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
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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 and Sourdough Waffles In One Recipe!
Learn how to make easy sourdough pancakes and sourdough waffles with one recipe! You'll love using your sourdough discard for light and fluffy pancakes and crispy, chewy waffles! Get the recipe at our website with a recipe card that you can toggle between metric measurements (grams) and US Customary measurements (cups) for your convenience!
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RECIPES MENTIONED:
Sourdough Starter
Sourdough Bread
Sourdough Cinnamon Rolls
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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
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
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Skillet (Affiliate Link):
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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Sourdough Pancake recipe | with options without sourdough
Don't throw away sourdough discard. Make these delicious, healthy sourdough pancakes!!!
All the ingredients such as oats, almond flour, coconut flour, and flaxseeds are so healthy. They are high in fiber and omega 3, which we should eat every day. Most of all, there is no white flour in this recipe. Yet, look at the pancakes. They are so fluffy. These pancakes are truly guilt free! Once you start to eat this kind of pancakes, you cannot go back to unhealthy white pancakes. If your healthy is worth keeping, try this recipe today!
Summer madness- Roa Music Summer Madness by Roa Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: Music promoted by Audio Library
The Best Pancakes You'll Ever Make | Epicurious 101
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Shop for some of the items chef Frank used in this demonstration!
Griddle:
Berry Spoon:
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Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: LJ D'Arpa
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra/Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Rebecca O’Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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