Slightly Sourdough Pancakes Food

SOURDOUGH PANCAKES (USING SOURDOUGH STARTER DISCARD)

Steps:

• In a large bowl, melt the butter. Let it cool slightly, and then add the eggs, milk and vanilla. Stir well.
• Add the sourdough starter and stir well.
• Add the remaining ingredients and stir well. Let the batter sit for about 30 minutes.
• Meanwhile, preheat the griddle.
• When the batter is ready, gently stir and use 1/3 cup measuring spoon to ladle pancake batter onto the hot griddle. Let the pancake cook for 2-3 minutes, until the edges are showing signs of being cooked and there are bubble on the top.
• Gently flip the pancake and continue to cook for 1-2 minutes.
• Serve hot with your desired toppings. We like butter and pure maple syrup.

SLIGHTLY SOURDOUGH PANCAKES

Steps:

• Beat the eggs and then add the flour, yogurt, and milk.
• Beat until smooth- then add remaining ingredients.
• Stir until all ingredients are incorperated, and let stand for 15 minutes.
• Heat a nonstick skillet over medium low heat and drop the batter in tablespoonfulls into the skillet.
• Flip when bubbles form.
• Enjoy!

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.

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.