Sourdough Pancakes
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
56
Spice
38
Sweetness
43
Sourness
40
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2.5 tsps
Dry Yeast2 cups
All-Purpose Flour2 tbsps
Granulated Sugar3.5 cups
Whole Milk8 tbsps
Unsalted Butter2
Eggs1.5 tsps
Sea Salt (finely ground)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 300 degrees F
3
In a medium bowl, mix together the yeast and the warm water
4
Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes
5
In a large bowl, combine the flour and sugar
6
Set aside
7
In a pot or saucepan over medium heat, heat the milk until it is warm
8
Do not simmer or boil
9
Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients
10
Stir the yeast and water mixture and gently whisk in the flour and sugar
11
Finish by whisking in the milk mixture
12
Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour
13
What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance
14
Cover and refrigerate until the next morning
15
Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes
16
When ready, whisk in the eggs and salt
17
Heat a large cast iron pan (or, if preferred, a griddle)
18
Melt 1 tablespoon of the remaining butter
19
Spoon the batter
20
Cook each pancake for a couple of minutes until you see bubbles on the surface
21
Flip on the second side, cooking for another minute
22
When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch