Sourdoughpancakes2 Recipes
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
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
This recipe makes delicious light and fluffy pancakes. Note: The amount of milk added to the Pancake Batter will be determined by the thickness of the sourdough starter used in the Basic Batter. I usually have to add an addition tablespoon or two of milk. The finished product should be the consistency of regular pancake batter. Total time includes proofing time for the basic batter. You'll have basic batter leftover so see Recipe #327240 for additional used
Provided by Galley Wench
Categories Breakfast
Time 12h20m
Yield 4 Pancakes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411.9, Fat 5.2, SaturatedFat 2.4, Cholesterol 61, Sodium 413.4, Carbohydrate 78.1, Fiber 2.5, Sugar 6.7, Protein 11.4
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
SETH'S SOURDOUGH PANCAKES
Great for sourdough discard pancakes. Add any additions as desired such as berries, chocolate chips, bananas, etc.
Provided by Seth Daniel
Categories Pancakes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, baking soda, and salt in a mixing bowl with a fork. Add milk, starter, and oil; mix thoroughly.
- Heat butter on a griddle or in a skillet over medium-high heat. Scoop 1/4 cupfuls onto the hot griddle and cook until bubbles begin to form on the top, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35 g, Cholesterol 11.5 mg, Fat 11.1 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 3.5 g, Sodium 596.9 mg, Sugar 2.9 g
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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