Best Instant Sour Dough Pancakes Recipes

SOURDOUGH PANCAKES {GREAT FOR SOURDOUGH DISCARD}

Steps:

• In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil. Mix well just until combined.
• Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
• Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

INSTANT SOUR DOUGH PANCAKES

Steps:

• The night before serving, place lukewarm water in a large mixing bowl and sprinkle on the yeast and stir until yeast is dissolved. Stir in the warm milk, melted butter, salt and sugar. Beat in the flour. Cover the bowl with a tea towel or plastic wrap and allow to sit out on the counter overnight.
• The next morning, beat in the eggs and baking soda.
• Preheat griddle and spray with nonstick cooking spray. Cook pancakes until lightly golden brown on both sides.
• Any leftover batter can be covered and stored in the fridge for three days.

CAST-IRON SOURDOUGH PANCAKES

Steps:

• Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
• Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
• Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
• Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.