Alaskan Sourdough Pancakes Recipes

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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

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

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.

YUKON SOURDOUGH FLAPJACKS (PANCAKES)



Yukon Sourdough Flapjacks (Pancakes) image

Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.

Provided by Donna M.

Categories     Sourdough Breads

Time 16m

Yield 12-15 pancakes

Number Of Ingredients 7

2 cups proofed sourdough starter
1 egg, beaten
2 tablespoons oil
2 tablespoons sugar
1/2 teaspoon salt
white bread flour, as needed
1/2 teaspoon baking soda

Steps:

  • To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
  • Next morning, measure 2 cups of the proofed starter into a mixing bowl.
  • Add egg, oil, sugar, and salt to the starter and mix briefly.
  • Add enough flour to attain the desired consistency and mix until lump-free.
  • Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
  • Once baking soda is blended in, do not stir again.
  • With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
  • Cook 2 to 4 minutes, until bubbles form on surface.
  • Turn and cook for an additional 2 minutes; serve hot.
  • NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
  • Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.

Nutrition Facts : Calories 34.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 15.5, Sodium 155.3, Carbohydrate 2.1, Sugar 2.1, Protein 0.5

ALASKAN BLUEBERRY SILVER DOLLARS (SOURDOUGH BLUEBERRY PANCAKES)



Alaskan Blueberry Silver Dollars (Sourdough Blueberry Pancakes) image

Fancy name for sourdough pancakes! I made these for family who were visiting and they could not stop raving about how good these were. The batter is made up the night before, so there is minimal fuss in the morning.

Provided by Abby Girl

Categories     Breakfast

Time 30m

Yield 15-20 pancakes

Number Of Ingredients 8

1 cup sourdough starter
2 cups flour
2 cups milk
1 teaspoon salt
2 teaspoons baking soda
2 eggs
4 tablespoons shortening or 4 tablespoons butter, melted
1 -1 1/2 cup fresh blueberries

Steps:

  • Night before: Combine sourdough starter, flour, milk and salt in a non-reactive bowl with a whisk. Cover with kitchen towel or cheesecloth and let stand overnight on the counter.
  • Next morning: Stir down the batter and whisk in the baking soda, eggs, melted butter and sugar. Fold in fresh blueberries; making sure that they are incorporated into the batter.
  • Spray griddle with Pam and pour large silver dollar size batter onto hot griddle. Cook until golden brown. Serve with butter and heated maple syrup or pancake syrup.
  • Note: The blueberries need to be folded into the batter, rather than placed on top of the pancake. The blueberry will burn and make the griddle hard to work with for the next batch of pancakes. Spray Pam in between each batch so that they do not stick.

Nutrition Facts : Calories 127, Fat 5.5, SaturatedFat 1.8, Cholesterol 32.8, Sodium 348.5, Carbohydrate 15.7, Fiber 0.7, Sugar 1.1, Protein 3.7

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