23 March 2012

SOURDOUGH PANCAKES

SOURDOUGH PANCAKES
Normally we would make our Austrian version, Palatschinken, 'hauchdünn' (as thin as you can manage), and rolled. But these pancakes are delicious... such pretty little, fluffy things, and a dream with honey, walnuts and sugar... or Nutella... the choice is yours. I can imagine they would be also great with smoked salmon, so maybe next time I will try them without sugar. I googled a couple of recipes and saw that they required the doughs to be prepared and rested over night which I guess might add to the fluffiness. This can also be done with this recipe, but in this case the eggs, baking soda and baking powder should be added on the next day. A non-stick pan does not require fat for baking the pancakes, but the hot oil did create a beautiful pattern. Other than that, we are definitely hooked! This morning we had them again for breakfast, warmed up in the toaster. Breakfast heaven...! 


Recipe source: Breadtopia, posted by Jacki
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Makes app. 24 pancakes
3 large eggs, at room temperature
1 cup (240ml) milk, slightly warmed
2 cups (480ml) active Sourdough Starter
¾ cups all purpose flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
¼ cup granulated sugar
¼ cup melted butter
sunflower oil for frying

Beat the eggs in a bowl with a balloon whisk until fluffy. Add the milk and Sourdough Starter and mix. Sift together the flour, salt and sugar; add to the egg mixture and mix well. Stir in the melted butter. Just before using, add the baking powder and baking soda. Lightly grease a pan (not necessary if you use a non-stick pan). Make sure the pan is quite hot - test with a little drop of water, it should sizzle in the pan. Add 1/4 cup of mixture to the pan and cook until light brown. Once little air bubbles form and start to burst on top, turn and cook on the other side. The other side will take maybe half the time. 

Any leftovers can be frozen and then reheated in the toaster.

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SOURDOUGH PANCAKES

Sourdough pancakes

Makes app. 24 pancakes

3 large eggs, at room temperature
1 cup (240ml) milk, slightly warmed
2 cups (480ml) active Sourdough Starter
¾ cups all purpose flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
¼ cup granulated sugar
¼ cup melted butter
sunflower oil for frying

Beat the eggs in a bowl with a balloon whisk until fluffy. Add the milk and Sourdough Starter and mix. Sift together the flour, salt and sugar; add to the egg mixture and mix well. Stir in the melted butter. Just before using, add the baking powder and baking soda. Lightly grease a pan (not necessary if you use a non-stick pan). Make sure the pan is quite hot - test with a little drop of water, it should sizzle in the pan. Add 1/4 cup of mixture to the pan and cook until light brown. Once little air bubbles form and start to burst on top, turn and cook on the other side. The other side will take maybe half the time. Any leftovers can be frozen and then reheated in the toaster.
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