Best 2 Sourdough Starterhotcakes Recipes
If you're searching for a mouthwatering and hearty breakfast option, look no further than sourdough starter hotcakes. These delectable hotcakes, crafted from the tangy, flavorful goodness of sourdough starter, offer a delightful fusion of textures and flavors that will tantalize your taste buds. Embark on a culinary journey as we unveil the secrets to creating perfect sourdough starter hotcakes, promising a satisfying and memorable breakfast experience.
Here are our top 2 tried and tested recipes!
SOURDOUGH PANCAKES
Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter.
Provided by AUNTPT
Categories Breakfast and Brunch Pancake Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sourdough starter, egg, water, and oil.
- In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
- Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 23.1 g, Cholesterol 48.8 mg, Fat 3.9 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 832.7 mg, Sugar 11 g
SOURDOUGH STARTER/HOTCAKES
Steps:
- Soften yeast in water. Add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. (Never use a metal container for sourdough starter, and be sure it's plenty big, as the starter expands.) Let set at room temperature for 3 days, stirring once or twice a day. The starter will "work" and will have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used., SOURDOUGH HOTCAKES:, The night before you plan to make hotcakes, take the starter out of the refrigerator and add to it 2-1/4 to 3 cups flour and 1/2-cup lukewarm water. This amount can vary in order to get the right consistency. (Swend sometimes uses as little as 2 cups flour when his starter is thicker.) , The next morning, dip out enough for the "heel", about a cup of the starter, to save for the next time. This is returned to the refrigerator. , To the rest of the starter, add 2 or 3 tablespoons sugar (to help the hotcakes brown) and 2 teaspoons salt. Beat in 2 eggs. Just before it's time to bake the hotcakes, add 3/4 teaspoon baking soda. Stir just enough to mix., Bake on a skillet or a cast-iron griddle, which has been greased with a bacon rind. (You can use oil, but Swend contends a bacon rind is better.)
Nutrition Facts : Calories 229 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 48g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- Use active, bubbly sourdough starter for the best results.
- If you don't have sourdough starter, you can make your own using this recipe: Sourdough Starter Recipe.
- Make sure the sourdough pancakes are cooked all the way through before serving. They should be golden brown on both sides.
- Serve sourdough pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
- Sourdough pancakes can be made ahead of time and reheated in the microwave or oven.
Conclusion:
Sourdough pancakes are a delicious and healthy breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to your own liking. With a little practice, you can make perfect sourdough pancakes every time.
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