Sourdough Starterhotcakes Recipes

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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 STARTER/HOTCAKES



Sourdough Starter/Hotcakes image

This starter will help you make the perfect sourdough bread and hotcake. It will be ready quicker then you know it.-Swend Holland, x, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Number Of Ingredients 3

1/2 teaspoon active dry yeast
1-1/2 cups lukewarm water
2 cups all-purpose flour

Steps:

  • Soften yeast in water. Add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. (Never use a metal container for sourdough starter, and be sure it's plenty big, as the starter expands.) Let set at room temperature for 3 days, stirring once or twice a day. The starter will "work" and will have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used., SOURDOUGH HOTCAKES:, The night before you plan to make hotcakes, take the starter out of the refrigerator and add to it 2-1/4 to 3 cups flour and 1/2-cup lukewarm water. This amount can vary in order to get the right consistency. (Swend sometimes uses as little as 2 cups flour when his starter is thicker.) , The next morning, dip out enough for the "heel", about a cup of the starter, to save for the next time. This is returned to the refrigerator. , To the rest of the starter, add 2 or 3 tablespoons sugar (to help the hotcakes brown) and 2 teaspoons salt. Beat in 2 eggs. Just before it's time to bake the hotcakes, add 3/4 teaspoon baking soda. Stir just enough to mix., Bake on a skillet or a cast-iron griddle, which has been greased with a bacon rind. (You can use oil, but Swend contends a bacon rind is better.)

Nutrition Facts : Calories 229 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 48g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

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