Recipe courtesy of Royal Tine
Sourdough Pancakes
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- Level: Intermediate
- Total: 2 days 10 min
- Prep: 5 min
- Inactive: 2 days
- Cook: 5 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 543
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 15 g
- Cholesterol
- 43 mg
- Sodium
- 502 mg
- Level: Intermediate
- Total: 2 days 10 min
- Prep: 5 min
- Inactive: 2 days
- Cook: 5 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 543
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 15 g
- Cholesterol
- 43 mg
- Sodium
- 502 mg
Ingredients
Sourdough Starter:
Feed:
Directions
Special equipment:
griddle- Combine flour, Starter, sugar, baking powder, salt and soda in a medium mixing bowl and mix. Add milk, egg, and oil and stir until batter is smooth.
- Heat griddle and then lightly grease. Pour mixture to make 3 to 4-inch diameter pancakes and cook on 1 side. With a spatula, flip pancakes to cook on both sides. Remove from griddle and serve.
Feed:
- Combine all ingredients for the Starter in a glass jar. Let stand, uncovered, in a warm place overnight or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or store in refrigerator. After removing 1 cup of starter add the "Feed" once or twice a week.
