Sourdough Pancakes

Total Time:
12 hr 40 min
Prep:
25 min
Inactive:
12 hr
Cook:
15 min

Yield:
6 to 8 large pancakes
Level:
Intermediate

Ingredients
  • 2 1/2 teaspoons dry yeast
  • 1/2 cup warm water (about 110 degrees F)
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 1/2 cups whole milk
  • 6 to 8 tablespoons unsalted butter
  • 2 eggs
  • 1 1/2 teaspoons finely ground sea salt
Directions
Watch how to make this recipe.
  • I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears, you name it...I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!

  • Preheat the oven to 300 degrees F.

  • In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes.

  • In a large bowl, combine the flour and sugar. Set aside.

  • In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.

  • Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance. Cover and refrigerate until the next morning.

  • Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt.

  • Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Note: if making smaller ones, leave room between each pancake for "spreading". Adjusting the batter: This batter tends to be a little runny. Make a few pancakes. If they are spreading too much or coming out too thin, feel free to whisk in an additional tablespoon or 2 of flour to thicken the batter. Batter too thick? Add another egg or a little milk and blend. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch.


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