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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #north-american #pancakes-and-waffles #breads #breakfast #american #kid-friendly #stove-top #dietary #pacific-northwest #quick-breads #brunch #equipment #number-of-servings #presentation #served-hot
You'll also love
Zain ul abdin Sahito
[email protected]I'm allergic to wheat. Can I use a gluten-free flour blend in this recipe?
Jakariya Mia
[email protected]Sourdough pancakes? I've never heard of those before. I'm intrigued.
Nilavani Vani
[email protected]This recipe looks delicious. I'm going to make it for breakfast tomorrow.
Krashanda Franklin
[email protected]I can't wait to try this recipe!
Jay Siddle
[email protected]I've made these pancakes several times now and they always turn out great. They're a family favorite.
Sharon Chepchumba
[email protected]These pancakes are a great way to use up leftover sourdough starter. They're also delicious!
Chorister Siley
[email protected]Perfect pancake recipe!
Aamir Malik
[email protected]These pancakes were easy to make and turned out great! My kids loved them.
Darienna Hosteen
[email protected]I'm not a huge fan of sourdough, but these pancakes were surprisingly good. The tanginess was subtle and the pancakes were really fluffy.
Niaz Khang
[email protected]These pancakes were a bit too sour for my taste, but my husband loved them. He said they reminded him of the pancakes his grandmother used to make.
Muhammad Sanawar
[email protected]I've tried many sourdough pancake recipes, but this one is by far the best. The pancakes are so tender and flavorful, and they cook up perfectly every time.
Pat Lao
[email protected]These sourdough pancakes were a hit with my family! They were light and fluffy, with a slightly tangy flavor that was perfectly balanced by the sweetness of the maple syrup. I'll definitely be making these again.