Sourdough pancake recipes?

[Dace]

I finally have some sourdough starter going (thanks ORchick!!) and I'd like to try making some pancakes.

I have looked up several recipes and they all vary so much! I wonder if I can just add egg, butter and sugar etc, straight to a cup or two of starter....or do I have to add more flour?

I am trying to minimize the gluten content....so I could mixup the flour and water portions, let sit over night then add the other stuff. Yes?

 

[ORChick]

I got this from "Alaska Sourdough" by Ruth Allman. A fun book to read, with lots of stories about Alaska early last century.

As the only flour in this is your starter this should work for your low gluten experiment. Ms Allman uses soda in her recipes mostly to counteract the sourness of the starter; if this isn't an issue for you you could probably leave it out (although it might be fun for the kids to see the immediate rise of the batter ). If I left it out I might separate the egg, and beat the white to soft peaks before folding it in to the batter And I would probably use honey, and melted butter in the recipe. I haven't made this in ages; DH prefers pancakes made with yogurt. I think I made them as written, and they were pretty good.

Sourdough Hotcakes

2 cups sourdough starter
2 Tbls. sugar
4 Tbls oil
1 egg
1/2 tsp salt
1 scant tsp baking soda (full tsp. if the starter is really sour)

Into the sourdough dump sugar, egg, and oil. Mix well. Add soda the last thing, when ready for batter to hit the griddle. Dilute soda in 1 Tbls. warm water. Fold gently into sourdough. Do not beat. Notice deep hollow sound as sourdough fills with bubbles and doubles bulk. Bake on hot griddle to seal brown. Serve on hot plates.

 

[miss_thenorth]

I have not made this yet, but I am after the same results as you,a nd this is the recipe I found that best suits my needs. i was supposed to make it last week, but the bunch had pleanty othere things they watned to eat for breakfast. It will be made this week though.

Sourdough Pancakes

1 cup of sourdough starter (my starter is fed 3/4 cups of water and one cup of flour, so its the thinner type of starter)
2 cups of water
3 1/2 cups of whole grain flour *see note below
3 large eggs
4 tablespoons of maple syrup, honey, maple sugar, or rapadura (optional)
1/4 cup of coconut oil, or melted butter
1 teaspoon of baking soda
1 teaspoon of salt
*This recipe first called for 2 1/2 cups of flour. However, I think my starter became thinner (I was working with a new starter when I developed this recipe) and 3 1/2 cups of flour turned out to be perfect now. I think how much flour you need will depend on how thick your starter is, but if you have a thinner starter, the larger amount will probably work the best.
3 to 24 hours before you want to eat, combine in a large bowl the starter, water, and flour. Make sure that you have plenty of room for this mixture to rise. If it is a very hot day, beware of leaving it too long as it will ferment very quickly. I usually make this up the night before, for breakfast, or the morning of, for dinner. In colder weather, I have done this recipe for up to 24 hours.
After the soaking period, add the rest of the ingredients, and combine well. A whisk is helpful. If you want thinner pancakes you can thin with water (or milk). Drop about 1/4 of a cup of the batter on a lightly oiled hot griddle (over medium to medium-high heat) until the the top is set, and the bottom lightly browned. Flip the pancake and cook until the pancake is lightly browned on the other side. Repeat until all of the batter is used, re-oiling the pan as needed.

 

[Dace]

I just made ORchicks recipe and they turned out really great....delish!

I am going to try MTN's recipe in a couple days. I noticed a bag of gluten free flour at the store the other day...it is really pricey, but I may grab a bag and see how it works to mix in with the starter.

I'll update after the next batch.

Thanks ladies!!

 

[miss_thenorth]

I just made the recipe I had posted. I prepared the sponge yesterday at about noon and let it sit until this morning. So this morning i finished mixing it all up and started cooking. They bubbled nicely. I usually lose one or two to the frying pan, but not with these ones. Andthey are very forgiving also, if you don't flip them in time ( as in I didn't burn not one ) The flavour was awesome! The sour was so sweet (if that makes sense), that I would not need any toppings but butter on these. Definitely a keeper. My only word of warning is--this recipe made 30 - 3-inch pancakes. That's alot, and the kids will be reheating them all week for breakfast. DS didn't try them, as he was already on the bus, so I can't comment on the gluten reaction. I'll let you know if he gets a sore gut after eating them tomorrow.

(i'm editing the recipe to my own requirements)

1 cup of sourdough starter
2 cups of water
3 cups of whole grain flour
3 large eggs
4 tablespoons of maple syrup, honey, maple sugar, or rapadura (optional)
1/4 cup of coconut oil, or melted butter
1 teaspoon of baking soda
1 teaspoon of salt

3 to 24 hours before you want to eat, combine in a large bowl the starter, water, and flour. Make sure that you have plenty of room for this mixture to rise. If it is a very hot day, beware of leaving it too long as it will ferment very quickly.

After the soaking period, add the rest of the ingredients, and combine well. Drop about 1/4 of a cup of the batter on a preheated cast iron fry panon minimum until the the top is set, and the bottom lightly browned. Flip the pancake and cook until the pancake is lightly browned on the other side. Repeat until all of the batter is used, r