Fluffy Sourdough Pancake Recipe (Use Up Your Leftover Starter!)
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If you love pancakes but worry about lack of nutrients and blood sugar fluctuations, you need to try these fluffy sourdough pancakes. Sourdough fermentation means that gluten is broken down, these pancakes score much lower on the glycemic index, and because they're fermented, you also get to enjoy all the minerals that would otherwise be bound to phytic acid. Enjoy!
#sourdough #pancakes #pancakerecipe
Ingredients for the fluffy sourdough pancakes:
1 cup sourdough starter (mine is 80% organic white wheat and 20% wholegrain spelt, 80% hydration. If you don't have a starter, scroll down for the link to my tutorial on how you can make it from scratch)
1 large egg
2 tbsp coconut sugar (or any other whole foods sweetener that you like)
1/3 tsp. Himalaya salt or fine sea salt
1/4 tsp. baking soda
1 tsp. organic baking powder
a pinch of vanilla powder
2 tbsp butter
Here's how you can make your own sourdough starter from scratch:
My Secret Sourdough Bread Recipe:
My most recent What I Ate Today video:
Spelt Sourdough Bread with Fennel Seeds:
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Vita xx
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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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Super Fluffy Sourdough Pancakes || Sourdough Discard Recipe
I hope you enjoyed this video! This is a great way to use up your extra sourdough discard that might be filling up your fridge. This is also a great sourdough recipe that can be frozen for easy breakfasts.
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#pancakes #sourdough #discardrecipe
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Overnight Sourdough Pancake II Using Sourdough Starter Discard
These recipes for sourdough pancakes are a different type of pancakes with a more sour taste, which I can clearly recommend to all sourdough fans to try. They are soft, tender, and pleasantly chewy with a fluffy texture with a sweet and tangy flavor.
For the written recipe and quick tips, please click this link here:
For 8 - 10 serving, you will need:
200 grams (1 cup) sourdough starter, unfed or discard
250 grams (2 cups) all-purpose flour, sifted
25 grams (2 tbsp) granulated white sugar, sifter
480 grams (2 cups) buttermilk
50 grams (approx. 1/4 cup) vegetable oil, or melted butter (lukewarm)
1 tsp vanilla extract
2 large eggs
1 tsp salt
1 tsp baking soda
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Music: Rize Up by Diamond Ortiz from Youtube Music Library
Sourdough pancakes
A guide to my favorite pancake recipe, produced for my family back home.
You can use old/collected sourdough discard or follow this recipe and ferment your sourdough exclusively for your batch of pancakes.
Original recipe is from CULTURES FOR HEALTH
(
Video recipe:
Sourdough starter/discard (1 cup/ 240 grams)
Egg (1)
Oil (1 Tablespoon)
Sugar (1 1/2 Tablespoons)
Salt (1/2 teaspoon)
Baking soda (1/2 teaspoon)
Additional water/milk (2-4 Tablespoons)
Oil for frying
Yields about 7 six-inch pancakes.
Filmed on an iPhone 11
Edited with Adobe Premiere Pro CC 2018
Royalty-free music from Epidemic Sound
Gatinha - Cornelio
Nakatsugawa, Gifu 2020
Instagram @kiko.bread
Sourdough Pancakes web
How to Make SOURDOUGH PANCAKES I Tastes of Lizzy T
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Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with! These will quickly become your family’s favorite breakfast.
I tend to be a pancake snob. If I’m going to start the day with a stack of calories, which let’s be real, is not the lowest in calorie breakfast around, I want them to be good. Soft…fluffy…lightly browned…the perfect texture to soak up butter and syrup. And flavor? I want them just barely sweet, because when you’re dousing them in pure maple syrup, there’s no reason to use too much sugar in the pancake batter itself.
And these sourdough pancakes are all of those things above. I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far.
Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.
And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough starter ready) and quick cook time.
These quick sourdough pancakes get eaten faster than we can get them off the griddle.
PRINTABLE RECIPE:
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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