AMISH FRIENDSHIP BREAD PANCAKES
What better way to start off the weekend than with Amish Friendship Bread sourdough pancakes, fresh off the griddle? This recipe is light, fluffy, and a fast favorite.
Provided by Friendship Bread Kitchen
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- In a small mixing bowl, combine starter, oil, milk and egg.
- In a large mixing bowl, combine flour, salt, baking powder and baking soda.
- Create a well in the center of the dry ingredients and pour the starter mixture in the center. Using a hand mixer, mix on medium until incorporated.
- Spoon batter onto a skillet or a greased griddle over medium heat. Cook until bubbles appear on the surface, then flip and cook until gently browned on the other side.
- ENJOY!
SOURDOUGH BUCKWHEAT PANCAKES
Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!
Provided by Carina
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
- Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!
Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g
QUICK SOURDOUGH PANCAKES
This is a great way to use some of your starter without waiting overnight. I made about 4 different recipes to come up with this recipe. I added and subtracted till I got the mix that I likes not to thin not to thick. Hubby is hard to please and even he likes it.
Provided by luv2cooktoomuch
Categories Sourdough Breads
Time 7m
Yield 10 pancakes, 3 serving(s)
Number Of Ingredients 8
Steps:
- mix flour,baking soda, sugar and salt.
- add starter,butter.milk and the egg.
- Mix well - Some lumps are fine.
- let sit for a minute or two while heating your skillet. I use a cast iron skillet lightly oiled.
- when pan is hot drop by 1/8 c amounts
- cook until bubbles appear and then flip after about 45 seconds they are done.
- remove from pan and serve as you like with syrup or fruit.
Nutrition Facts : Calories 314.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 90.9, Sodium 929.2, Carbohydrate 43.2, Fiber 1.1, Sugar 8.6, Protein 8.5
AMISH SOURDOUGH PANCAKES
Easy and delicious way to make yeast pancakes using your Amish Friendship Bread Starter." Made even easier using pancake mix, though no reason you couldn't use your favorite buttermilk pancake recipe. Found on All recipe site
Provided by Bonnie G 2
Categories Breakfast
Time 20m
Yield 8 pancakes, 8 serving(s)
Number Of Ingredients 3
Steps:
- Place the pancake mix in a large bowl.
- Add the water and Amish Friendship Bread Starter and stir until well combined.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Nutrition Facts : Calories 41.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.5, Sodium 116.3, Carbohydrate 7.9, Fiber 0.3, Sugar 0.2, Protein 1.1
SOURDOUGH PANCAKES (AMISH FRIENDSHIP BREAD STARTER)
These are great pancakes made with Amish Friendship Bread Starter. I am always looking for new and creative ways to use my starter!!! These pancakes smell fabulous, and are a bit sweet with yeast flavors. I thought they were great with just butter on top. I sometimes add cinnamon or Apple Pie Spice and sub out apple butter for the oil. . .just an idea!
Provided by januarybride
Categories Breakfast
Time 25m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg, then add in wet ingredients.
- Add dry ingredients to the wet ingredients and mix well.
- If batter seems too thick, add more milk 1 Tbsp at a time until desired consistency.
- Preheat griddle pan to med-high, spray with non-stick cooking spray and pour batter onto griddle using 1/4 cup of batter per pancake.
- Once pancake looks set around the edges and a few bubbles are coming up thru the middle of the pancake, turn it over and cook another minute or two until done.
- Serve hot with butter.
SOURDOUGH PANCAKES
Steps:
- In a large mixing bowl, beat eggs.
- In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
- Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
- In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
- When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
AMISH SOURDOUGH PANCAKES
An easy and delicious way to make yeast pancakes using your Amish Friendship Bread Starter.
Provided by Renate Koenig
Categories Pancakes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 23.2 g, Cholesterol 6.8 mg, Fat 1.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 396.2 mg
AMISH SOURDOUGH BREAD/STARTER
Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you want! Traditionally, starter is given to friends and family in 1 cup increments, after the 10 days. You can also freeze 1 cup in zip lock bags for future use. I know it sounds like a lot of sweetener, but the yeast needs this sugar to feed itself, bread will not be sweet. Starter can be used for many other breads, such as doughnuts, cinnamon buns, etc. Follow recipe using 1 pkg yeast and 1 cup of starter. Prep time doesn't count 10 days to prepare starter. Nutrition Information is for total ingredients so won't be accurate.
Provided by manushag
Categories Low Cholesterol
Time 1h20m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 15
Steps:
- For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
- Leave starter on the counter covered, and stir daily.
- On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
- Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
- If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
- If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
- To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
- Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
- Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
- Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
- Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
- Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
- Cover and allow to rise for 1 hour, or until double in size.
- Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
- For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
- You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.
Nutrition Facts : Calories 275.9, Fat 3.8, SaturatedFat 1.2, Cholesterol 16.9, Sodium 179.2, Carbohydrate 54.4, Fiber 1.6, Sugar 21.2, Protein 6.2
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