Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup sourdough starter
- 1 cup milk
- 2 tablespoons melted butter
- 1 large egg
Special Equipment Needed:
- Large bowl
- Whisk
- Griddle or large skillet
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
2. Add the sourdough starter, milk, melted butter, and egg. Whisk until combined.
3. Heat a griddle or large skillet over medium heat. Grease with butter or oil.
4. Pour 1/4 cup of batter onto the griddle or skillet. Cook until bubbles form on the surface, about 2 minutes. Flip and cook for an additional 2 minutes.
5. Serve with butter, syrup, or your favorite topping.
Time:
Preparation Time: 10 minutes
Cooking Time: 4 minutes per pancake
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information:
Calories: 150
Fat: 6 g
Carbohydrates: 18 g
Protein: 4 g
Substitutions for Ingredients:
- All-purpose flour: Whole wheat flour, oat flour, or almond flour
- Milk: Soy milk, almond milk, or oat milk
- Butter: Coconut oil or vegetable oil
Variations:
- Add 1/2 cup of chopped nuts or dried fruit
- Use buttermilk instead of regular milk
- Add 1 teaspoon of cinnamon or nutmeg
Tips and Tricks:
- Let the batter sit for 10 minutes before cooking for a fluffier pancake.
- Use a 1/4 cup measuring cup to ensure all pancakes are the same size.
Storage Instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat pancakes in a toaster or in a skillet over medium heat until warm.
Presentation Ideas:
- Stack pancakes on a plate and top with fresh fruit and a dollop of yogurt.
- Serve pancakes with a side of bacon and a drizzle of maple syrup.
Garnishes:
- Chopped nuts
- Chocolate chips
- Whipped cream
- Fresh fruit
Pairings:
- Bacon
- Sausage
- Scrambled eggs
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Hash browns
Troubleshooting Advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food Safety Advice:
- Refrigerate any leftover pancakes within two hours of cooking.
- Discard any pancakes that have been left out at room temperature for more than two hours.
Food History:
Sourdough pancakes have been around since ancient times. They were popular among miners during the California Gold Rush in the mid-1800s.
Flavor Profiles:
Sourdough pancakes are slightly tangy and have a light, fluffy texture.
Serving Suggestions:
Serve sourdough pancakes with butter, syrup, or your favorite topping.
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