This is a gorgeous, little recipe 'copied and pasted' from a fun, foodie FB group to which I belong. I've made these pancakes about four or five times now, and each time they turn out fabulously fluffy and light.
Makes 4 generous servings (about 8 pancakes)
Preheat oven to 300F to keep pancakes warm if needed
1 cup sourdough starter
1/2 cup flour
1 egg
1/2 cup milk (Can use milk substitutes or water if lactose intolerant)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup almond meal (can be omitted- if you do omit it- reduce water to 2 tablespoons!)
Mix all ingredients together. Heat pan on high and add butter or vegetable oil to grease the pan. REDUCE THE HEAT TO MEDIUM, and while the pan is still hot, Pour a ladle-full of batter into the pan and cook until bubbles begin to pop in the center of the pancake (a nice golden brown- lower heat if it cooks too fast.), then flip your pancake. Cook until 2nd side is golden brown. Place on a warm plate in a pre-warmed oven. Serve with your favorite topping.
Also, this recipe can be used for crepes- just thin down the batter with milk or water, and tilt the pan immediately after you pour the batter into it, coating the pan, then flip. If the batter is too thin, add flour or almond meal.
**I haven't used almond meal when making the pancakes, so I don't know how much better they could be with that additional ingredient. I'm all right with that.
A few additions to 'spice' up the already lovely sourdough pancakes would be chopped nuts, berries, a bit of (canned) pumpkin.
Makes 4 generous servings (about 8 pancakes)
Preheat oven to 300F to keep pancakes warm if needed
1 cup sourdough starter
1/2 cup flour
1 egg
1/2 cup milk (Can use milk substitutes or water if lactose intolerant)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup almond meal (can be omitted- if you do omit it- reduce water to 2 tablespoons!)
Mix all ingredients together. Heat pan on high and add butter or vegetable oil to grease the pan. REDUCE THE HEAT TO MEDIUM, and while the pan is still hot, Pour a ladle-full of batter into the pan and cook until bubbles begin to pop in the center of the pancake (a nice golden brown- lower heat if it cooks too fast.), then flip your pancake. Cook until 2nd side is golden brown. Place on a warm plate in a pre-warmed oven. Serve with your favorite topping.
Also, this recipe can be used for crepes- just thin down the batter with milk or water, and tilt the pan immediately after you pour the batter into it, coating the pan, then flip. If the batter is too thin, add flour or almond meal.
**I haven't used almond meal when making the pancakes, so I don't know how much better they could be with that additional ingredient. I'm all right with that.
A few additions to 'spice' up the already lovely sourdough pancakes would be chopped nuts, berries, a bit of (canned) pumpkin.
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| Walnut-sourdough pancakes |
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| Pumpkin-sourdough pancakes |
I wonder what difference sour dough makes to a pancake recipe?
ReplyDeleteAs far as winging up a batter for jiffy pancakes, the ingredients are on that list, save for almond meal and sourdough starter. Hmm.
Hiya!
DeleteI've also made 'regular' pancakes from the usual ingredients minus the almond meal and sourdough starter and, in my experience, they don't rise as much as those with the sourdough starter. That could be the main difference. Plus, it seems a good way to use my starter. :)
Aha... Looks like grow a sourdough starter has got to go on my to-do list for 2013.
DeleteI just did a half-batch of sourdough pancakes using spelt flour and adding a bit of grated persimmon. They also turned out quite well, if, however, a bit funky-in-the-mouth as the pieces of persimmon weren't finely enough grated. I am having a blast experimenting with these pancakes, I must say!
DeleteThese look great! I do have sourdough starter but haven't tried it in pancakes so I will have to give these a go. I would never have thought of putting walnuts in pancakes! I imagine some mashed/ pureed banana mixed in would be a nice alternative.
ReplyDeleteYes, it's fun to add fruit and nuts to the pancakes for a bit of food 'flair'. Banana would be a most excellent addition, I should think.
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