ALASKAN SOURDOUGH PANCAKES
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
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 BUTTERMILK PANCAKES
A light and scrumptious pancake that is quick and easy to make with sourdough starter.
Provided by earthmother
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 180 calories, Carbohydrate 33.7 g, Cholesterol 32.9 mg, Fat 1.6 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 379.2 mg, Sugar 7.2 g
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
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
TRAPPER JOHN'S SOURDOUGH PANCAKES
Steps:
- The night before, take a cup of sourdough starter out of the refrigerator or root cellar, and add flour, whole wheat flour, wheat germ, sugar, and water. Mix well, cover, and place in a warm place overnight. In the morning, remove a cup of the "sponge" and put it back in a jar in the refrigerator. (If you forget this step you won't have any more starter for another day).
- To the remainder, add eggs, oil, and milk. In a small bowl, mix together with a little water, salt, sugar, and baking soda. Stir into the batter and mix just until the ingredients are blended well. Let this sit for 10 minutes. Preheat griddle, grease with butter, and pour or ladle batter onto the griddle. Turn pancakes over as soon as the bubbles begin to pop. Flip over for just a few seconds, and remove pancake from grill to a heated plate. Continue until all the batter is used, then sit down and enjoy a real "Taste of Alaska!" Serve with real maple syrup, birch syrup, or butter and sugar.
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.
SOURDOUGH PANCAKES
You ain't lived 'till you ate these. One taste and you'll see why a 'sourdough prospector' would give up his gold claim before his sourdough starter.
Provided by Sam Saguaro
Categories Breakfast
Time 8h12m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three ingredients into a large non-metallic bowl and beat until smooth. Cover loosely with a damp towel/dishrag and let stand in a warm place for 8 to 18 hours.
- Mix batter down. Add remaining ingredients and stir until smooth.
- Cook on a lightly greased preheated griddle or skillet at 400°F.
- Serve with maple or berry syrup, or toss an fried egg on 'em.
Nutrition Facts : Calories 472.9, Fat 18.9, SaturatedFat 4, Cholesterol 101.5, Sodium 1235.1, Carbohydrate 64, Fiber 1.7, Sugar 12.7, Protein 11.6
SOURDOUGH PANCAKES
Make and share this Sourdough Pancakes recipe from Food.com.
Provided by Aroostook
Categories Breakfast
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl.
- Place the bowl in a warm place, cover and let it stand until morning.
- When ready to cook add egg, oil, salt, sugar, baking soda, baking powder, to sour dough Mix well Heat a lightly greased griddle or skillet over medium heat (375*F- 190*C).
- Griddle is ready when a few drops of water skitter.
- For each pancake, pour 1/4 cup batter onto hot griddle.
- Cook pancakes until surface is covered with bubbles and appear dry around the edges.
- Turn until the other side is golden brown.
Nutrition Facts : Calories 67.9, Fat 2, SaturatedFat 0.7, Cholesterol 20.5, Sodium 248, Carbohydrate 10.1, Fiber 0.3, Sugar 1.1, Protein 2.3
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
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
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.
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