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.
Check out the recipes below so you can choose the best recipe for yourself!
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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