Sourdough And Banana Pancakes Food

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.

SOURDOUGH AND BANANA PANCAKES

Steps:

• Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
• Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.
• Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.

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:

• To ensure the cakes don't stick, you will need to follow two rules:
• Preheat the skillet before letting the batter hit it.
• Only flip the pancake one time.
• Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up.
• Preheat a tablespoon of coconut oil in a skillet.
• After it is hot enough o produce a sizzle, pour a ladle full of batter right onto the hot oil. At this point, turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that "flip only one time" rule.
• After the top is nice and bubbly, give it a little flip.
• Allow it to cook another 30 seconds on the other side.
• And that's it!

SOURDOUGH BANANA PANCAKES

Steps:

• Combine the flour, sugar, baking powder, salt in a large bowl.
• Whisk the milk, eggs, sourdough starter, melted butter, and mashed banana together.
• Pour the wet ingredients over the dry ingredients.
• Whisk until the mixture is smooth and combined.
• Heat a non-stick skillet over medium-high heat. Spray it with cooking spray or melt a dab of butter in the skillet.
• Ladle some batter in the hot skillet.
• Cook for about 2-4 minutes, until golden. When the top of the pancakes is bubbling, it's time to flip. Cook for another 2-4 minutes on the other side.
• Remove the pancake to a plate and proceed with the remaining batter.
• Keep your eye on the heat so it's not too high and burning the outsides of the pancakes while leaving the inside undercooked.
• Serving options: maple syrup, berries, melted chocolate, Nutella, caramelized bananas, nut butter, honey.

SOURDOUGH PANCAKES {GREAT FOR SOURDOUGH DISCARD}

Steps:

• In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil. Mix well just until combined.
• Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
• Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

SOURDOUGH BUTTERMILK BANANA PANCAKES

Steps:

• Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl, whisking to break up any lumps.
• Combine the sourdough starter with the buttermilk, egg and melted butter in a second larger bowl and stir well to break up the starter and combine.
• Add the dry ingredients to the wet ingredients and stir just until no more streaks of white can be seen.
• Fold in the diced banana.
• Pre-heat a non-stick griddle or skillet over medium heat. Add a little butter and lightly coat the surface of the pan. When the butter no longer sizzles, it is time to add the pancake batter.
• Drop roughly ¼ cup of batter on the pan, shaping it into a circle. Do not disturb the pancakes until you see bubbles on the uncooked surface of the batter - about 2 to 3 minutes. Flip the pancake over and cook the other side until equally browned. Remove and repeat with the next batch, holding the cooked pancakes in a warm (170ºF) oven.
• Serve warm with maple syrup or sugar and lemon juice.

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:

• 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.

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.

BANANA SOURDOUGH PANCAKES

Steps:

• Starting the night before, make the sponge.
• In a large mixing bowl, whisk together the ingredients.
• Cover with plastic wrap and leave a small vent to allow any accumulated gas to escape. Set it on the counter and wait.
• In a bowl, whisk together the remaining pancake ingredients, eggs, mashed banana, butter, vanilla, almond, salt and baking soda.
• Pour the pancake sponge into the bowl, and whisk together to create the final batter.
• Preheat a griddle to 350 degrees.
• Lightly spray with non-stick spray and pour 1/4 cup portions of the pancakes on top.
• Cook until the tops are bubbly and begin to look dry, and then flip, about 3-4 minutes.
• Continue cooking until the other side is golden brown. Remove from griddle and serve.

SOURDOUGH PANCAKES

Steps:

• Gather the ingredients.
• Combine the sourdough starter with the milk and flour in a large bowl that is big enough to allow the mixture to rise.
• Cover the bowl with plastic wrap and leave it on the counter overnight; the batter needs to rise and continue to develop its sourdough flavor. This will be your overnight sponge and the base for the pancakes.
• In the morning, add the beaten eggs, sugar, baking powder, and salt to the sourdough starter mixture. Whisk until combined and smooth.
• Whisk in the cooled melted butter and the vanilla extract. The batter will be very thick and almost like a slack bread dough after you are done mixing.
• Heat up a cast-iron skillet or griddle over medium-high heat and add a little bit of neutral oil or butter. Turn the heat down to medium-low and ladle 1/4 cup batter to the skillet. Cook for a few minutes until bubbles start forming on top and the pancakes are browned on the underside.
• Flip the pancakes over and cook for another minute on the other side. It doesn't take as long on the second side, so watch carefully. Repeat with the remaining batter.
• Serve the pancakes with fresh berries, maple syrup, powdered sugar, and/or melted butter.

SOURDOUGH BANANA PANCAKES

Steps:

• Mix the above with equal amounts of buttermilk and skim milk, with the total amount determined by desired thinness or thickness of mix. As it is ladled out, in pan or griddle, apply thinly sliced bananas on uncooked side. Turn when needed to brown other side. Do not use syrup, only margarine or butter, as the somewhat sour taste is desired.