Sourdough Pumpkin Pancakes Recipes

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.

HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES

Steps:

• Dump all in a bowl.
• Preheat pan w/non-stick spray.
• Whisk together. Add more milk as needed.
• Test pan for readiness by waiting until water droplets sizzle.
• Drop by 1/4 c amounts onto hot pan. Flip when bubbly.

SOURDOUGH PUMPKIN PANCAKES

Steps:

• The night before, mix the first 4 ingredients in a bowl large enough to hold the whole recipe, cover with a towel, and leave overnight.
• In a separate bowl, mix together the flours, baking powder, baking soda, salt and spices.
• Beat eggs into the starter mix, then stir in the molasses and melted butter.
• Pour dry ingredients into the bowl with the wet ingredients and stir just until combined. Batter may be lumpy.