Sourdough Buttermilk Pancakes Recipes

SOURDOUGH BUTTERMILK BANANA PANCAKES

Steps:

• Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl, whisking to break up any lumps.
• Combine the sourdough starter with the buttermilk, egg and melted butter in a second larger bowl and stir well to break up the starter and combine.
• Add the dry ingredients to the wet ingredients and stir just until no more streaks of white can be seen.
• Fold in the diced banana.
• Pre-heat a non-stick griddle or skillet over medium heat. Add a little butter and lightly coat the surface of the pan. When the butter no longer sizzles, it is time to add the pancake batter.
• Drop roughly ¼ cup of batter on the pan, shaping it into a circle. Do not disturb the pancakes until you see bubbles on the uncooked surface of the batter - about 2 to 3 minutes. Flip the pancake over and cook the other side until equally browned. Remove and repeat with the next batch, holding the cooked pancakes in a warm (170ºF) oven.
• Serve warm with maple syrup or sugar and lemon juice.

SOURDOUGH BUTTERMILK PANCAKES

Steps:

• In the evening, place the starter, 2 oz. (1/3 cup) of the bread flour, 2 oz. (2/3 cup) of the cake flour, and the water into a large mixing bowl. Stir with a sturdy wooden spoon to blend, then stir vigorously for 100 strokes. Cover and leave on the countertop overnight.
• In the morning, preheat a cast-iron skillet over low heat. Meanwhile, stir the butter into the buttermilk. Add the eggs and whisk until blended. Add ⅓ of this mixture to the starter, and whisk until fully blended. Continue until all the buttermilk mixture is added. The batter should not have lumps.
• Whisk the remaining 5.5 oz. (1 cup) bread flour, the remaining 4.5 oz. (1 cup) cake flour, sugar, baking powder, and baking soda together. Pour it onto the batter, and use a flexible spatula to gently stir and fold the mixture together. Stop when the mixture is mostly smooth, but many small lumps still remain. Let the batter rest for 2 minutes. Meanwhile, increase the skillet heat to medium.
• Brush a small amount of butter across the bottom of the skillet. (This should have to be done only once, before the first pancake.) Use a ⅓-cup measure to pour a pancake into the skillet. (Distribute berries across the pancake, to taste.) After 2 minutes, flip. Cook two minutes more, then serve immediately (with butter, syrup, jam, bacon, and/or sausages) or keep in a warm oven.

SOURDOUGH PANCAKES

Steps:

• In a medium bowl add all purpose flour, baking powder, baking soda, sugar, buttermilk powder and combine.
• Next, in a large bowl melt your butter. Then add vanilla, discard sourdough starter, and milk then combine the wet ingredients.
• Add half of the flour mixture to the wet ingredients and combine. Then add the remaining flour and combine.
• Heat your skillet over medium-low heat. You should not need to add any spray to a nonstick pan.
• Use 1/4 cup measuring cup to scoop out pancake batter and add to your hot skillet
• Let cook until you see bubbles forming, this means the underside is golden brown. Flip the pancake and cook until golden brown.
• Repeat cooking until all batter is used.
• Serve with a drizzle of syrup

SOURDOUGH BUTTERMILK PANCAKES

Steps:

• Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

SOURDOUGH PANCAKE OR WAFFLE BATTER

Steps:

• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

SOURDOUGH PANCAKES

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.