Best 4 Grandma Annes Sourdough Starter For Pancakes Recipes
In the realm of breakfast delicacies, where aromas of butter and maple syrup dance in the air, there exists a culinary gem that transcends time and generations: Grandma Anne's sourdough starter pancakes. With their light and fluffy texture, subtle tang, and heartwarming nostalgic appeal, these pancakes are not merely a meal; they are an embodiment of culinary tradition, passed down from generation to generation. Whether you're a seasoned pancake aficionado or embarking on a new culinary adventure, this article will guide you through the process of creating Grandma Anne's sourdough starter pancakes, ensuring a delightful and memorable breakfast experience.
Here are our top 4 tried and tested recipes!
SOURDOUGH PANCAKES
Steps:
- In a large mixing bowl, beat eggs.
- In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
- Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
- In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
- When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
GRANDMA JEAN SOURDOUGH WAFFLES
Make and share this Grandma Jean Sourdough Waffles recipe from Food.com.
Provided by Chef Figuring It Out
Categories Breakfast
Time 15m
Yield 1 waffle, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first three ingredients (flour, dry milk, hot water) together well. Then add sough dough starter. Cover with kitchen towel and keep warm. Let mixture sit overnight.
- In the morning, take out a cup of the waffle mix and store in a covered container in the refrigerator. (This is the starter for next time).
- Then add:.
- 4 eggs - put yokes in and fluff the whites to soft peaks, fold whites in very last, if you want fluffier waffles. You can throw the whole egg in if in a hurry.
- 1 teaspoon salt.
- 2 teaspoons baking soda.
- 2 tablespoons sugar.
- 1/3 cup oil.
- Mix well.
- Ready to pour into hot waffle iron.
Nutrition Facts : Calories 342.9, Fat 13.7, SaturatedFat 4.9, Cholesterol 82.7, Sodium 509.6, Carbohydrate 42.2, Fiber 1.1, Sugar 10.5, Protein 12
GRANDMA'S SOURDOUGH PANCAKES
My southern grandma made these wrapped around North Carolina sausages. They are denser than traditional pancakes but taste good.
Provided by gololly
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt together into a medium bowl.
- Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
- Preheat a griddle to 375 degrees F (190 degrees C).
- Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.6 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 156.4 mg, Sugar 1.5 g
GRANDMA'S SOURDOUGH PANCAKES
My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy
Provided by tornadoes three
Categories Breakfast
Time P1DT6m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
- 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
- 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
- Starter: Soften yeast in warm water.
- Stir in Flour, water, and sugar. Beat until smooth.
- cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
- IMPORTANT GRANDMA TIP:
- DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!
Nutrition Facts : Calories 350, Fat 9.2, SaturatedFat 2.5, Cholesterol 55, Sodium 499.4, Carbohydrate 55.7, Fiber 1.9, Sugar 4.9, Protein 10.2
Tips:
- To ensure the best quality sourdough pancakes, it's important to use an active sourdough starter.
- If you don't have an active starter, you can make one by following the instructions provided in the recipe.
- The batter should be slightly thick and bubbly, with a consistency similar to pancake batter.
- Use a well-seasoned griddle or frying pan over medium heat to cook the pancakes.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, and cook for 2-3 minutes per side, or until golden brown.
- Serve the pancakes warm with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Grandma Anne's sourdough starter pancakes are a delicious and easy-to-make breakfast treat. With their fluffy texture and tangy flavor, these pancakes are sure to please everyone at the table. Whether you're a sourdough enthusiast or just looking for a new pancake recipe to try, these sourdough pancakes are definitely worth a try.
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