Cast Iron Sourdough Pancakes Food

GREEN APPLE-SOURDOUGH PANCAKES

Steps:

• Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110 degrees F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight.
• The next morning, make the pancakes: Whisk 1/2 cup flour, the egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or nonstick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired.

CAST-IRON SOURDOUGH PANCAKES

Steps:

• Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
• Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
• Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
• Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.

SOURDOUGH PANCAKES

Steps:

• To ensure the cakes don't stick, you will need to follow two rules:
• Preheat the skillet before letting the batter hit it.
• Only flip the pancake one time.
• Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up.
• Preheat a tablespoon of coconut oil in a skillet.
• After it is hot enough o produce a sizzle, pour a ladle full of batter right onto the hot oil. At this point, turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that "flip only one time" rule.
• After the top is nice and bubbly, give it a little flip.
• Allow it to cook another 30 seconds on the other side.
• And that's it!

SHEET-PAN PIZZA DOUGH

Steps:

• Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

SOURDOUGH PANCAKES

Steps:

• Gather the ingredients.
• Combine the sourdough starter with the milk and flour in a large bowl that is big enough to allow the mixture to rise.
• Cover the bowl with plastic wrap and leave it on the counter overnight; the batter needs to rise and continue to develop its sourdough flavor. This will be your overnight sponge and the base for the pancakes.
• In the morning, add the beaten eggs, sugar, baking powder, and salt to the sourdough starter mixture. Whisk until combined and smooth.
• Whisk in the cooled melted butter and the vanilla extract. The batter will be very thick and almost like a slack bread dough after you are done mixing.
• Heat up a cast-iron skillet or griddle over medium-high heat and add a little bit of neutral oil or butter. Turn the heat down to medium-low and ladle 1/4 cup batter to the skillet. Cook for a few minutes until bubbles start forming on top and the pancakes are browned on the underside.
• Flip the pancakes over and cook for another minute on the other side. It doesn't take as long on the second side, so watch carefully. Repeat with the remaining batter.
• Serve the pancakes with fresh berries, maple syrup, powdered sugar, and/or melted butter.

SOURDOUGH DISCARD PANCAKES

Steps:

• In a medium-sized bowl, whisk together the starter, milk, and honey.
• Add in the flour, salt, baking soda, and baking powder. Mix until just combined.
• In a small bowl whisk the egg and fold it into the batter. Be careful to not overmix! See notes below as to why.
• Over medium-low heat, warm up a cast iron griddle.
• Add a little butter and spread over the griddle. This will add a nice buttery flavor to the pancakes and also help keep them from sticking.
• Pour about a cup of the batter onto the skillet and let cook for a few minutes. Once you see little bubbles form all over and the other side is golden brown flip and cook the other side.
• Transfer to a plate and repeat steps 5-7 until all the pancakes are done. See notes below on how to keep pancakes warm.
• Serve with fresh berries, peanut butter, jam, or whatever your favorite toppings are.

DISCARDED SOURDOUGH STARTER PANCAKES

Steps:

• Place the sourdough starter in a large bowl and add the melted and cooled butter. Mix well.
• Add honey, eggs, and salt to the sourdough mixture and mix well.
• Add baking soda and baking powder to the sourdough mixture and mix gently to incorporate.
• In a frying pan or griddle, melt 1 tablespoon of butter over medium heat, and ladle in approximately 1/2 cup of batter into the frying pan.
• Allow the pancake to cook for approximately 2-3 minutes. Once bubbles appear on the surface, flip the pancake and cook for an additional 30 seconds to 1 minute.
• Transfer the cooked pancake to an oven-proof plate. To keep the cooked pancakes warm, place the plate in an oven preheated to 200°F. Alternatively, you can cover the cooked pancakes with a clean kitchen towel.
• Continue cooking the pancakes, adding more butter to the frying pan if needed.
• Once all the pancakes are cooked, serve them immediately and enjoy.
• Well-wrapped pancakes can be stored in the refrigerator for 2-3 days and up to 3 months in the freezer.
• To re-warm pancakes, place them on a baking sheet with aluminum foil or parchment paper. Alternatively, you can place pancakes on or a non-stick baking sheet. Wrap the baking sheet tightly with aluminum foil so that pancakes are completely covered. Place in a preheated 350°F oven for 5-10 minutes until pancakes are heated through.

EASY SOURDOUGH PANCAKES WITH DISCARD

Steps:

• Combine the sourdough discard, applesauce, beaten eggs, and maple syrup in a medium mixing bowl. Whisk together (not very vigorously, just enough to incorporate) the wet ingredients. Stir in the cinnamon, sea salt, and baking soda.
• Heat a griddle or pan over medium heat. When the pan feels warm when your hover your hand over it, grease the pan with a little butter. Add quarter cup portions of dough on the hot griddle. Flip the pancakes when there are bubbles and the bottoms are lightly browned. Cook on the top side for a couple minutes, then transfer the pancakes to a warm oven while you cook the remaining pancakes.

QUICK SOURDOUGH PANCAKES

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.

SOURDOUGH DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425.
• In a large bowl or blender, add eggs, sourdough starter, milk, salt, vanilla, and honey. Whisk or blend until smooth.
• Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.
• Pour the batter over the melted butter and place into the preheated oven.
• Bake for 15-20 minutes until puffed up.
• Serve right away with butter, fruit, or syrup.

EINKORN SOURDOUGH PANCAKE RECIPE

Steps:

• Preheat your cast iron pan or griddle over medium heat.
• In a large bowl, mix together the sourdough starter, 3 large eggs, vanilla extract, honey, and melted butter. Stir in the salt and baking soda. It will start to foam up and get fluffy.
• Use a little bit of coconut oil in the cast iron pan to prevent the pancakes from sticking.
• Ladle about 1/3 cup batter into the preheated cast iron skillet or hot griddle. Flip over when the edges are golden and the pancakes form bubbles and begin to pop on top.
• Serve & enjoy with your favorite pancake toppings!

SOURDOUGH DISCARD FLATBREAD

Steps:

• Pull your starter out of the fridge a couple of hours before you want the flatbread (this step is optional but makes the starter easier to work with).
• Preheat your cast-iron skillet just over medium heat for about 2 minutes.
• Add 1 tbs oil to your skillet and let this preheat for about 1 minute.
• Pour your sourdough discard onto your hot skillet and don't touch for several minutes.
• While the flatbread is still wet on top add any seasonings, spices, shredded cheese or dried herbs.
• Turn the skillet down to medium-low and use a spatula to peak under the flatbread to see if a crispy, spotty brown crust has formed. If so, flip the flatbread.
• Let the bottom form a spotty brown crust for several minutes and transfer the flatbread from skillet to cutting board.
• Top with any additional toppings and use a pizza cutter to cut into strips or triangles.

VEGAN SOURDOUGH PANCAKES

Steps:

• Melt coconut oil in a pan over medium heat and swirl around to coat. Remove pan from heat and allow oil to cool a bit while you move on to the next step.
• In a medium bowl (ideally with a spout) or measuring cup, stir the almond flour into the unfed sourdough starter.
• Pour the melted oil into the sourdough mixture, leaving the pan well-coated so your pancakes won't stick to the surface. Mix ingredients well.
• Stir in the salt and baking soda. Allow the thick batter to sit for about 3 minutes to puff up. It will approximately double in size and become filled with air pockets.
• Over medium heat, gently pour a scant ½ cup of the batter into the pan for each pancake. Flip after bubbles have formed on the edges of the pancake. Remove from the pan once both sides are golden-brown.
• Melt more coconut oil in the pan and repeat with remaining batter.
• Top pancakes as desired.

PEACH SOURDOUGH DUTCH BABY PANCAKES

Steps:

• Heat the oven to 425 degrees.
• Prepare the batter and your skillet while the oven heats. Combine the eggs, sourdough starter, salt, cream or milk and 1 Tbsp of the peach juice. Use a whisk or blender and thoroughly mix until the batter is smooth.
• Heat your skillet over medium heat on the stovetop. Melt butter then add the peaches, 2 Tbsp of peach juice and brown sugar. Boil for a couple of minutes until slightly thickened.
• When the oven is at temperature, pour the batter into the skillet and carefully place it in the oven. The batter should sizzle when you pour it in the skillet.
• Bake until the pancake is puffed and golden, about 12-15 minutes for a 2-egg pancake.
• Top with anything you like: more fruit, powdered sugar, syrup, jam etc.