Sourdough Pancakes Food

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SOURDOUGH PANCAKES



Sourdough Pancakes image

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

1 cup sourdough starter
2 cups tepid water
2 cups all-purpose flour
1 teaspoon sugar
1 egg
1 teaspoon baking soda
1 dash baking powder
1 dash salt
2 tablespoons melted butter
1 -2 cup blueberries (optional)

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



Sourdough Pancakes image

Sourdough pancakes are soft and fluffy with a hint of tanginess from the sourdough starter. The batter needs to sit overnight, so plan ahead.

Provided by Leah Maroney

Categories     Brunch     Breakfast

Time 12h25m

Number Of Ingredients 11

1/2 cup sourdough starter
1 cup whole milk
1 1/4 cups all-purpose flour
2 eggs (beaten)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter ( melted and cooled)
1/2 teaspoon vanilla extract
Neutral oil (vegetable, canola, or butter for greasing the pan or griddle)
Garnish: berries, maple syrup, powdered sugar, and/or melted butter

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.

Nutrition Facts : Calories 433 kcal, Carbohydrate 58 g, Cholesterol 97 mg, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, Sodium 394 mg, Sugar 28 g, Fat 20 g, ServingSize 12 pancakes (serves 6), UnsaturatedFat 0 g

SOURDOUGH PANCAKES



Sourdough Pancakes image

I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears, you name it...I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 12h40m

Yield 6 to 8 large pancakes

Number Of Ingredients 8

2 1/2 teaspoons dry yeast
1/2 cup warm water (about 110 degrees F)
2 cups all-purpose flour
2 tablespoons granulated sugar
3 1/2 cups whole milk
6 to 8 tablespoons unsalted butter
2 eggs
1 1/2 teaspoons finely ground sea salt

Steps:

  • Preheat the oven to 300 degrees F.
  • In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes.
  • In a large bowl, combine the flour and sugar. Set aside.
  • In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.
  • Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance. Cover and refrigerate until the next morning.
  • Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt.
  • Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch.

SOURDOUGH PANCAKES



Sourdough Pancakes image

Provided by Food Network

Categories     dessert

Time 33m

Yield 14 pancakes

Number Of Ingredients 10

2 eggs
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon water
2 cups Sourdough Starter, recipe follows
2 1/2 cups warm water
1 1/2 tablespoons yeast
1 tablespoon honey (optional)
2 1/2 cups flour

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



Sourdough pancakes image

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

200g self-raising flour
1 tbsp golden caster sugar
1 tsp baking powder
200g sourdough starter (active or the excess you'd throw away)
2 eggs
260ml milk
50g butter, melted, plus extra butter for frying
sunflower oil, for cooking
maple syrup, to serve

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



Sourdough Pancakes image

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

¾ cup sourdough starter
1 egg, beaten
2 tablespoons water
2 teaspoons vegetable oil
⅓ cup nonfat dry milk powder
¾ teaspoon salt
1 teaspoon baking soda
1 ½ tablespoons white sugar

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

SOURDOUGH PANCAKES



Sourdough Pancakes image

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

2 cups flour
2 cups sourdough starter (like my grape fermented sourdough starter)
1 cup milk
2 eggs, beaten
1/4 cup sugar
1/4 cup vegetable oil
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda

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

ALASKAN SOURDOUGH PANCAKES



Alaskan Sourdough Pancakes image

Easy to make sourdough pancakes with a nice flavor that my two daughters love.

Provided by e_prusia

Time 20m

Yield 6

Number Of Ingredients 10

1 cup sourdough starter
1 cup milk
1 large egg, beaten
1 tablespoon vegetable oil
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cooking spray

Steps:

  • Mix sourdough starter, milk, egg, and oil together in a bowl,
  • Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay.
  • Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 37.9 g, Cholesterol 34.5 mg, Fat 4.4 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 1.2 g, Sodium 418.4 mg, Sugar 7.1 g

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From moorlandseater.com


MOM'S SOURDOUGH HOTCAKES (SOURDOUGH PANCAKES) - THE GOOD …
Add wet ingredients (e.g., sourdough starter, milk, egg, and melted butter) to dry ingredients. Whisk to thoroughly combine. The mixture should begin to bubble almost immediately. Preheat griddle or skillet to 325°-350° F. When griddle is hot, spray it with cooking spray or lightly oil it with a neutral oil.
From thegoodheartedwoman.com


SOURDOUGH PANCAKES THAT ARE FLUFFY AND DELICIOUS! | FOODS GEEK
Instructions. In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. In a medium bowl or liquid measuring cup, combine the sourdough starter, milk, eggs, and butter and whisk until combined. Pour the …
From foodsgeek.com


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