Sourdough Pancakes #6

These sourdough pancakes are the ultimate comfort breakfast, offering a perfect balance of tangy flavor and fluffy texture. By utilizing a fermented batter that rests overnight, the flour fully hydrates and the yeast develops a complex, slightly sour taste that cuts through the sweetness of maple syrup. The addition of baking soda right before cooking ensures they rise high and stay light. These pancakes are ideal for lazy weekend mornings or special brunches. They pair beautifully with fresh berries, butter, or a drizzle of honey. Unlike standard buttermilk pancakes, these have a distinct depth of flavor that evolves as you eat them, making them a memorable addition to your morning routine.

Cuisine: Global

Courses: Breakfast

Difficulty: Advanced

Servings: 4

Calories: 716.3

Dietary: Vegetarian

Description

These sourdough pancakes are the ultimate comfort breakfast, offering a perfect balance of tangy flavor and fluffy texture. By utilizing a fermented batter that rests overnight, the flour fully hydrates and the yeast develops a complex, slightly sour taste that cuts through the sweetness of maple syrup. The addition of baking soda right before cooking ensures they rise high and stay light. These pancakes are ideal for lazy weekend mornings or special brunches. They pair beautifully with fresh berries, butter, or a drizzle of honey. Unlike standard buttermilk pancakes, these have a distinct depth of flavor that evolves as you eat them, making them a memorable addition to your morning routine.

Ingredients

1/2 cup Sourdough starter
2 cup Flour
2 cup Lukewarm water
2 tablespoon Sugar, level
1 teaspoon Salt
3 tablespoon Melted shortening or oil
2 ea Eggs
1 teaspoon Baking soda

Directions

1
In a large bowl, combine the sourdough starter, flour, and lukewarm water.
2
Beat the mixture until smooth and consistent.
3
Cover the bowl and let it stand in a warm place overnight to ferment.
4
The next morning, add the sugar, salt, and melted shortening or oil to the fermented batter.
5
Beat the mixture vigorously until well combined.
6
Beat in the eggs until fully incorporated.
7
In a small separate cup, dissolve the baking soda in one tablespoon of water.
8
Gently fold the baking soda mixture into the batter using a spatula; do not overmix.
9
Heat a griddle or non-stick skillet over medium heat and lightly grease with oil or butter.
10
Pour approximately 1/4 cup of batter for each pancake onto the hot surface.
11
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
12
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
13
Serve immediately with your favorite toppings.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 716.3kcal

% Daily Value *
Total Fat 18.4g29%
Saturated Fat 5.8g29%
Cholesterol 186.5mg63%
Sodium 5109.9mg213%
Total Carbohydrate 113.0g38%
Dietary Fiber 3.8g16%
Sugars 9.0g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not stir the batter after adding the baking soda, as this will deflate the air bubbles and result in dense pancakes.

The batter can be refrigerated for up to 24 hours after the overnight fermentation for a stronger tangy flavor.

If using melted butter instead of shortening or oil, let it cool slightly so it doesn't cook the eggs when added.

Ensure your griddle is at the right temperature by testing with a small drop of water; it should sizzle and evaporate immediately.

Keywords: pancakes, sourdough, breakfast, fluffy, fermented, brunch, starter, eggs, flour, sweet, maple syrup, easy, homemade, griddle, morning

Read it online: https://www.chefs-mate.com/recipe/sourdough-pancakes-6/