Pancake 4 Ways | Jamie Oliver
We may all know the classic Jamie Oliver pancake recipe by now, but here's four tweaks to that same recipe to take it four separate but brilliant ways. And if you don't know it, don't worry the original recipe is still in there as well! Enjoy!
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Ultimate French Toast | Jamie Oliver
How To Make One Cup Pancakes | Jamie Oliver
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Orange Pecan Sourdough Pancakes | Great for Breakfast or Dinner | Company Worthy!!
Orange Pecan Sourdough Pancakes ????
2 c sourdough discard
2 eggs
1 T orange zest
Juice from orange
1/2t maple extract (optional)
1/4 c coconut oil
2 T honey
1/2t salt
1 t baking soda
1/2t cinnamon
About 1/2c chopped toasted pecans.
If batter is too runny add a bit more flour (I added 1/2c more).
Mix well.
These are extra special.
Enjoy!!
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BLUEBERRY SOURDOUGH PANCAKES FOR MY FAMILY OF 13❤️ BACK-TO-SCHOOL, BREAKFAST, HOMESCHOOL MOM!!
Welcome to my channel! Today, I am excited to share a delicious recipe - Blueberry Sourdough Pancakes! Perfectly fluffy, bursting with juicy blueberries, and a touch of tanginess from the sourdough, these pancakes are an absolute treat for breakfast.
As a homeschool mom preparing for back-to-school season, I always strive to create delightful dishes that fuel my family's energy and keep them ready to tackle a day of learning. With my brood of 13, I need to make meals that are delicious and nutritious.
These Blueberry Sourdough Pancakes have become a beloved breakfast staple in our household. The combination of wholesome ingredients and incredible flavors makes them a real crowd-pleaser. Plus, the added antioxidant-packed blueberries provide a burst of freshness that everyone loves. Preparing these pancakes is a breeze! You could also prepare these on the weekend (or your day off) and freeze them for later use!
Sourdough is a fascinating science project in itself! Explaining the science behind sourdough fermentation to my kids while enjoying a delicious breakfast is a win-win situation. Whether you're homeschooling or not, these Blueberry Sourdough Pancakes are the ideal way to kickstart any busy day.
Join me in the kitchen as I whip up these delicious Blueberry Sourdough Pancakes for my amazing family of 13.
Here is what you will need
3 Cups of Sourdough Starter
4 Cups of Milk
6 Tbsp. Honey
4 Tbsp. Vanilla extract
12 Tbsp. Melted Butter
8 Cups All-purpose Flour
8 Eggs
4 tsp. Baking Soda
4 tsp. Baking Powder
4 tsp. Sea Salt
2 Cups Blueberries (opt)
3 Cups of Extra Milk to thin the batter AFTER RESTING!
Directions
Step 1. Add your Sourdough Starter, Milk, Honey, Vanilla, Melted Butter, and Flour to a large bowl and mix until well combined.
Step 2. Allow the batter to rest for 20 minutes at room temperature (you could also let it rest overnight)
Step 3. When you are ready to make your Pancakes, add the Eggs, Baking soda, Baking powder, Salt, and Extra Milk, if needed, to the batter and stir using a hand mixer until everything is well combined.
Step 4. Add your Fresh Blueberries and, using a spatula, fold in your Blueberries
Step 5. Preheat your skillet and lightly grease it with Butter. Once your skillet is hot, scoop a 1/2 Cup of batter onto the griddle.
Step 6. Cook your pancakes until golden brown on each side, flipping as needed.
Step 7. Once your Pancakes are fully cooked, serve with your choice of toppings. We did Blueberry Compote, Butter, and Turkey Bacon on the side.
Don't forget to hit the like button, subscribe to our channel, and leave a comment sharing your thoughts on this recipe. I can't wait to hear from you! Stay tuned for more delicious recipes, homeschooling tips, and family adventures. Thanks for watching, and have a fantastic day!
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Claire Saffitz Makes Pancakes + Sourdough Starter 101 | Dessert Person
Claire Saffitz Makes Pancakes + Sourdough Starter 101 | Dessert Person
Raise your hand if you have a sourdough starter languishing in the refrigerator? If you do, fear not, even a neglected starter can be revived, just check out Claire’s tips for how to keep a starter fed and happy in your fridge so sourdough bread is always at your fingertips. Then, watch Claire make wholesome, light, and whole grainy pancakes with the discard, since adding the extra starter means delicious pancakes with no waste!
#sourdough #pancakes #clairesaffitz
Ingredients:
Sourdough Starter
1⅓ cups whole milk, at room temperature
¼ cup coarse cornmeal
1½ cups all-purpose flour
¼ cup whole wheat flour
1¼ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
1 cup active sourdough starter
3 tablespoons unsalted butter, melted and cooled
2 large eggs, separated, at room temperature
3 tablespoons granulated sugar
Video Breakdown
0:00 Start
0:05 Intro to Sourdough Starter & Pancakes
0:30 Dessert Person Intro Animation
0:49 Ingredients & Special Equipment
3:08 How To Feed Sourdough Starter
6:28 How To Make Sourdough Pancakes
15:50 Giant Pancake
16:14 Serve & Eat
17:32 Recap & Outro
19:11 Archie
Simple Sourdough Waffles (Using Starter Discard)
???? Take my in-depth course and start making great sourdough. Right away. With confidence:
This delicious batter makes great waffles or pancakes. No need to waste your sourdough discard! Freeze your waffles for quick weekday breakfasts. (Full ingredient list below.)
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KOMO GRAIN MILL:
FAMAG SPIRAL DOUGH MIXER:
ROFCO BREAD OVEN:
STARTER JAR:
DIGITAL SCALE:
4QT GLASS BOWL:
BOWL SCRAPER:
BENCH SCRAPER:
PROOFING BOWL:
PROOFING BIN:
APRON:
OVAL BANNETON:
ROUND BANNETON:
FOOD-GRADE BOWL CAPS:
SPRAY BOTTLE:
PARCHMENT PAPER:
LAME:
DUTCH OVEN (OVAL):
FANCY-PANTS UPGRADE:
DUTCH OVEN (ROUND):
FANCY-PANTS UPGRADE:
BREAD CLOCHE:
BAKING STONE:
FLOUR SHAKER:
BREAD KNIFE:
BREAD BOARD
PADDLE:
LOAF PAN:
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INGREDIENTS
Yields 10-12 waffles
¾ cup Sourdough discard (quantity flexible)
2 cups milk
2 cups all-purpose flour
2 eggs, beaten
¼ cup melted, salted butter
1 tsp vanilla extract
1 tsp baking soda
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Souffle Omelette:
2 eggs
2 tbsps goat cheese or favorite shredded cheese
1 teaspoon chopped herbs
Salt and pepper to taste
In 2 bowls, separate the egg whites from the egg yolks.
With a hand mixer on medium high speed, whisk the egg whites until they form stiff peaks. Using the same mixer, whisk the egg yolks.
Take ¼ - ½ cup of the egg whites and mix it thoroughly with the egg yolks, then pour the entire mixture back into the egg whites, folding it gently until everything is combined. You’ll get a pale yellow mixture.
In a small frying pan, heat on medium and melt the the butter, then add the egg mixture and spread out to fill the pan. Cook for one minute.
Then add your favorite toppings, salt and pepper, and mix the top in, making sure not to scrape the bottom.
Cover it for another 2 minutes until the top is just about set.
Transfer to a plate and as you’re sliding it off, fold the top over so it looks like an omelette.
Bagel in a hole
4 tbsps butter
1 garlic, smashed
1 sprig rosemary
2 bagels
Salami
4 eggs
Preheat oven to 375 degrees.
In a pan, melt butter with garlic and rosemary. Let it heat until it gets foamy.
Cut the bagels in half, then make sure the hole is about 2-3 inches wide to fit an egg. Dip into the garlic butter.
Place on baking sheet lined with parchment paper, flat / dipped side down.
Arrange salami in the middle of the bagel hole, then crack a medium sized egg right into the hole. The whites will spill out a little but it will cook and look rustic.
Bake for 10-12 minutes or until egg whites are set and yolk is how you prefer.
Enjoy!
Cacio e Pepe egg toast
2 eggs
3 tablespoons parmesan cheese, grated
Salt pepper to taste
Toast
Crack eggs into a bowl and whisk with 2 tbsps of parmesan cheese, salt, and a generous amount of black pepper.
In a frying pan, add a little bite of butter or olive oil and put on medium heat. Add the eggs and scrape the bottom of the pan until you get small ribbons or curdles. If you want soft scrambled eggs, heat for another 30 seconds as it looks half way cooked, mix it until creamy and add on top of your toast. If you want it really cooked, just keep on heat longer until it’s the way you like it. Serve on top of toasted bread; grate more cheese and black pepper right on top. Enjoy!
Cilbir, Turkish Eggs
1 cup greek yogurt at room temp
1 garlic clove, minced
Juice of half a lemon
1 sprig dill, chopped
1 tbsps butter
¼ tsp smoked paprika
¼ tsp aleppo peppers
2 eggs
Dill to garnish
In a bowl, mix greek yogurt, garlic, lemon, and dill together. Set aside on counter, don’t refrigerate.
In a pan, melt butter with smoked paprika and aleppo pepper just until it melts and starts to get foamy. Don’t let it cook too long as the spices can burn.
Now in a sauce pan filled with water half way, add 1 tbsps of vinegar and let it come to a rolling boil. Crack an egg and drop it in, one at a time. Cook for 2 ½ minutes for a perfect runny egg, 3 minutes for a more cooked one. Drain it on a paper towel to dry.
Drizzle some spiced butter on top of the yogurt and add the eggs right on top. Drizzle with more butter if needed, and garnish with dill. Enjoy!
Kimchi Pancakes
1 ½ cups kimchi, chopped
¾ cup all purpose flour
¼ cup potato starch or rice flour
1 egg
1 tbsp of soy sauce,
2 tsps sesame oil
2 tbsps green onion
¼ cup warm water
In a bowl, crack the egg and whisk. Set aside.
In another bowl, add the flours and mix it, then add the chopped kimchi, the whisked egg, soy sauce, sesame oil, green onion, and ¼ cup warm water. Mix well.
In a cast iron skillet, add 2 tbsps oil and add half the batter to pan fry on medium high heat. Cook each side for about 3 minutes and flip. Serve with soy dipping sauce. Recipe can be found in my cookbook:
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