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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It’s a Risky Statement, But These Could Be Better Than Pancakes
I haven't come across another griddled breakfast snack that has such varied textures and flavours. These are something special.
I have made crumpets on the channel before using milk and only yeast. this time I have used sour milk in combination with bicarbonate of soda.
If you don't have sour milk then you can sub with buttermilk or normal milk. I you would like to make these plant based then try using almond milk or at a pinch, water works too.
The ingredients are listed below and the full recipe including the method is available on my website. Follow the link below.
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Recipe Ingredients:
300g All purpose flour
500g Sour milk / buttermilk
10g Fresh yeast (5g active dried yeast)
7g Salt
2g Bicarbonate of soda
#crumpets
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FLUFFY Pancakes Recipe
This perfect, fluffy pancake recipe is so easy and ultimately rewarding! You’ll love these tender melt in your mouth pancakes with a drizzle of maple syrup and a pat of butter but they’re DELICIOUS straight out of the pan!
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Homemade pancakes are truly a joy to make and so easy! And by the by, you can totally touble the recipe for a bigger batch. Let me know if there are some breakfast recipes you'd like to see me make!
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Sourdough Pancakes with discard | Sourdough Discard Recipes | Foodgeek
Discard Series. Delicious, fluffy pancake recipe made with sourdough discard. These pancakes are the best fluffy pancakes that you'll ever make.
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#sourdough #pancakes #sourdoughpancakes
00:00 Teaser
00:07 Intro
00:17 How are they made?
01:00 Recipe
06:14 B-roll
06:42 Parting words
Sourdough Pancakes OR Waffles | What To Do With Discarded Sourdough | In Carina's Kitchen
This leftover sourdough starter recipe will make your week! With this batter (using discarded sourdough) you can make either sourdough pancakes OR waffles.
I love finding or creating new recipes so I can use my leftover sourdough. In fact, I rarely bake bread, and instead use my sourdough starter for all kinds of other delicious recipes. And this recipe is a real winner!
I’ve often made this batter for waffles. It produces the crispiest, lightest, slightly tangy waffles that you could imagine. This takes normal buttermilk batter and elevates it to the next level. When I make these waffles, I always get a huge portion, and they’re easy to freeze for another weekend. Just pop them in the oven to heat up a little, and I imagine you could even use a toaster to heat the frozen sourdough waffles.
However, I had never tried the sourdough batter as a pancake. These pancakes blew my mind! They are so delicious! They don’t go crispy like the waffles, and are more dense, but still light and extremely flavorful. I am already dreaming of when I can possibly have these sourdough pancakes again.
If you have a sourdough starter, promise me that you make these this weekend! You will not be sorry!
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.
Sourdough Pancakes/Waffles
Makes about 15-20 medium size pancakes/waffles.
Macros in one pancake (out of a serving of 20): 99kcal, Fat 3.2g, Carbs 14.3g, Protein 3.1g
Step 1: Overnight Sponge
2 cups buttermilk (No buttermilk? No problem! Use 2 cups of regular milk and add 2 tbsp apple cider vinegar. Stir and stand for 5 or so minutes before adding the rest of the ingredients)
2 cups plain flour
2 tablespoons sugar
1 cup sourdough starter, unfed/discard (here's how to make a sourdough starter:
Start with a big bowl and drop in the 2 cups of buttermilk (or make the buttermilk substitute with 1 cup milk to 1 tbsp apple cider vinegar). If making the buttermilk substitute, stand for 5 minutes, before adding the rest of the ingredients.
Now add in the plain flour, sugar and discarded (unfed) sourdough starter. Mix well, then cover and set aside at room temperature for 12 hours or overnight.
The next day, bright and early, continue with step 2.
Step 2: Waffle or Pancake batter
All of the overnight sponge
2 large eggs
1/4 cup melted butter (I use salted butter)
3/4 teaspoon salt
1 teaspoon baking soda
Crack open the eggs in a small bowl. You can mix these together before adding to the overnight sponge.
Your overnight sponge should be bubbly. Give it a quick stir, then add your eggs and butter to the mixture, stir well. Now add the salt and baking soda, stirring well. Watch what happens once your baking soda hits the batter! It puffs up to almost double the size and becomes a different consistency, almost like whipped cream.
Your waffle iron or skillet or pan should at this point be preheated on a medium heat. What are you having, waffles or pancakes? Grease your pan or waffle iron and add the batter. For waffle irons, bake according to the manufacturer’s instructions. For pancakes, wait until you see plenty of air bubbles on the top of you pancake and the sides start getting dry. At this point, they’re good to flip. Continue with the rest of your batter.
Serve immediately with your preferred pancake/waffle toppings. Personally I love berries and maple syrup!
Enjoy!
#sourdough #pancakes #waffles
Music: DJ Quads Good Vibes
Recipe from King Arthur Flour.
Sourdough Savior: Sourdough Buttermilk Pancakes in 5 Minutes
Don't waste your sourdough starter when it's feeding time, you can use that fermented goodness for many other things!
This is a King Arthur recipe for Sourdough Buttermilk Pancakes. You can find the source recipe here:
I hope you're give it a try! These light and fluffy pancakes have a deep flavor, and they pair very well with real maple syrup!