ALASKAN SOURDOUGH PANCAKES
Easy to make sourdough pancakes with a nice flavor that my two daughters love.
Provided by e_prusia
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Mix sourdough starter, milk, egg, and oil together in a bowl,
- Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay.
- Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 37.9 g, Cholesterol 34.5 mg, Fat 4.4 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 1.2 g, Sodium 418.4 mg, Sugar 7.1 g
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)
SOURDOUGH PANCAKES
Make and share this Sourdough Pancakes recipe from Food.com.
Provided by Aroostook
Categories Breakfast
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl.
- Place the bowl in a warm place, cover and let it stand until morning.
- When ready to cook add egg, oil, salt, sugar, baking soda, baking powder, to sour dough Mix well Heat a lightly greased griddle or skillet over medium heat (375*F- 190*C).
- Griddle is ready when a few drops of water skitter.
- For each pancake, pour 1/4 cup batter onto hot griddle.
- Cook pancakes until surface is covered with bubbles and appear dry around the edges.
- Turn until the other side is golden brown.
Nutrition Facts : Calories 67.9, Fat 2, SaturatedFat 0.7, Cholesterol 20.5, Sodium 248, Carbohydrate 10.1, Fiber 0.3, Sugar 1.1, Protein 2.3
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
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.
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
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
YUKON SOURDOUGH FLAPJACKS (PANCAKES)
Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.
Provided by Donna M.
Categories Sourdough Breads
Time 16m
Yield 12-15 pancakes
Number Of Ingredients 7
Steps:
- To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
- Next morning, measure 2 cups of the proofed starter into a mixing bowl.
- Add egg, oil, sugar, and salt to the starter and mix briefly.
- Add enough flour to attain the desired consistency and mix until lump-free.
- Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
- Once baking soda is blended in, do not stir again.
- With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
- Cook 2 to 4 minutes, until bubbles form on surface.
- Turn and cook for an additional 2 minutes; serve hot.
- NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
- Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.
Nutrition Facts : Calories 34.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 15.5, Sodium 155.3, Carbohydrate 2.1, Sugar 2.1, Protein 0.5
SOURDOUGH PANCAKES
This recipe for pancakes uses the sourdough starter. From The Juniour League of Austin's cookbook Necessities and Temptations. Prep time does not include letting sit overnight or making starter.
Provided by Miss Annie
Categories Yeast Breads
Time 15m
Yield 22 pancakes (approximately)
Number Of Ingredients 8
Steps:
- Mix together sourdough starter, water and flour.
- Cover bowl and allow to stand at room temperature overnight.
- Whisk in eggs, sugar, oil, milk and baking soda.
- Let batter stand 10 minutes.
- Using hotter griddle than usual, make pancakes.
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SOURDOUGH PANCAKES - KENT ROLLINS
From kentrollins.com
- 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.
- Heat a large cast iron skillet over medium heat. When the skillet is warm, coat it with butte or cooking spray.
- 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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