Grandmas Sourdough Pancakes Food

GRANDMA'S SOURDOUGH PANCAKES

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.

GRANDMA'S SOURDOUGH PANCAKES

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!

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.

GRANDMA ANNE'S SOURDOUGH STARTER FOR PANCAKES

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'S SOURDOUGH BISCUITS

Steps:

• Sift together flour, salt, baking powder and baking soda.
• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

GRANDMA'S PANCAKES

Steps:

• 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
• powder, .
• 2. after dry ingredients are mixed make a deep hole in the center, set aside.
• 3. take the milk, egg and melted butter and blend together.
• 4. Take the milk mixture and pour in the middle of the dry ingredients
• make sure your batter is completely mixed together.
• 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
• BEFORE pouring the batter.
• 6. Ladle out the batter to the pan, depending on the size of cakes you
• want to use a 1/4- 1/2c for each pancake.
• 7. top with your favorite topping and serve immediately.
• 8. ENJOY.

SOURDOUGH PANCAKES

Steps:

• In a large bowl, combine the sourdough starter, egg, water, and oil.
• In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
• Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.

SOURDOUGH PANCAKES

Steps:

• The night before, stir your sourdough starter and remove one cup.
• Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter).
• Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
• Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl) and place in a non-drafty place and allow to sit overnight.
• The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated).
• Start to heat your griddle (heat to 370F), oiling it lightly if needed.
• Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
• Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
• Keep pancakes warm while finishing the others.
• Serve pancakes hot with butter and syrup, if desired.
• You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.