Sourdough Pancakes
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
60
Spice
39
Sweetness
49
Sourness
48
mins
Prep time (avg)
6
Difficulty
Ingredients:
2
Eggs2 tbsps
Sugar1 tsp
Salt1.5 tsps
Baking Soda2.5 cups
Water (warm)1.5 tbsps
Yeast1 tbsp
Honey (optional)2.5 cups
FlourDirections:
1
In a large mixing bowl, beat eggs
2
In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated
3
Add to beaten eggs
4
Add sourdough starter to mixture and beat with wooden spoon
5
Do not beat too long
6
Spoon on griddle in 1/4 cup amounts
7
When bubbles appear on top of pancakes, turn over
8
Cook until golden brown
9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
10
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
11
In a large bowl, combine the water, yeast, and honey and mix well
12
Add the flour and mix until all of flour is incorporated
13
Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight
14
Refrigerate
15
When using the starter, remove 2 cups to use for the pancakes
16
Add 2 cups flour and 2 more cups warm water to the starter
17
Cover and refrigerate
18
If you don't use your starter for more than 3 days, it needs to be fed
19
Remove 1 cup and discard
20
Add 1 cup flour and 1 cup warm water, cover and refrigerate
21
Note: Never place the starter in a container with a tightly closing lid
22
The pressure from the gases could cause the container to explode
23
It is best kept in a bowl covered with plastic wrap