Cast Iron Sourdough Pancakes Recipes

CAST-IRON SOURDOUGH PANCAKES

Cast-Iron Sourdough Pancakes image

This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago. The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake. Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.

Provided by Tejal Rao

Categories breakfast, pancakes

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 to 1 cup sourdough starter
2 cups all-purpose flour
2 cups whole milk
3 eggs
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter, plus more for serving
3 to 4 peeled and sliced pears (you could also use sliced apples, peaches or strawberries, or whole blueberries)
Maple syrup, for serving

Steps:

Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 5 grams, Carbohydrate 85 grams, Fat 11 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 917 milligrams, Sugar 26 grams, TransFat 0 grams

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

Ingredients

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

Sourdough pancakes are soft and fluffy with a hint of tanginess from the sourdough starter. The batter needs to sit overnight, so plan ahead.

Provided by Leah Maroney

Categories Brunch Breakfast

Time 12h25m

Number Of Ingredients 11

Ingredients

1/2 cup sourdough starter
1 cup whole milk
1 1/4 cups all-purpose flour
2 eggs (beaten)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter ( melted and cooled)
1/2 teaspoon vanilla extract
Neutral oil (vegetable, canola, or butter for greasing the pan or griddle)
Garnish: berries, maple syrup, powdered sugar, and/or melted butter

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

SETH'S SOURDOUGH PANCAKES

Seth's Sourdough Pancakes image

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

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt, or to taste
¾ cup milk
½ cup sourdough starter
2 tablespoons vegetable oil
1 tablespoon unsalted butter

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

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