Pops Sourdough Pancakes Food

SOURDOUGH PANCAKES

Steps:

• Whisk wet ingredients together in a medium bowl.
• Mix dry ingredients together in a small bowl.
• Gradually add flour mixture to wet mixture, whisking until just combined. If batter feels thick (wholegrain flours are "thristier" than white flour) add a little more nut milk to the desired consistency. Let sit 15 minutes.
• Heat a dry skillet over medium-low heat until very very hot. Add oil or a combo of oil and butter to the skillet and swirl. Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.
• Keep in a warm oven or cover with foil. Repeat with the remaining 5 pancakes.

SOURDOUGH PANCAKES

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.

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.

POP'S SOURDOUGH PANCAKES

Steps:

• With a wooden spoon, stir dry ingredients together in a large mixing bowl and gradually add lukewarm water.
• Stir until mixture resembles a smooth paste.
• Cover with a towel and set in a warm place to sour, stirring mixture several times a day.
• In two or three days the mixture will be ready.
• Start the night before you want pancakes by adding 2 cups warm water and 2 1/2 cups of flour.
• Let sit at room temperature overnight.
• When ready to cook, REMOVE ONE CUP OF BATTER AND PLACE IN FRIDGE IN AIRTIGHT CONTAINER (THIS WILL BE YOUR STARTER FOR NEXT TIME!).
• Add egg, cooking oil, instant dry milk, salt, baking soda, and sugar.
• Lightly grease skillet and heat on medium-high.
• Pour batter to make several pancakes in the skillet.
• Once bubbles appear on the tops of the pancakes and edges begin to brown, gently pull up pancakes with a spatula and flip over to cook the other side.
• Cook both sides until golden brown. Serve warm, with any topping you like.

SOURDOUGH POPOVERS AND WHY THEY POP

Steps:

• Start oven at 425 and put popover pan in on lowest shelf.
• Put milk and oil in blender, with blender on low speed add flour.
• Add whole egg, egg whites, salt and extract.
• Blend just to mix ingredients, mixture should be the constancy of heavy cream.
• Pull shelf with popover pan out and spray with non stick coating, fill cups 3/4 full Raise oven to 450 for 15 minutes than turn down to 350 for 25 minutes.
• Do not open oven!