Sourdough pancakes in 60 seconds #shorts
Sourdough Pancakes with Fresh Buttermilk Syrup - How to make Sourdough Pancakes - Daily Sourdough
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Sourdough Pancakes are one of my most used recipes! On Saturday mornings I love making these pancakes for a fun brunch with many different toppings, one of my favorites being buttermilk! Watch this video for tips on how to make these easy pancakes perfect every time, and I've included my recipe for buttermilk syrup. I come back to this recipe time and time again, and I know you'll find it's one of your favorites too! You can make this recipe with discard, or freshly fed starter for a fluffier fresher taste.
Want to take your pancakes to the next level? You can make this recipe with a Sweet Stiff Starter! Watch this video to find out how to turn your starter into a sweet stiff starter
For the printable version of the recipe click here!
Sourdough Pancakes #shorts
Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted
1 ¼ cups all-purpose flour (155g)
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup sourdough discard (200g)
1 cup whole milk (236ml), room temperature preferred
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
Oil or butter for brushing skillet
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Instructions
Melt butter and set aside to let it cool.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
Remove to a plate and repeat with the remaining pancakes.
Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Notes
Storing
Sourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag.
The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.
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MicroMoment: Quick Sourdough Pancakes
Camping at Bryce Canyon is the perfect setting to show how to make really fast sourdough pancakes.
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Vegetable Sourdough Pancakes
These Vegetable Sourdough Pancakes are amazing. They are so simple to make, full of vegetables. They are fermented, easier to digest, and very tasty!
For the written recipe:
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Sourdough Buttermilk Pancakes
How to make Sourdough Buttermilk Pancakes with Sourdough Starter, easy and quick recipe! These pancakes are soft and fluffy, you will love them! I A Knead to Bake
Get the full recipe on my website:
ww.akneadtobake.com/post/sourdough-buttermilk-pancakes
Ingredients
250 grams (2 cups) All purpose flour
7 grams (2 tsps) Baking Powder
70 grams (⅓ cup) Sugar
6 grams (1 tsp) Salt and
420 grams (1 ¾ cups) Buttermilk*
100 grams (2 large) Eggs
100 grams ( ⅓ cup) Sourdough Starter
110 grams (1 stick) Melted Butter
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