SOURDOUGH PANCAKES
Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter
Provided by Barney Desmazery
Time 50m
Yield makes around 12 pancakes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 499 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.39 milligram of sodium
SOURDOUGH PANCAKES (USING SOURDOUGH STARTER DISCARD)
We love these quick and easy sourdough pancakes using leftover starter. They're super light and fluffy, freezer-friendly, and can be made vegan too!
Provided by Tiffany
Categories Breakfast
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 124
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
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 GILBERT
Provided by Scott Gilbert
Yield Makes about sixteen 4-inch pancakes, serving 4
Number Of Ingredients 10
Steps:
- In a bowl whisk together 1 1/2 cups of the flour, the yeast, and 1 cup of the milk and let the mixture stand in a warm place, covered loosely, overnight. Whisk 1/2 cup of the remaining milk into the starter and add the remaining 1 cup flour, the egg, the salt, the sugar, the baking soda, dissolved in 2 tablespoons hot water, 2 teaspoons of the butter, and the remaining 1/2 cup milk, whisking until the mixture is combined well. Heat a griddle over moderate heat until it is hot but not smoking and brush it with some of the oil. Drop the batter by 1/4 cups onto the griddle and cook the pancakes for 1 to 2 minutes, or until the undersides are golden brown. Turn the pancakes and cook them for 1 minute, or until the undersides are golden. Serve the pancakes with the additional butter and the maple syrup.
SOURDOUGH PANCAKES
Make and share this Sourdough Pancakes recipe from Food.com.
Provided by Aroostook
Categories Breakfast
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl.
- Place the bowl in a warm place, cover and let it stand until morning.
- When ready to cook add egg, oil, salt, sugar, baking soda, baking powder, to sour dough Mix well Heat a lightly greased griddle or skillet over medium heat (375*F- 190*C).
- Griddle is ready when a few drops of water skitter.
- For each pancake, pour 1/4 cup batter onto hot griddle.
- Cook pancakes until surface is covered with bubbles and appear dry around the edges.
- Turn until the other side is golden brown.
Nutrition Facts : Calories 67.9, Fat 2, SaturatedFat 0.7, Cholesterol 20.5, Sodium 248, Carbohydrate 10.1, Fiber 0.3, Sugar 1.1, Protein 2.3
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CLASSIC SOURDOUGH PANCAKES OR WAFFLES - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 Total Time 12 hrs 42 minsServings 24Calories 190 per serving
- Note: This is a good opportunity to feed the remainder, if necessary., In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk., Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight., To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter.
- Add to the overnight sponge, stirring just to combine., Add the salt and baking soda, stirring to combine.
- The batter will expand and may bubble a bit., To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle.
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