COWBOY COFFEE SOURDOUGH PANCAKES
This is the exact recipe that we used when we had the Cowboy Coffee and Steak House in Townsend, Montana.
Provided by Tim Hankel
Categories Pancakes
Time 12h
Number Of Ingredients 7
Steps:
- 1. Mix the water, yeast and 2 cups of flour together and let set overnight on the counter.
- 2. In the morning add the remainder of the ingredients and mix well.
- 3. Fry on hogrrddle and enjoy. ***We always muliplied all of the ingredients in increments by 4 (four)
DISCARDED SOURDOUGH STARTER PANCAKES
These easy and tasty pancakes are made exclusively with discarded sourdough starter and no extra flour. Never throw out your sourdough starter discard again!
Provided by Mary's Nest
Categories Breakfast
Time 20m
Number Of Ingredients 8
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.
COWBOY SOURDOUGH PANCAKES
This is a recipe I picked up from The Cowboy Cook-Off in Abilene, Texas. It is from the "cookie" who worked for the Pitchfork Ranch in 1988. It's easy and is done overnight. Prep time does not include sitting overnight. Cook time is however fast you griddle them.
Provided by Miss Annie
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together flour, water, and yeast.
- Let sit overnight, covered, on counter.
- In the morning, add remaining ingredients and beat until thin.
- Cook fast on a hot, ungreased griddle.
Nutrition Facts : Calories 331, Fat 9.5, SaturatedFat 3.4, Cholesterol 99.1, Sodium 946.9, Carbohydrate 49.7, Fiber 2.2, Sugar 1.3, Protein 10.3
COFFEE PANCAKES
Make and share this Coffee Pancakes recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 25m
Yield 10 pancakes
Number Of Ingredients 12
Steps:
- Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
- Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
- In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
- Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
- Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
- Dust with icing sugar.
Nutrition Facts : Calories 115.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 32.5, Sodium 328.2, Carbohydrate 15.1, Fiber 0.5, Sugar 1.3, Protein 3.1
COWBOY COFFEE
Steps:
- Fill coffee pot with water to the start of the spout. Bring water in coffee pot to a boil on high heat. Add coffee grounds and reduce heat to medium. Stir down with spoon if boil gets too high. Return to high heat and bring mixture to another boil, about 1 minute, or until froth is gone. Turn off heat and let coffee grounds settle. Pour cold water around the top of the coffee pot. If using salt, sprinkle on top, to taste. Keep coffee pot on low heat to keep warm. Do not allow to boil again.
SOURDOUGH PANCAKES {GREAT FOR SOURDOUGH DISCARD}
Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.
Provided by Julie Clark
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
- Add the sourdough starter, milk, egg and oil. Mix well just until combined.
- Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
- Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
- Cook for an additional 1-2 minutes or until the pancake is cooked through.
- Serve warm with butter and syrup.
Nutrition Facts : Calories 148 kcal, Carbohydrate 24 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 305 mg, Sugar 4 g, Fiber 1 g, ServingSize 1 serving
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.
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.
Nutrition Facts : Calories 433 kcal, Carbohydrate 58 g, Cholesterol 97 mg, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, Sodium 394 mg, Sugar 28 g, Fat 20 g, ServingSize 12 pancakes (serves 6), UnsaturatedFat 0 g
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- In a large bowl, whisk together the starter, egg, oil sugar, baking soda and salt. Let sit for 1 minute.
- Whisk in the vanilla. Slowly begin stirring in the flour until it reaches a pancake-batter consistency.
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- Pour the batter onto the skillet in batches, making about 4-inch pancakes, or use a ¼ cup dry measuring cup. Cook until bubbles begin to form and the undersides are golden brown. Flip and cook the opposite sides to golden brown. Serve warm with butter and syrup.
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