Sourdough Pancakes
- Level: Intermediate
- Yield: 6 to 8 large pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 299
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 77
- Sodium
- 417
- Total: 12 hr 40 min
- Prep: 25 min
- Inactive: 12 hr
- Cook: 15 min
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
- 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. 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.
Cook’s Note
If making smaller pancakes, 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.