SOURDOUGH PANCAKE BATTER RECIPES

PANCAKE RECIPES - BBC GOOD FOOD

Pancake recipes - BBC Good Food image

We have all the sweet and savoury pancake recipes you need for Shrove Tuesday, or simply for a weekend breakfast or bunch.

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HEALTHY PANCAKE RECIPES - BBC GOOD FOOD

Healthy pancake recipes - BBC Good Food image

Make a nutritious dish in a flash with our simple healthy pancake recipes. Try a fluffy American-style breakfast stack or a savoury pancake supper.

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More about "sourdough pancake batter recipes"

THE LIGHTEST SOURDOUGH PANCAKES - I AM BAKER

Use your sourdough starter to have light and fluffy sourdough pancakes any time!
From iambaker.net
Reviews 4.9
Total Time 16 minutes
Category Breakfast
Cuisine American
Calories 117 kcal per serving

Serve warm with your favorite toppings.

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SOURDOUGH 101 - THE PIONEER WOMAN

I first got into cooking with sourdough because I knew it was one of the healthiest ways to prepare grains.
From thepioneerwoman.com
Total Time P7D
Category baking, main dish

Making the starter:In a clean jar, weigh out 50 grams each of whole wheat flour and water. Mix well. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band.Set the jar aside in a warm spot out of direct sunlight for 24–48 hours.First feeding:Check the starter after 24 hours. If there is no change except for a bit of grayness on top, wait another 24 hours. Once you see any activity (bubbles and/or increase in volume), it's time to feed the starter!Mix together a 50/50 blend of whole wheat and organic all-purpose flour. This will be what you feed your starter with!Discard half of the starter. Add 50 grams each of the flour mix and water. Stir very well, cover loosely, adjust the rubber band if needed, and set aside as before.Second feeding:After 12–24 hours, you should see some activity in your starter (bubbles and increase in volume). Discard all but 50 grams of the starter. Add 50 grams each of the flour mix and water. Mix very well, cover loosely, adjust the rubber band if needed, and set aside as before.Subsequent feedings:Feed exactly the same way as the second feeding.Continue feeding your starter every 12–24 hours until it doubles in volume every 8–12 hours, has a pleasant, yeasty smell, and passes the float test (see note). Once it passes the float test, your starter is ready to be baked with!The whole process of getting your starter established can take anywhere from 5–10 days. Be patient and use your eyes, nose, and the float test to determine if it's ready.You can switch to feeding the starter organic unbleached all-purpose flour if you like. Continue feeding your starter once a day for a total of 2 weeks. Keeping your starter in the refrigerator:At this point you can start storing your starter in the refrigerator: Feed your starter one last time, let it sit at room temperature for about half an hour, then place it in the refrigerator. Feed your starter at least once a week: Take it out of the refrigerator and let it sit at room temperature for about an hour. Discard all but 50 grams of the starter, and feed with 50 grams each of flour and water (or however much you need for your recipe). You can either let the starter sit until it doubles and passes the float test (to use in a recipe), or just let it sit for half an hour and stick it back in the fridge.Keeping your starter at room temperature:You can store your starter at room temperature indefinitely if you make sure to feed it almost every day. A missed day here and there won't hurt an established starter, but if you starve it too long, it will die.Note: For the float test, drop a small amount of starter into a glass of room-temperature water. If it floats, the starter passed the test! If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

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SMOKED SALMON, EGGS & SOURDOUGH | JAMIE OLIVER RECI…

A classic breakfast treat sure to get you a smile – smoked salmon and silky scrambled eggs.
From jamieoliver.com
Total Time 10 minutes
Cuisine british
Calories 547 calories per serving

1. Put the bread on to toast.
2. Melt the butter in a small saucepan over a moderate heat until it’s foaming.
3. Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast.
4. Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.
5. Quarter the lemon, then drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.

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THE LIGHTEST SOURDOUGH PANCAKES - I AM BAKER

Serve warm with your favorite toppings.

See details

SOURDOUGH 101 - THE PIONEER WOMAN

I first got into cooking with sourdough because I knew it was one of the healthiest ways to prepare grains.
From thepioneerwoman.com
Total Time P7D
Category baking, main dish

Making the starter:In a clean jar, weigh out 50 grams each of whole wheat flour and water. Mix well. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band.Set the jar aside in a warm spot out of direct sunlight for 24–48 hours.First feeding:Check the starter after 24 hours. If there is no change except for a bit of grayness on top, wait another 24 hours. Once you see any activity (bubbles and/or increase in volume), it's time to feed the starter!Mix together a 50/50 blend of whole wheat and organic all-purpose flour. This will be what you feed your starter with!Discard half of the starter. Add 50 grams each of the flour mix and water. Stir very well, cover loosely, adjust the rubber band if needed, and set aside as before.Second feeding:After 12–24 hours, you should see some activity in your starter (bubbles and increase in volume). Discard all but 50 grams of the starter. Add 50 grams each of the flour mix and water. Mix very well, cover loosely, adjust the rubber band if needed, and set aside as before.Subsequent feedings:Feed exactly the same way as the second feeding.Continue feeding your starter every 12–24 hours until it doubles in volume every 8–12 hours, has a pleasant, yeasty smell, and passes the float test (see note). Once it passes the float test, your starter is ready to be baked with!The whole process of getting your starter established can take anywhere from 5–10 days. Be patient and use your eyes, nose, and the float test to determine if it's ready.You can switch to feeding the starter organic unbleached all-purpose flour if you like. Continue feeding your starter once a day for a total of 2 weeks. Keeping your starter in the refrigerator:At this point you can start storing your starter in the refrigerator: Feed your starter one last time, let it sit at room temperature for about half an hour, then place it in the refrigerator. Feed your starter at least once a week: Take it out of the refrigerator and let it sit at room temperature for about an hour. Discard all but 50 grams of the starter, and feed with 50 grams each of flour and water (or however much you need for your recipe). You can either let the starter sit until it doubles and passes the float test (to use in a recipe), or just let it sit for half an hour and stick it back in the fridge.Keeping your starter at room temperature:You can store your starter at room temperature indefinitely if you make sure to feed it almost every day. A missed day here and there won't hurt an established starter, but if you starve it too long, it will die.Note: For the float test, drop a small amount of starter into a glass of room-temperature water. If it floats, the starter passed the test! If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

See details

SMOKED SALMON, EGGS & SOURDOUGH | JAMIE OLIVER RECI…

1. Put the bread on to toast.
2. Melt the butter in a small saucepan over a moderate heat until it’s foaming.
3. Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast.
4. Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.
5. Quarter the lemon, then drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.

See details

CLASSIC SOURDOUGH PANCAKES OR WAFFLES | KING ARTHUR BAKING

With their mild tang, sourdough pancakes are a tasty change from your usual breakfast short stack. You might worry that their flavor will be strong enough to clash with syrup or your other favorite toppings, but no worries: pancakes made with sourdough …
From kingarthurbaking.com

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MY TOP 3 LEFTOVER SOURDOUGH STARTER RECIPES | THE PERFECT L…

Feb 27, 2015 · Then add your ripe sourdough starter and mix thoroughly (use a whisk and your hands if needed). Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated. If necessary, use some of the 55g (1/4 cup) reserved water to break up the batter until it resembles a traditional pancake batter …
From theperfectloaf.com

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SOURDOUGH PANCAKES RECIPE - THE SPRUCE EATS

Apr 09, 2021 · You do need to plan ahead, though, since the pancake batter has to sit on the countertop overnight. In the morning, simply mix in the other ingredients and begin cooking for a quick breakfast. Serve these sourdough pancakes …
From thespruceeats.com

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SOURDOUGH PANCAKES RECIPE | ALLRECIPES

This is a perfect sourdough pancake recipe!!! Sourdough pancakes are fairly thin to begin with, so please don't expect the super fluffy, thick buttermilk kind! I used starter that is about a year old and this yielded a very pleasant sour taste. Per my husband's request I added vanilla extract and cinnamon to the batter …
From allrecipes.com

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SOURDOUGH PANCAKES {FOR THE ABSOLUTELY FLUFFIEST PANCAKES ...

May 10, 2017 · I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far. And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough …
From tastesoflizzyt.com

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16 CREATIVE SOURDOUGH DISCARD RECIPES - FOODPRINT

Apr 22, 2020 · Sourdough discard pancakes: Making pancakes and waffles is an easy, go-to way to use up discarded starter.The classic way is to add a portion of discarded starter to flour, sugar, …
From foodprint.org

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SOURDOUGH CRUMPETS - KING ARTHUR BAKING

Lightly grease four English muffin rings (1" high and 4" across) and place on the griddle. Divide the batter evenly among the rings. Each ring will take a generous 1/4 cup of batter; a generously heaped …
From kingarthurbaking.com

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16 INVENTIVE WAYS TO USE UP SOURDOUGH DISCARD ...

Jan 22, 2020 · Sourdough Starter, when paired with some spices makes an awesome thick and crispy batter when it is fried. Simply make a thick batter like consistency (by adding either flour, water, or nothing if it is already like a thick batter…
From truesourdough.com

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60+ ZERO WASTE SOURDOUGH STARTER DISCARD RECIPES - NO ...

Mar 31, 2021 · 1. Mix flour, sourdough starter, cheese, melted butter, and hot sauce together.. 2. Form into a smooth, cohesive ball of dough.. 3. Split dough in half and shape into two rectangular …
From nowastenutrition.com

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60+ ZERO WASTE SOURDOUGH STARTER DISCARD RECIPES - NO ...

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11 SOURDOUGH DISCARD RECIPES - THE SPRUCE EATS

Oct 26, 2020 · The thick batter makes these sourdough pancakes easy to flip while still producing fluffy and tender breakfast treats. Top with syrup and butter, fruit syrup , or berries and …
From thespruceeats.com

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SOURDOUGH PANCAKES (USING SOURDOUGH STARTER) - DON'T WA…

Apr 28, 2021 · Step 2. Add the sourdough starter and stir well. Step 3. Then add the remaining dry ingredients (including the baking soda and baking powder) and stir well. Let the pancake batter …
From dontwastethecrumbs.com

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SOURDOUGH DISCARD 101: RECIPES & FAQS ANSWERED - T…

Oct 18, 2020 · 2.) SO, WHAT CAN SOURDOUGH DISCARD BE USED FOR? Many things! It’s extremely versatile and can be used in both sweet and savory recipes. We love these Sourdough Blueberry Crumb Cake Bars; this soft and velvety Sourdough Banana Bread; and these highly addictive Puffed Gruyere & Thyme Crackers from my book Artisan Sourdough Made Simple. FYI: Because sourdough …
From theclevercarrot.com

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OUR BEST PANCAKE RECIPES | ALLRECIPES

Apr 02, 2020 · Our home cooks at Allrecipes love pancakes...in fact several of our most popular recipes across the whole site are pancake recipes. I mean, there's a lot to love about pancakes — …
From allrecipes.com

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FLUFFY SOURDOUGH PANCAKES - THE CLEVER CARROT

May 02, 2020 · An easy, one-bowl recipe for light, fluffy, homemade sourdough pancakes using sourdough discard. The batter can be made overnight or on the same day. Sourdough tips, videos & recipes
From theclevercarrot.com

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HOW LONG CAN YOU KEEP PANCAKE BATTER IN ... - THE FOR…

Oct 22, 2020 · Many recipes suggest that you should allow your pancake batter to rest. You might wonder why that is so. The reason is that the resting allows the gluten to relax, meaning that you will …
From theforkbite.com

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RECIPE ARCHIVE - BETTER BATTER GLUTEN FREE FLOUR

We will always be committed to high standards for quality and safety, and we will treat you the way we'd want to be treated! Feel free to contact us at any time with questions, suggestion, or …
From betterbatter.org

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SOURDOUGH STARTER - HOW TO OBTAIN OR MAKE SOURDOUGH ...

Your starter should have the consistency of pancake batter, and you may need to add more flour or water. After 12-24 hours, feed the starter with an additional ¼ cup of flour and ¼ cup water. Stir …
From culturesforhealth.com

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MAINTAINING AND FEEDING A SOURDOUGH ... - FARMHOUSE ON …

Dec 31, 2021 · If your sourdough starter is really thick, then just add a little more water until it is the consistency of thick pancake batter. In the “How to Make Sourdough Starter” blog post, I give …
From farmhouseonboone.com

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