Easy Breakfast Sourdough Pancakes Recipes

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.

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.

Steps:

• Sift flour, baking powder, and salt together into a medium bowl.
• Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
• Preheat a griddle to 375 degrees F (190 degrees C).
• Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

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.

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.