Sourdough Pancakes

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Wonderful flavor, great mouth feel, nice and chewy. Agree with reviewers to moderate the milk amount to make pourable but not watery batter.

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Tangy? I think she's smelling the massive amount of commercial yeast she used. No tangy sourdough in sight.

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Waaay too much milk. the batter was almost crepe batter. We had to add more than a cup of flour and 2 teaspoons of baking powder to get it to look like a pancake. On the plus side, they were tasty.

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Starting pancakes the night before puts a lot of hope into the finished product, and I was very disappointed with this recipe....especially after looking at it for several months before deciding to make them. I had to add an additional cup of flour the next morning as they were too thin to cook properly. What I ended up with were a stack of very thin, dense and chewy pancakes. No 'light and fluffiness' here! I couldn't even cut them with the side of my fork. Not what I look for in a pancake!

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#1 and this has been mentioned earlier: This is not sourdough. Sourdough( Unless you purchase an expensive sourdough yeast starter cannot be made from commersial/home yeast you buy at the store.

Secondly, unless you like large globs of pure flour acattered about in your pancakes, every single chef and good cook knows you put the liquid into the flour first and stir as you pour slowly.

This is just another example of too many, that makes me believe Ms. Guarnaschelli must be a relative of someone in FN's upper echelons.

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Dismiss me as a purist if you wish, but any recipe calling for commercial yeast is not authentic sourdough.

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I just saw this episode early this am for the first time, so I have not had the chance to make the cakes, but I wll.

I totally agree with Mark's comments about the direction, or lack of it, that is permeating Food Network these days. I could not care less about some cook's celebrity status or what they think at the moment is the best thing they ever put into their overactive mouths. I started watching Food Network to better my skills as the cook for my family and to enhance my enjoyment of cooking, NOT to be caught up in the mindless "reality" (that really is an oximoron in this context dribble that now makes up about 90% of the shows on this network. Get back to cooking and teaching about cooking.

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Disclaimer first: I have not made this menu, but will very soon, and ,make it very special. But here's the deal.

I have never been an Alex fan. Have been completely turned off by her due to her judging style on those silly shows the FN continually offers that are so borish. Then I watched a few of her episodes, looked at her foods and recipes and never really thought any better of her.

With a little insomnia I catch this episode this morning, and WOW. I like her, her style and of course the entire menu! I dont know what it is. But she clicked with me today. Maybe because I did see her operate in a different light, as well as the breakfast foods werent so out of touch for an everyday person to put together.

So why must we watch a guy turn cake into buldings or cars night after night, or hear about the best morsel of food someone ate in prime time? Yeah I know, those are cheap to produce and highly profitable. See the demise of Emeril Live.

Get Alex on in primetime, expand The Loft concept with her teaching and being friendly and playful and show her sincere interest in what she does. No more cake man. Get some Alex on in the evening at least once a week. How hard is that? Are you hiring programming people? Call me.

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These were the best pancakes I have ever made. It was surprising that leaving them in a warm placefor an hour and then in the frig overnight would develop such a wonderful taste. I think these will be our pancakes of choice on a regular basis. We tried homemade Raspberry sauce because they are so plentiful now but can't wait to try the pear/date compote when our pears ripen.
Thanks for another great recipe.

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I followed this recipe to the "T" adding the spices including the white pepper. The batter is more crepe like . As we like thicker pancakes, I added an additional one and one half cups of flour the morning of preparation. This recipe makes more than 6-8 large pancakes. They were light and tender. I will be making pancakes several more times this week. I used maple syrup but will use strawberry sauce the next preparation. Please try........they are worth it.