GRANDMA'S SOURDOUGH PANCAKES
My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy
Provided by tornadoes three
Categories Breakfast
Time P1DT6m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
- 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
- 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
- Starter: Soften yeast in warm water.
- Stir in Flour, water, and sugar. Beat until smooth.
- cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
- IMPORTANT GRANDMA TIP:
- DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!
Nutrition Facts : Calories 350, Fat 9.2, SaturatedFat 2.5, Cholesterol 55, Sodium 499.4, Carbohydrate 55.7, Fiber 1.9, Sugar 4.9, Protein 10.2
GRANDMA ANNE'S SOURDOUGH STARTER FOR PANCAKES
Make and share this Grandma Anne's Sourdough Starter for Pancakes recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time P2DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ingredients well in a large container because it grows.
- Let stand in warm place for two days at least.
- Use 1/2 cup starter for the pancakes; add 1 teaspoon baking soda; 3 cups flour 3 tablespoons sugar and 3 cups buttermilk to make batter. mix together and let sit for 1 hour in warm place.
GRANDMA JEAN SOURDOUGH WAFFLES
Make and share this Grandma Jean Sourdough Waffles recipe from Food.com.
Provided by Chef Figuring It Out
Categories Breakfast
Time 15m
Yield 1 waffle, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first three ingredients (flour, dry milk, hot water) together well. Then add sough dough starter. Cover with kitchen towel and keep warm. Let mixture sit overnight.
- In the morning, take out a cup of the waffle mix and store in a covered container in the refrigerator. (This is the starter for next time).
- Then add:.
- 4 eggs - put yokes in and fluff the whites to soft peaks, fold whites in very last, if you want fluffier waffles. You can throw the whole egg in if in a hurry.
- 1 teaspoon salt.
- 2 teaspoons baking soda.
- 2 tablespoons sugar.
- 1/3 cup oil.
- Mix well.
- Ready to pour into hot waffle iron.
Nutrition Facts : Calories 342.9, Fat 13.7, SaturatedFat 4.9, Cholesterol 82.7, Sodium 509.6, Carbohydrate 42.2, Fiber 1.1, Sugar 10.5, Protein 12
GRANDMA'S SOURDOUGH STARTER
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this starter for the first time a year ago and have kept it going. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it ( the brand with rocky mountain water in it) and I had never seen this in a starter before. The bread made takes a nice flavor from the beer which I have not experienced in other starters. I hope everyone likes it as much as I do ! I will also be posting the bread recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time P5D
Yield 3 cups
Number Of Ingredients 5
Steps:
- Soften yeast in warm water.
- Stir in flour, beer and sugar.
- Beat until smooth. ***Do not use metal utensils or bowls!***
- Place in a wide-mouth jar.
- Cover loosely with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Mixture will foam and bubble. Time required to ferment depends on room temperature; If room is warm, let stand a shorter time than if room is cool.
- Cover loosely and refrigerate til ready to use.
- To keep starter going: For each 1 cup of starter used, add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar to remainder.
- Let stand at room temperature till bubbly, at least a day.
- Cover loosely and refrigerate for later use.
- If not used within 10 days, add 1 teaspoon sugar.
- Repeat adding sugar every 10 days.
GRANDMA'S SOURDOUGH PANCAKES
My southern grandma made these wrapped around North Carolina sausages. They are denser than traditional pancakes but taste good.
Provided by gololly
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt together into a medium bowl.
- Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
- Preheat a griddle to 375 degrees F (190 degrees C).
- Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.6 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 156.4 mg, Sugar 1.5 g
SOURDOUGH PANCAKES #5
Make and share this Sourdough Pancakes #5 recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs.
- Add milk and starter.
- Sift together the flour, soda, baking powder, salt, and sugar.
- Mix together.
- Drop onto hot griddle by large spoonsful.
- NOTE:
- If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
- Bacon fat give a great taste.
Nutrition Facts : Calories 226.9, Fat 4.2, SaturatedFat 1.6, Cholesterol 109.8, Sodium 964.1, Carbohydrate 38.5, Fiber 1, Sugar 10.8, Protein 8.2
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