SOURDOUGH PANCAKES
Steps:
- In a large mixing bowl, beat eggs.
- In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
- Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
- In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
- When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
APPAM (SOURDOUGH RICE PANCAKES)
This is traditional vegetarian dish from Kerala, in South India. For breakfast, they are often served with sweetened coconut milk.
Provided by tamarinda
Categories Breakfast
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start 12+ hours in advance of mealtime.
- Immerse the raw rice in at least double the amount of water. Soak for 4-5 hours.
- Break open the coconut into two halves, reserving the water.
- Grate the coconut. Put aside 4 cups for the appams. The rest can be used for making Sweetened Coconut Milk.
- Seven+ hours in advance of mealtime:.
- Drain the soaked rice. Grind it along with 4 cups grated coconut and cooked rice to a fine thick paste. Add 1 cup of the reserved coconut-water as needed to grind smoothly.
- Pour into a mixing bowl, at least 3 times the volume of the batter (~2 gallon mixing bowl), leaving room for the batter to rise.
- Add the yeast and mix lightly. Mix in the salt and sugar to taste.
- Allow to ferment for at least 6 hours at room temperature, ideally 90 degrees F. If your room is above 90, ferment less time, or the appam will be very sour. If your room is cooler, keep the batter warm in a gas oven (with a pilot light). Alternately, warm your electric oven to its minimum and let cool to 110 before putting batter inside. A yogurt maker also provides the right temperature environment.
- Add baking soda, if needed for puff in the event that the batter did not rise much.
- Heat a small non-stick wok, ideally a small curved bottom one to get rounded cup-like appams.
- Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
- Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and start lifting off the wok. The centre should be soft and spongy. A well-fermented batter will form small lacey holes all over the appam while cooking.
- Repeat for each appam. It is faster to have 2 pans going at the same time.
- Serve with Sweet Coconut Milk.
Nutrition Facts : Calories 408.2, Fat 0.6, SaturatedFat 0.1, Sodium 230.7, Carbohydrate 90.1, Fiber 2.8, Sugar 1.1, Protein 7.6
SOURDOUGH PANCAKES
Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter
Provided by Barney Desmazery
Time 50m
Yield makes around 12 pancakes
Number Of Ingredients 9
Steps:
- Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
- Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.
Nutrition Facts : Calories 499 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.39 milligram of sodium
RICE PANCAKES
These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.
Provided by mumof9
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
- After the rice has been mashed a little, then add the rest of the ingredients.
- Use a whisk to stir everything up.
- If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
- Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
- Serve with syrup and butter.
Nutrition Facts : Calories 399.5, Fat 4, SaturatedFat 1.5, Cholesterol 98, Sodium 766, Carbohydrate 73.7, Fiber 1.9, Sugar 6.2, Protein 14.9
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