GRANDMA'S SOURDOUGH PANCAKES
My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy
Provided by tornadoes three
Categories Breakfast
Time P1DT6m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
- 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
- 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
- Starter: Soften yeast in warm water.
- Stir in Flour, water, and sugar. Beat until smooth.
- cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
- IMPORTANT GRANDMA TIP:
- DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!
Nutrition Facts : Calories 350, Fat 9.2, SaturatedFat 2.5, Cholesterol 55, Sodium 499.4, Carbohydrate 55.7, Fiber 1.9, Sugar 4.9, Protein 10.2
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.
GRANDMA'S SOURDOUGH PANCAKES
My southern grandma made these wrapped around North Carolina sausages. They are denser than traditional pancakes but taste good.
Provided by gololly
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.6 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 156.4 mg, Sugar 1.5 g
GRANDMA'S SOURDOUGH STARTER
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this starter for the first time a year ago and have kept it going. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it ( the brand with rocky mountain water in it) and I had never seen this in a starter before. The bread made takes a nice flavor from the beer which I have not experienced in other starters. I hope everyone likes it as much as I do ! I will also be posting the bread recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time P5D
Yield 3 cups
Number Of Ingredients 5
Steps:
- Soften yeast in warm water.
- Stir in flour, beer and sugar.
- Beat until smooth. ***Do not use metal utensils or bowls!***
- Place in a wide-mouth jar.
- Cover loosely with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Mixture will foam and bubble. Time required to ferment depends on room temperature; If room is warm, let stand a shorter time than if room is cool.
- Cover loosely and refrigerate til ready to use.
- To keep starter going: For each 1 cup of starter used, add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar to remainder.
- Let stand at room temperature till bubbly, at least a day.
- Cover loosely and refrigerate for later use.
- If not used within 10 days, add 1 teaspoon sugar.
- Repeat adding sugar every 10 days.
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
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