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:
- 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
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
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
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
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
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
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
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
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
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
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
More about "sourdough pancakes food"
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.
SOURDOUGH PANCAKES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Calories 280 per servingTotal Time 15 mins
- Place your sourdough starter in a bowl. Crack in the eggs and pour in the milk, then beat the mixture well to combine.Add the flour and a pinch of sea salt, and mix until you have a thick, pourable batter.
- Put a large non-stick frying pan on a medium heat and, once hot, add ½ tablespoon of oil, tilting the pan to cover.Use a ladle to spoon the batter into the pan.
- Each ladleful will make 1 pancake – make sure you leave space between each one so they have room to spread out slightly.Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over.When the pancakes are golden on both sides, transfer them to a plate, then repeat with more batter, adding extra oil, if needed.
- Serve the pancakes right away, topped with a dollop of natural yoghurt, and some fresh fruit, if you like.
SOURDOUGH PANCAKES RECIPE - FLUFFY AND DELICIOUS
From foodgeek.dk
TRADITIONAL SOURDOUGH PANCAKES - FERMENTING FOR FOODIES
From fermentingforfoodies.com
SOURDOUGH PANCAKES (USING SOURDOUGH STARTER) - DON'T …
From dontwastethecrumbs.com
SOURDOUGH PANCAKES – RECIPE | INHERITED RECIPES
From inheritedrecipes.com
VEGAN SOURDOUGH PANCAKES | FOODACIOUSLY
From foodaciously.com
FLUFFY SOURDOUGH PANCAKES - THE CLEVER CARROT
From theclevercarrot.com
THE LIGHTEST SOURDOUGH PANCAKES - I AM BAKER
From iambaker.net
BEST SOURDOUGH PANCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SOURDOUGH PANCAKES WITH MAPLE-MOLASSES STRAWBERRIES - FOOD
From foodandwine.com
WHOLE WHEAT SOURDOUGH PANCAKES RECIPE - JOVIAL FOODS
From jovialfoods.com
HOW TO MAKE SOURDOUGH PANCAKES USING DISCARDED SOURDOUGH …
From marysnest.com
SOURDOUGH PANCAKES - 1-INGREDIENT SOURDOUGH DISCARD PANCAKE …
From runningtothekitchen.com
FLUFFIER OVERNIGHT SOURDOUGH PANCAKES RECIPE
From culturesforhealth.com
THE BEST SOURDOUGH PANCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SOURDOUGH PANCAKES, FLUFFY, TENDER AND FULL OF FLAVOUR. THIS …
From pinterest.ca
ALASKA SOURDOUGH PANCAKES RECIPE - RECIPELAND.COM
From recipeland.com
SOURDOUGH PANCAKES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
SOURDOUGH DISCARD PANCAKES - PANCAKE RECIPES
From pancakerecipes.com
SOURDOUGH PANCAKES - SOURDOUGH COMPANION
From sourdough.com
SOURDOUGH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SOURDOUGH STARTER PANCAKES (THE MOST FLUFFY PANCAKES EVER!)
From smartnutrition.ca
SOURDOUGH BUTTERMILK PANCAKES | BLUE JEAN CHEF - HOME PAGE
From bluejeanchef.com
SOURDOUGH PANCAKES {FOR THE ABSOLUTELY FLUFFIEST …
From tastesoflizzyt.com
SOURDOUGH PANCAKES - SWEET OR SAVORY - BELGIAN FOODIE
From belgianfoodie.com
SOURDOUGH DISCARD PANCAKES - COOK'S ILLUSTRATED
From cooksillustrated.com
24 EASY SOURDOUGH DISCARD RECIPES - LITTLE SPOON FARM
From littlespoonfarm.com
SOURDOUGH PANCAKES - GREATBRITISHFOODAWARDS.COM
From greatbritishfoodawards.com
OLD FASHIONED OVERNIGHT SOURDOUGH PANCAKES - STEIGER FAMILY …
From steigerfamilyfarms.com
SOURDOUGH PANCAKES, MUFFINS… – VERMONT FOOD LIBRARIAN
From vtfoodlib.com
SOURDOUGH PANCAKES RECIPE: EASY SOURDOUGH STARTER PANCAKES
From masterclass.com
SOURDOUGH PANCAKES RECIPE | HOW TO MAKE SOURDOUGH PANCAKES
From culturesforhealth.com
OVERNIGHT SOURDOUGH PANCAKES - BAKING SENSE®
From baking-sense.com
SOURDOUGH PANCAKES RECIPE - FARMHOUSE ON BOONE
From farmhouseonboone.com
SOURDOUGH PANCAKES - LATEST RECIPES
From latestrecipes.net
SOURDOUGH PANCAKES RECIPE (ACTIVE OR DISCARD STARTER) ~ …
From homesteadandchill.com
SOURDOUGH PANCAKES | RECIPES | MOORLANDS EATER
From moorlandseater.com
MOM'S SOURDOUGH HOTCAKES (SOURDOUGH PANCAKES) - THE GOOD …
From thegoodheartedwoman.com
SOURDOUGH PANCAKES THAT ARE FLUFFY AND DELICIOUS! | FOODS GEEK
From foodsgeek.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love