Buttermilk Sourdough Pancakes Food

SOURDOUGH PANCAKES

Steps:

• In a medium bowl add all purpose flour, baking powder, baking soda, sugar, buttermilk powder and combine.
• Next, in a large bowl melt your butter. Then add vanilla, discard sourdough starter, and milk then combine the wet ingredients.
• Add half of the flour mixture to the wet ingredients and combine. Then add the remaining flour and combine.
• Heat your skillet over medium-low heat. You should not need to add any spray to a nonstick pan.
• Use 1/4 cup measuring cup to scoop out pancake batter and add to your hot skillet
• Let cook until you see bubbles forming, this means the underside is golden brown. Flip the pancake and cook until golden brown.
• Repeat cooking until all batter is used.
• Serve with a drizzle of syrup

BUTTERMILK SOURDOUGH PANCAKES

Steps:

• In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.
• Beat together the eggs, milk, and oil. Add this to the flour mixture and stir well.
• Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.
• Get your pancake griddle or fry pan ready to go. I use a non stick spray to coat my pan but you could use melted butter or margarine.
• Makes: 2 dozen pancakes, 4 inches in diameter.

SOURDOUGH BUTTERMILK PANCAKES

Steps:

• Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.