Sourdough Pancakes Gilbert Recipes

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SOURDOUGH PANCAKES



Sourdough Pancakes image

I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears, you name it...I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 12h40m

Yield 6 to 8 large pancakes

Number Of Ingredients 8

2 1/2 teaspoons dry yeast
1/2 cup warm water (about 110 degrees F)
2 cups all-purpose flour
2 tablespoons granulated sugar
3 1/2 cups whole milk
6 to 8 tablespoons unsalted butter
2 eggs
1 1/2 teaspoons finely ground sea salt

Steps:

  • Preheat the oven to 300 degrees F.
  • In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes.
  • In a large bowl, combine the flour and sugar. Set aside.
  • In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.
  • Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance. Cover and refrigerate until the next morning.
  • Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt.
  • Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch.

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

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

SOURDOUGH PANCAKES



Sourdough Pancakes image

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

1 cup sourdough starter
2 cups tepid water
2 cups all-purpose flour
1 teaspoon sugar
1 egg
1 teaspoon baking soda
1 dash baking powder
1 dash salt
2 tablespoons melted butter
1 -2 cup blueberries (optional)

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



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.

SOURDOUGH PANCAKES GILBERT



Sourdough Pancakes Gilbert image

Provided by Scott Gilbert

Yield Makes about sixteen 4-inch pancakes, serving 4

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 teaspoons active dry yeast
2 cups milk
1 large egg, beaten lightly
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking soda
2 teaspoons unsalted butter, melted, plus additional as an accompaniment
vegetable oil for brushing the griddle
maple syrup as an accompaniment

Steps:

  • In a bowl whisk together 1 1/2 cups of the flour, the yeast, and 1 cup of the milk and let the mixture stand in a warm place, covered loosely, overnight. Whisk 1/2 cup of the remaining milk into the starter and add the remaining 1 cup flour, the egg, the salt, the sugar, the baking soda, dissolved in 2 tablespoons hot water, 2 teaspoons of the butter, and the remaining 1/2 cup milk, whisking until the mixture is combined well. Heat a griddle over moderate heat until it is hot but not smoking and brush it with some of the oil. Drop the batter by 1/4 cups onto the griddle and cook the pancakes for 1 to 2 minutes, or until the undersides are golden brown. Turn the pancakes and cook them for 1 minute, or until the undersides are golden. Serve the pancakes with the additional butter and the maple syrup.

GRANDMA'S SOURDOUGH PANCAKES



Grandma's Sourdough Pancakes image

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

½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup sourdough starter, at room temperature

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

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

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

200g self-raising flour
1 tbsp golden caster sugar
1 tsp baking powder
200g sourdough starter (active or the excess you'd throw away)
2 eggs
260ml milk
50g butter, melted, plus extra butter for frying
sunflower oil, for cooking
maple syrup, to serve

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

SOURDOUGH PANCAKES



Sourdough Pancakes image

My mother used to make these slightly tangy, slightly chewy, wonderfully moist pancakes when we were kids. Now, Bubby's serves these pancakes every weekend. The recipe works best when you have all your ingredients at room temperature. Plan to make the Primary Batter 8 to 12 hours ahead of time. Allow the batter to sit at room temperature for 30 minutes before you make the pancakes, and give it a good stir before using. The Primary Batter will yield 3 3/4 cups, which you will use in the pancakes, and 2 1/2 cups to return to the starter container, which will feed your starter for a week. Plan on ordering starter for the Primary Batter from any number of online companies. Serve the pancakes with a fruit compote (pages 276 to 278) or sautéed bananas (see Banana Walnut Pancakes, page 122) and Glazed Smoked Ham (page 187).

Yield makes 16 pancakes

Number Of Ingredients 10

Live sourdough starter
2 1/2 cups lukewarm water (90° to 100°F)
3 3/4 cups all-purpose flour
3 3/4 cups Primary Batter
2 1/2 cups sour cream
2 1/2 cups all-purpose flour
5 extra-large eggs
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes
1 tablespoon kosher salt

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.

GRANDMA'S SOURDOUGH PANCAKES



Grandma's Sourdough Pancakes image

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

2 cups milk
2 cups flour
1 teaspoon salt
1 cup sourdough starter
1 teaspoon baking soda
2 eggs
2 tablespoons sugar
3 tablespoons oil or 3 tablespoons melted butter
1 compressed yeast cake
2 cups all-purpose flour
2 cups water
1 tablespoon sugar

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

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From ahedgehoginthekitchen.com


SOURDOUGH PANCAKES - ZERO-WASTE CHEF
2016-04-01 Directions. 1. If using additional flour for fluffy pancakes, combine it with the starter in a small bowl. Whisk in the egg. 2. Melt the butter or oil in a skillet over medium-high heat and swirl it around to coat the pan. Pour the butter or oil into the sourdough-egg mixture, leaving enough in the pan so that your pancake won’t stick to it.
From zerowastechef.com


SOURDOUGH PANCAKES - RECIPE - INHERITED RECIPES
2021-04-16 Take 1 cup of active sourdough starter and add the flour and warm water into a big bowl. Mix to combine, and cover with foil or plastic wrap and let it sit in a warm spot overnight.
From inheritedrecipes.com


SOURDOUGH PANCAKES RECIPE: THE PERFECT FLUFFY PANCAKE
2021-05-28 Add sourdough starter, milk, eggs, and oil. Whisk to combine thoroughly. Let batter rest at room temperature for 30 minutes. Heat pancake griddle to 325 degrees. Add batter to griddle once hot in quarter cup increments. Once bubbles form and pop, flip pancakes. Cook another 90 seconds to two minutes, then remove.
From honestandtruly.com


SOURDOUGH PANCAKES - LOVE ON A PLATE FROM SCRATCH
In a separate medium glass or ceramic mixing bowl combine all the dry ingredients. Mix together with a whisk or a fork. Make a small well in the center of the dry ingredients and pour in the wet egg mixture. Stir just to combine. Let batter sit 5-10 minutes. Meanwhile heat a griddle or non stick pan to medium heat.
From loveonaplate.net


ROBINHOOD | SHERWOOD TM SOURDOUGH PANCAKES
Combine egg, milk, Sherwood TM and butter in medium mixing bowl. Add remaining ingredients and whisk until smooth. Pour batter by 1/4 cupfuls (50 …
From robinhood.ca


CRAZY EASY SOURDOUGH PANCAKES - MOMSDISH
2022-04-01 In a large bowl, combine all the dry ingredients together. Set them aside. In a separate bowl, combine the starter, milk, and eggs. Whisk to combine. Whisk the wet ingredients into the dry ingredients until well combined. Preheat a heavy bottomed pan over medium-low heat with a spoonful of butter. Next, pour 1/3 cup of the batter into the pan.
From momsdish.com


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