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
YUKON SOURDOUGH FLAPJACKS (PANCAKES)
Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.
Provided by Donna M.
Categories Sourdough Breads
Time 16m
Yield 12-15 pancakes
Number Of Ingredients 7
Steps:
- To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
- Next morning, measure 2 cups of the proofed starter into a mixing bowl.
- Add egg, oil, sugar, and salt to the starter and mix briefly.
- Add enough flour to attain the desired consistency and mix until lump-free.
- Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
- Once baking soda is blended in, do not stir again.
- With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
- Cook 2 to 4 minutes, until bubbles form on surface.
- Turn and cook for an additional 2 minutes; serve hot.
- NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
- Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.
Nutrition Facts : Calories 34.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 15.5, Sodium 155.3, Carbohydrate 2.1, Sugar 2.1, Protein 0.5
FLUFFY FLAPJACK PANCAKES
These are quick, easy, and yummy pancakes. They are flexible, too, according to your dietary needs. I have tried many recipes, and this one is simple and fail-proof! Fluffy flapjacks every time. Caution: very filling.
Provided by Jackie HealthyWitness
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until no lumps remain. Add milk, eggs, and oil; whisk until batter is runny and well mixed.
- Heat a nonstick griddle over medium heat and lightly spray with cooking spray. Pour in a portion of the batter. Cook until bubbles form, 3 to 4 minutes. Turn and cook, pressing middle gently with the spatula, until lightly browned on the other side, 2 to 3 minutes more. Repeat with the remaining batter.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 31.8 g, Cholesterol 51.4 mg, Fat 9.8 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 467.7 mg, Sugar 7.7 g
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 BUCKWHEAT PANCAKES
Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!
Provided by Carina
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
- Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!
Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g
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