SOURDOUGH PANCAKES
I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears, you name it...I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!
Provided by Alex Guarnaschelli
Categories main-dish
Time 12h40m
Yield 6 to 8 large pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes.
- In a large bowl, combine the flour and sugar. Set aside.
- In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.
- Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat "bubbly" in appearance. Cover and refrigerate until the next morning.
- Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt.
- Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch.
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