going to hang around your house very long! If you do need to store them for any amount of time, just put them in an airtight container and they will stay fresh for a few days. *I like using my kitchen scale and will often use gram measurements. I feel like this makes for consistency in my baking product. *ALWAYS use pure extract flavoring. Using imitation is going to affect the outcome of your product!