SOURDOUGH PANCAKE BUNDT CAKE
Busy? Need a breakfast that kids and adults will love? After all, who wouldn't want cake for breakfast? This tasty alternative to conventional pancakes is easy, delicious and a great way to use extra sourdough starter
Provided by Joy Hall @rouxcrew
Categories Pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 10 - 12 cup bundt pan.
- Sift flour into mixing bowl. Add next 5 ingredients. Mix together, adding a little milk if the mixture is too thick, like pudding. Looking for cake batter consistency, thick but pourable.
- Mix baking soda with Tbl water.
- Add blueberries to bundt pan evenly.
- Mix baking soda mixture into batter. Batter will begin to bubble and expand. Pour over blueberries, making sure batter is evenly distributed.
- Bake at 350 for 30 - 40 minutes, or until tester inserted in middle comes out clean. Remove from oven, place on cooling rack for 5 minutes.
- Invert onto serving dish. Serve with more fresh fruit, butter, and warm maple syrup.
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.
CAST-IRON SOURDOUGH PANCAKES
This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago. The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake. Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.
Provided by Tejal Rao
Categories breakfast, pancakes
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
- Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
- Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
- Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 5 grams, Carbohydrate 85 grams, Fat 11 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 917 milligrams, Sugar 26 grams, TransFat 0 grams
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
More about "sourdough pancake bundt cake recipes"
SOURDOUGH BUNDT CAKE WITH BUTTERMILK GLAZE - BAKING …
From baking-sense.com
4.8/5 (6)Total Time 1 hrCategory Dessert, SnackCalories 247 per serving
- Sift the flour, sugar, baking powder and salt into a mixer bowl. Mix on low speed to combine the dry ingredients. With the mixer running, toss the chunks of butter into the flour mixture.
- Add the buttermilk and increase the speed to medium. Mix on medium high for 2 minutes to aerate the batter. Scrape the bowl and beater.
BEST SOURDOUGH PANCAKES - THE CLEVER CARROT
From theclevercarrot.com
PANCAKE BUNDT CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
SOURDOUGH PANCAKES {FOR THE ABSOLUTELY FLUFFIEST …
From tastesoflizzyt.com
SOURDOUGH PANCAKES | JAMIE OLIVER RECIPES
From jamieoliver.com
CLASSIC SOURDOUGH PANCAKES OR WAFFLES RECIPE | KING …
From kingarthurbaking.com
SOURDOUGH LEMON BUNDT CAKE - HIGHER ALCHEMY BAKING
From higheralchemybaking.com
LEMON SOURDOUGH CAKE - FRAICHE LIVING
From fraicheliving.com
MOIST SOURDOUGH BUNDT CAKE RECIPE - MY DAILY SOURDOUGH BREAD
From mydailysourdoughbread.com
Category DessertCalories 259 per serving
BEST SOURDOUGH DISCARD CHOCOLATE CAKE - THIS BAKING LIFE
From thisbakinglife.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory Dessert
MY BEST SOURDOUGH PANCAKES | THE PERFECT LOAF
From theperfectloaf.com
THE LIGHTEST SOURDOUGH PANCAKES - I AM BAKER
From iambaker.net
A SALUTE TO SOURDOUGH CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
100+ SOURDOUGH RECIPES ~ BREAD, BISCUITS, CAKES, COOKIES & MORE!
From practicalselfreliance.com
SOURDOUGH PANCAKES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST SOURDOUGH PANCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
OVERNIGHT SOURDOUGH PANCAKES | KITCHN
From thekitchn.com
PERFECT SOURDOUGH PANCAKES RECIPE - PINCH MY SALT
From pinchmysalt.com
SOURDOUGH PANCAKES - 1-INGREDIENT SOURDOUGH DISCARD PANCAKE …
From runningtothekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love