SOURDOUGH PANCAKES {GREAT FOR SOURDOUGH DISCARD}
Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.
Provided by Julie Clark
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
- Add the sourdough starter, milk, egg and oil. Mix well just until combined.
- Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
- Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
- Cook for an additional 1-2 minutes or until the pancake is cooked through.
- Serve warm with butter and syrup.
Nutrition Facts : Calories 148 kcal, Carbohydrate 24 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 305 mg, Sugar 4 g, Fiber 1 g, ServingSize 1 serving
SOURDOUGH PANCAKES
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
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
GRANDMA'S SOURDOUGH PANCAKES
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
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
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.
QUICK SOURDOUGH PANCAKES
This is a great way to use some of your starter without waiting overnight. I made about 4 different recipes to come up with this recipe. I added and subtracted till I got the mix that I likes not to thin not to thick. Hubby is hard to please and even he likes it.
Provided by luv2cooktoomuch
Categories Sourdough Breads
Time 7m
Yield 10 pancakes, 3 serving(s)
Number Of Ingredients 8
Steps:
- mix flour,baking soda, sugar and salt.
- add starter,butter.milk and the egg.
- Mix well - Some lumps are fine.
- let sit for a minute or two while heating your skillet. I use a cast iron skillet lightly oiled.
- when pan is hot drop by 1/8 c amounts
- cook until bubbles appear and then flip after about 45 seconds they are done.
- remove from pan and serve as you like with syrup or fruit.
Nutrition Facts : Calories 314.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 90.9, Sodium 929.2, Carbohydrate 43.2, Fiber 1.1, Sugar 8.6, Protein 8.5
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
CAST-IRON SOURDOUGH PANCAKES
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
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
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
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.
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CLASSIC SOURDOUGH PANCAKES OR WAFFLES | KING ARTHUR BAKING
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4.7/5 Total Time 12 hrs 42 minsServings 24Calories 190 per serving
- Note: This is a good opportunity to feed the remainder, if necessary., In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk., Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight., To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter.
- Add to the overnight sponge, stirring just to combine., Add the salt and baking soda, stirring to combine.
- The batter will expand and may bubble a bit., To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle.
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