SOURDOUGH PANCAKES
Start making Sourdough Pancakes the night before and have hot fresh pancakes for breakfast.
Provided by Eileen Gray
Categories Breads
Time 12h20m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the starter, flour, sugar, and buttermilk. Cover with plastic wrap and leave at room temperature overnight.
- Preheat a griddle or cast iron skillet over medium low heat. Preheat the oven at 200°F if you want to hold the pancakes before serving.
- In a small bowl, whisk the eggs with the oil. Add the egg mixture to the sponge and mix until combined. Sprinkle the salt, baking powder and baking soda over the batter.
- Mix until the baking powder, baking soda and salt are completely dispersed in the batter. Use the batter immediately.
- Turn the heat up to medium under the griddle or pan. Lightly brush the preheated pan with butter or oil. Use a large scoop or 1/3 cup measure to portion the batter into the pan, leaving 3" between pancakes. Cook on the first side until there are bubbles over the entire surface and the edges are beginning to brown. Flip the pancakes and cook until the second side is nicely browned. Adjust the heat as needed to allow the pancakes to cook evenly.
- Serve pancakes immediately or hold in a 200°F warm oven till ready to serve.
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.
OVERNITE SOURDOUGH PANCAKES
Once again I am giving out a recipe I vowed never to reveal! What is with this site? This has got to be the easiest sour dough recipe, purists beware! It is overnight so it's not the "real" thing. However it works perfect when camping. We just put the ingredients into separate ziplock bags and if we are in the tent we put the bowl of starter to sit overnight in the car. These also double nicely, they are great!!!!
Provided by startnover
Categories Breakfast
Time P1DT3m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix the starter the night before in a large plastic bowl, and cover with saran wrap.
- The next morning add all other ingredients and mix well.
- Fry on griddle till golden on both sides.
- One of our favorite ways to serve these is with real butter, a sprinkling of powdered sugar, whipped cream, and a handful of blueberries. We also put blueberries in each pancake as they cook.
Nutrition Facts : Calories 265.3, Fat 7.2, SaturatedFat 1.2, Cholesterol 46.5, Sodium 696.5, Carbohydrate 41.5, Fiber 2.9, Sugar 3.3, Protein 8.8
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.
OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES
I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.
Provided by nch
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
- Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
- Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 21.1 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 115.7 mg, Sugar 2.2 g
SOURDOUGH PANCAKES
You ain't lived 'till you ate these. One taste and you'll see why a 'sourdough prospector' would give up his gold claim before his sourdough starter.
Provided by Sam Saguaro
Categories Breakfast
Time 8h12m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three ingredients into a large non-metallic bowl and beat until smooth. Cover loosely with a damp towel/dishrag and let stand in a warm place for 8 to 18 hours.
- Mix batter down. Add remaining ingredients and stir until smooth.
- Cook on a lightly greased preheated griddle or skillet at 400°F.
- Serve with maple or berry syrup, or toss an fried egg on 'em.
Nutrition Facts : Calories 472.9, Fat 18.9, SaturatedFat 4, Cholesterol 101.5, Sodium 1235.1, Carbohydrate 64, Fiber 1.7, Sugar 12.7, Protein 11.6
SOURDOUGH PANCAKES
I recently tried Bergy's sourdough starter (recipe #13750, which is great, btw!) and have been looking for ways to use it. This recipe is from a cookbook of sourdough recipes I bought to help me out (recipe is adapted from Patricia Duncan). If you don't have your starter yet, plan on this several days in advance, so you have time to make the starter (which is very easy!). These pancakes are slightly thin, so if you want them thicker, add a little flour until you get the consistency you like. I like them thin myself.
Provided by PalatablePastime
Categories Quick Breads
Time 8h25m
Yield 15-16 thin pancakes
Number Of Ingredients 10
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.
SOURDOUGH PANCAKES
This recipe makes delicious light and fluffy pancakes. Note: The amount of milk added to the Pancake Batter will be determined by the thickness of the sourdough starter used in the Basic Batter. I usually have to add an addition tablespoon or two of milk. The finished product should be the consistency of regular pancake batter. Total time includes proofing time for the basic batter. You'll have basic batter leftover so see Recipe #327240 for additional used
Provided by Galley Wench
Categories Breakfast
Time 12h20m
Yield 4 Pancakes
Number Of Ingredients 12
Steps:
- Night Before -- combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
- Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
- Next Morning -- in medium bowl, beat egg, milk and butter/oil.
- Stir in 1 Cup of Basic Batter.(store the balance in the refrigerator for future use). (See Recipe #327240 for additional uses).
- In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.
- Ladle batter on to preheated lightly greased griddle or skillet.
- Quickly rotate the pan to spread the batter evenly over the bottom of the pan.
- Cook pancakes until golden brown on both sides.
Nutrition Facts : Calories 411.9, Fat 5.2, SaturatedFat 2.4, Cholesterol 61, Sodium 413.4, Carbohydrate 78.1, Fiber 2.5, Sugar 6.7, Protein 11.4
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
SOURDOUGH PANCAKES
Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter.
Provided by AUNTPT
Categories Breakfast and Brunch Pancake Recipes
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 23.1 g, Cholesterol 48.8 mg, Fat 3.9 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 832.7 mg, Sugar 11 g
More about "overnite sourdough pancakes food"
OVERNIGHT SOURDOUGH PANCAKES - BAKING WITH BUTTER
From bakingwithbutter.com
5/5 (3)Total Time 8 hrs 15 minsCategory SourdoughPublished 2021-11-30
EASY SOURDOUGH PANCAKES OVERNIGHT RECIPE (FLUFFY!)
From butteredsideupblog.com
SOURDOUGH PANCAKES - GREATBRITISHFOODAWARDS.COM
From greatbritishfoodawards.com
OVERNIGHT SOURDOUGH PANCAKES WITH BLUEBERRY SAUCE - JENNY ...
From jennyisbaking.com
EASY OVERNIGHT SOURDOUGH PANCAKES - THE GINGERED WHISK
From thegingeredwhisk.com
OVERNIGHT SOURDOUGH PANCAKES - FLATHEAD BEACON
From flatheadbeacon.com
OVERNIGHT SOURDOUGH PANCAKES OR WAFFLES - MEL AND BOYS KITCHEN
From melandboyskitchen.com
OVERNIGHT SOURDOUGH DISCARD RECIPES - THE PANTRY MAMA
From pantrymama.com
HOLT'S FOOD CENTER IGA - RECIPE: SOURDOUGH PANCAKES
From holtsfoodcenter.iga.com
EASY OVERNIGHT SOURDOUGH PANCAKES | HOCKLEY VALLEY WHOLE FOODS
From hockleyvalley.com
SOURDOUGH STARTER PANCAKES (THE MOST FLUFFY PANCAKES EVER ...
From smartnutrition.ca
FLUFFIER OVERNIGHT SOURDOUGH PANCAKES RECIPE
From culturesforhealth.com
EASY SOURDOUGH PANCAKES - WITH EINKORN OR ANY WHEAT!
From amodernhomestead.com
OVERNIGHT SOURDOUGH PANCAKES - SAVOR THE BEST
From savorthebest.com
THE BEST SOURDOUGH PANCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
KEFIR SOURDOUGH PANCAKES - CULTURED FOOD LIFE
From culturedfoodlife.com
OVERNIGHT SOURDOUGH PANCAKES - USING SOURDOUGH DISCARD
From somebodyfeedseb.com
THE BEST FLUFFY OVERNIGHT SOURDOUGH PANCAKES - TWELVE …
From twelveonmain.com
SOURDOUGH PANCAKES | JAMIE OLIVER RECIPES
From jamieoliver.com
OLD FASHIONED OVERNIGHT SOURDOUGH PANCAKES - STEIGER ...
From steigerfamilyfarms.com
SOURDOUGH PANCAKES, LIGHT, FLUFFY, AND FABULOUS ...
From whattomunch.com
FLUFFY SOURDOUGH DISCARD PANCAKES - HOME GROWN HAPPINESS
From homegrownhappiness.co.nz
OVERNIGHT SOURDOUGH PANCAKES – SMOL ADVENTURES
From smol-adventures.com
OVERNIGHT SOURDOUGH PANCAKES | RECIPE | SOURDOUGH PANCAKES ...
From pinterest.ca
OVERNIGHT SOURDOUGH WAFFLES [LONG FERMENTED WAFFLES] - THE ...
From pantrymama.com
SAVORY MOMENTS: OVERNIGHT SOURDOUGH PANCAKES
From savorymomentsblog.com
OVERNIGHT SOURDOUGH PANCAKES | KITCHN
From thekitchn.com
OVERNITE SOURDOUGH PANCAKES | FOOD.COM | RECIPE ...
From pinterest.ca
FLUFFY SOURDOUGH PANCAKES - THE CLEVER CARROT
From theclevercarrot.com
CLASSIC SOURDOUGH PANCAKES OR WAFFLES | KING ARTHUR BAKING
From kingarthurbaking.com
OVERNIGHT SOURDOUGH PANCAKES - GOOD THINGS BAKING CO
From goodthingsbaking.com
SOURDOUGH PANCAKES OR WAFFLES RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
OVERNIGHT SOURDOUGH WAFFLES - SAVOR THE BEST
From savorthebest.com
OVERNIGHT FERMENTED SOURDOUGH PANCAKES - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
RECIPES:OVERNIGHT-SOURDOUGH-PANCAKES [THEO.TO SUBPAGES]
From scratchpad.theo.to
OVERNIGHT SOURDOUGH PANCAKES - THE WHOLESOME RECIPE BOX
From wholesomerecipebox.com
SOURDOUGH RECIPES ARCHIVES - PAGE 3 OF 6 - BAKING SENSE®
From baking-sense.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love