Sourdough Apple Pancakes Recipes

GREEN APPLE-SOURDOUGH PANCAKES

Steps:

• Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110 degrees F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight.
• The next morning, make the pancakes: Whisk 1/2 cup flour, the egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or nonstick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired.

SOURDOUGH APPLE PANCAKES

Steps:

• Mix flour and milk together until milk is absorbed and flour is moist. Let sit for 20 minutes to allow gluten in the flour to develop.
• Add sourdough starter, sugar, butter, baking powder, cinnamon, and salt to the flour mixture; stir well. Stir in apple slices.
• Heat a lightly greased griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until center is bubbling, about 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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.