Overnite Sourdough Pancakes Recipes

OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES

I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.

Provided by nch

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 8h25m

Yield 8

Number Of Ingredients 10

Overnight Sourdough Buckwheat Pancakes image

Steps:

Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 21.1 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 115.7 mg, Sugar 2.2 g

Ingredients

⅔ cup all-purpose flour
⅔ cup buckwheat flour
½ cup sourdough starter
1 cup 2% milk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1 teaspoon baking powder
½ teaspoon vanilla extract
1 pinch salt
cooking spray

SOURDOUGH PANCAKE OR WAFFLE BATTER

If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.

Provided by Sam Sifton

Categories breakfast, pancakes, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Sourdough Pancake or Waffle Batter image

Steps:

Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 897 milligrams, Sugar 9 grams, TransFat 0 grams

Ingredients

1 cup/240 grams sourdough starter "unfed"
1 cup/224 grams buttermilk
1 cup/120 grams all-purpose flour
1 tablespoon/about 13 grams light brown sugar
1 large egg
1/4 cup melted unsalted butter or neutral oil
1/2 teaspoon vanilla extract
1/2 teaspoon/3 grams kosher salt
1 teaspoon/6 grams baking soda