SOURDOUGH BUTTERMILK BANANA PANCAKES
If you have a sourdough starter and are wondering what to do with your discard, Sourdough Buttermilk Banana Pancakes are the answer! These are the big puffy pancakes with great sourdough flavor that you've been waiting for.
Provided by Meredith
Categories Entrées
Time 21m
Number Of Ingredients 10
Steps:
- Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl, whisking to break up any lumps.
- Combine the sourdough starter with the buttermilk, egg and melted butter in a second larger bowl and stir well to break up the starter and combine.
- Add the dry ingredients to the wet ingredients and stir just until no more streaks of white can be seen.
- Fold in the diced banana.
- Pre-heat a non-stick griddle or skillet over medium heat. Add a little butter and lightly coat the surface of the pan. When the butter no longer sizzles, it is time to add the pancake batter.
- Drop roughly ¼ cup of batter on the pan, shaping it into a circle. Do not disturb the pancakes until you see bubbles on the uncooked surface of the batter - about 2 to 3 minutes. Flip the pancake over and cook the other side until equally browned. Remove and repeat with the next batch, holding the cooked pancakes in a warm (170ºF) oven.
- Serve warm with maple syrup or sugar and lemon juice.
Nutrition Facts : Calories 346 kcal, Carbohydrate 55 g, Protein 10 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 63 mg, Sodium 414 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
BUTTERMILK SOURDOUGH PANCAKES
A great way to use up some discarded sourdough starter. These are delicious freshly made but I like to make these on the weekend and freeze 3-4 together so my husband can have them for breakfast through the week.
Provided by K1968
Categories Breakfast
Time 54m
Yield 2 Dozen, 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 462.6, Fat 18.7, SaturatedFat 3.7, Cholesterol 100, Sodium 778.6, Carbohydrate 60.9, Fiber 4.1, Sugar 14.8, Protein 14.9
SOURDOUGH BUTTERMILK PANCAKES
A light and scrumptious pancake that is quick and easy to make with sourdough starter.
Provided by earthmother
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180 calories, Carbohydrate 33.7 g, Cholesterol 32.9 mg, Fat 1.6 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 379.2 mg, Sugar 7.2 g
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
SOURDOUGH PANCAKES
Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter
Provided by Barney Desmazery
Time 50m
Yield makes around 12 pancakes
Number Of Ingredients 9
Steps:
- Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
- Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.
Nutrition Facts : Calories 499 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.39 milligram of sodium
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