How To make Alaska Sourdough Pancakes
1 c Sponge
2 c Flour
2 c Milk
2 Eggs
1 t Soda
3 tb Sugar
1 t Salt
2 ts Baking powder
Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter. Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts salt, 2 tsp baking powder. Mix well. Cook on hot griddle. For smaller mixture take out 2 cups starter and use 1/2 the ingredients.
From good friend Marlene, New Years Eve, 1972 M.Diehl1 on Genie
How To make Alaska Sourdough Pancakes's Videos
How To Make A Sourdough Pancake From Starter UK
How To Make A Sourdough Pancake From Starter UK.
Healthy vegan pancake. No waste option for Sourdough Discard.
If you haven't yet made a Sourdough Starter follow this link and start here
2018-03-17 - Trying sourdough pancakes from University of Alaska Fairbanks & USDA recipes
How to make Sourdough blueberry Pancakes
How to make Blueberry sourdough pancakes
Sourdough Blueberry Pancakes
400g / 14oz Sourdough Starter
100g / 3½oz Plain or All purpose flour
100g / 3½oz Fresh Blueberries
60g / 2oz Milk; full or half fat
1½ Teaspoons of Baking Powder
2 Teaspoons of Sugar
½ Teaspoon Salt
1 Tablespoon Vegetable oil
1 Large Egg
knob of butter
Drizzle of Honey
Music used
Bama Country-Country Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Matt's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Alaskan Sourdough Pancakes
Watch as I make sourdough pancakes similar to Richard Proenneke in One Man's Wilderness. These are great from an off grid perspective because the ingredients can be purchased in bulk, require no refrigeration, and have long shelf lives.
Note: I botch the pronunciation of Proenneke in the video. It appears to be pronounced like pren-icky. Apologies.
Link to the store where I bought the sour dough starter (no affiliation - I just think it's cool):
00:00 - Intro
00:11 - Background
01:07 - Sourdough Starter Explanation
02:53 - Ingredients and Tools
05:25 - Feed Starter
10:06 - Mixing Ingredients Night Before
13:17 - Mixing Ingredients Morning Of
14:46 - Heat Pan
15:17 - Make Coffee
15:41 - Pour Pancakes
16:50 - First Flip
18:04 - First Batch on Plate
18:40 - Butter is Better
19:21 - Second Flip w/Celeste
20:48 - Second Batch on Plate
22:47 - Celeste Pours Third Batch
22:20 - Celeste Tries Pancakes
22:27 - Outro
Sourdough Flat Bread || Sourdough Discard Recipes || Don't Throw Away Your Discard!
#sourdoughstarter #sourdoughdiscardrecipes sourdoughflatbread
Hey friends!
If you're looking for a super simple, super quick way to use up your sourdough discard...look no further! This sourdough flatbread is SO easy to make & it's delicious! For real...like really good :)
All you need is:
1) Some sourdough discard (however much you want for the size flat bread you want).
2) Diced chives or regular onions.
3) Everything bagel seasoning or whatever seasoning you'd like!
4) Olive oil & soy sauce.
Simply heat your skillet nice & hot over medium heat. Then add your discard to the pan. It should be sizzling! Try to flip only once. Sprinkle your seasoning & diced chives on top...flip the flat bread allow to cook a few more minutes. While it's cooking, whisk up a simple dip with a dash of soy sauce & olive oil.
Slice it up with a pizza cutter ya'll & enjoy!
I literally eye ball this you guys so I don't have an exact measurement for the ingredients BUT that is because there is no exact science to this recipe! Tweak it however you'd like! :)
I hope you liked this video & found it helpful. Don't forget to check out my sourdough playlist if you'd like to learn how to make your own sourdough starter! I also have a super easy artisan sourdough loaf recipe over there for you too!
Thanks for joining me today! Until next time, stay BLESSED! Cheers…
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Delicious Pancakes Made from Sourdough Discard
Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted
1 ¼ cups all-purpose flour (155g)
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup sourdough discard (200g)
1 cup whole milk (236ml), room temperature preferred
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
Oil or butter for brushing skillet
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Skillet (Affiliate Link):
Instructions
00:00 Introduction
00:24 Melt butter and set aside to let it cool.
00:36 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
01:00 In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
02:07 While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
02:47 Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
03:56 Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
04:52 Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
05:55 Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
06:27 Remove to a plate and repeat with the remaining pancakes.
07:01 Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Notes
Storing
Sourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag.
The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.
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