49er Style Pancake Food

ORIGINAL PANCAKE HOUSE 49ERS PANCAKES SOURDOUGH THE BEST

Original Pancake House 49ers Pancakes Sourdough the Best image

These are awesome!! I found this recipe on the internet at recipelink.com. These are gooey and delish!! There are lots of sourdough starter recipes on the Zaar.

Provided by petlover

Categories Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1 cup milk
1/2 cup sourdough starter
2 eggs, beaten
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon oil
1/2 teaspoon salt

Steps:

Preheat greased griddle.
Mix everything together.
Spoon 1/4 cup onto hot griddle, leaving room for spreading--it will be a little runny-that ok.
Cook until the top of each pancake is bubbly then flip over and cook until lightly browned.
Serve at once with maple syrup and butter.

49ER FLAPJACKS

49er Flapjacks image

Make and share this 49er Flapjacks recipe from Food.com.

Provided by DrEvil

Categories Breakfast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons dry yeast
2 cups warmed milk, 110 degrees
1 1/2 tablespoons melted butter
2 eggs, lightly beaten
1 1/2 tablespoons sugar
1 1/4 cups bread or 1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla

Steps:

THE NIGHT BEFORE your pancake meal, in small saucepan warm the milk to 110F (it should be baby-bottle warm), remove from heat.
Dissolve in yeast.
Let mixture stand 5 minutes.
Meanwhile, combine salt, sugar, and flour in a large mixing bowl.
Add melted butter to milk mixture.
Mix wet ingredients into dry and whisk until fully combined.
Let stand at room temperature for 1 hour , then whisk down to deflate.
Let stand overnight in the refrigerator or at room temperature.
In the morning, deflate again, whisk in beaten eggs and vanilla.
Batter should be runny and spread easily on the griddle.
Use a 12 inch skillet on medium high heat.
Make one large flapjack at a time by lifting the skillet off the heat while you pour ½ cup of batter, tilt the pan to cover the bottom surface completely.
Do not turn until all bubbles pop and the top is basically dry.
This will ensure a uniform golden brown color and correct texture.
Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.
Serves 3-4.
Tangy, soft and chewy.
Store the batter one more day for a tangier taste.

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