Sourdough Pancakes 5 Recipes

SOURDOUGH PANCAKES

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

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.

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.

SOURDOUGH PANCAKES

Steps:

• Make the Primary Batter: Warm a very large bowl by filling it with hot water. Empty it out (a cold bowl can retard the leavening).
• Remove the sourdough starter crock from the refrigerator and stir it well. Measure out 2 1/2 cups. Return the remaining starter to the refrigerator.
• Combine the warm water and starter in the warm bowl and stir until well mixed. Using a whisk or a mixer set at medium-low speed, add the flour slowly, beating continually for 4 to 5 minutes, or until the mixture is smooth and lump-free. Cover the bowl with plastic wrap and place it in a warm, draft-free area for proofing.
• Proof the batter for 8 or up to 12 hours (see below). During the proofing period, a crust or a liquid may form on the top of the batter. If this happens, just stir it back down into the batter. At the end of the proofing period, stir the batter thoroughly. Take out 2 1/2 cups and return it to the starter container (this feeds your starter). Stir the starter in the container thoroughly and refrigerate it.
• Make the pancakes: Place the 3 3/4 cups of Primary Batter into a large warm bowl. Stir in the sour cream. Using a whisk or a mixer set on medium speed, beat in 1 1/4 cups of the flour.
• Using a whisk or a mixer set on medium speed, beat the eggs in a separate bowl for 2 minutes, or until frothy.
• Stir the eggs into the batter. Stir in the sugar, butter, and salt; then stir in the remaining 1 1/4 cups flour. Don't worry if the batter looks a little lumpy. Cover the bowl with plastic wrap and set it aside for 30 minutes.
• Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
• Lightly butter the griddle. Using a ladle, form pancakes on the griddle using about 1/3 cup batter for each pancake. Cook the pancakes for 3 minutes, or until the edges begin to look set and the top has a few bubbles. The bottom should be golden brown.
• Flip the pancakes with a spatula and cook for 1 1/2 to 2 minutes, or until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.
• The proofing period will be for 8 to 12 hours, depending on how active your starter is when taken from the refrigerator. The Primary Batter is ready when it is foamy and full of large bubbles. You can use it immediately or within the next 8 to 12 hours. If your batter has many tiny bubbles in it, it has reached the proper state. If few or no bubbles are present during the 8 to 12 hours after proofing, your starter is not acting properly and you should determine the reason for this before continuing with the recipe. The most likely reason your starter is not working is because it is dead. You will need to get new starter. To keep your starter alive (it is a living organism), you need to feed it once a week. By removing a little starter and adding back an equal amount of flour and water, your starter will thrive for a long, long time.

ALASKAN SOURDOUGH PANCAKES

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.

SOURDOUGH PANCAKES

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.

SOURDOUGH PANCAKES #5

Steps:

• Beat eggs.
• Add milk and starter.
• Sift together the flour, soda, baking powder, salt, and sugar.
• Mix together.
• Drop onto hot griddle by large spoonsful.
• NOTE:
• If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
• Bacon fat give a great taste.