Grandmas Sourdough Pancakes Recipes

GRANDMA'S SOURDOUGH PANCAKES

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.

GRANDMA'S SOURDOUGH PANCAKES

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!

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.

QUICK SOURDOUGH PANCAKES

Steps:

• mix flour,baking soda, sugar and salt.
• add starter,butter.milk and the egg.
• Mix well - Some lumps are fine.
• let sit for a minute or two while heating your skillet. I use a cast iron skillet lightly oiled.
• when pan is hot drop by 1/8 c amounts
• cook until bubbles appear and then flip after about 45 seconds they are done.
• remove from pan and serve as you like with syrup or fruit.

SOURDOUGH PANCAKES

Steps:

• The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl.
• Place the bowl in a warm place, cover and let it stand until morning.
• When ready to cook add egg, oil, salt, sugar, baking soda, baking powder, to sour dough Mix well Heat a lightly greased griddle or skillet over medium heat (375*F- 190*C).
• Griddle is ready when a few drops of water skitter.
• For each pancake, pour 1/4 cup batter onto hot griddle.
• Cook pancakes until surface is covered with bubbles and appear dry around the edges.
• Turn until the other side is golden brown.

GRANDMA ANNE'S SOURDOUGH STARTER FOR PANCAKES

Steps:

• Mix ingredients well in a large container because it grows.
• Let stand in warm place for two days at least.
• Use 1/2 cup starter for the pancakes; add 1 teaspoon baking soda; 3 cups flour 3 tablespoons sugar and 3 cups buttermilk to make batter. mix together and let sit for 1 hour in warm place.