How To make Sourdough Trail Pancakes
1 c Sourdough starter
2 c 90 f warm water
2 1/2 c All purpose flour
1 Whole fresh egg
2 tb Cooking oil
1/4 c Instant dry milk
1 t No-salt (or salt)
1 t Baking soda
2 tb Sugar
1. Mix the starter, water and flour 24 to 48 hours
before making the pancakes. Cover with saran-wrap and allow to stand at room temperature (or in oven out of drafts). 2. In the morning remove and save 1 cup of the starter for future use. 3. To the remaning starter add the raw egg, oil, and dry milk powder. Blend together the salt, soda and sugar and sprinkle over the top of the batter. 4. Fold in gently. Allow batter to rest 30 to 45 minutes. Thin batter with milk, if necessary, in order to achieve consistency of cream. 5. Make silver dollar sized pancakes (using a serving spoon to measure) on a hot greased/oiled griddle. 6. The "SERVINGS" is the number of silver dollar size pancakes from the recipe.
How To make Sourdough Trail Pancakes's Videos
Simple scratch made breakfast ideas
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MicroMoment: Quick Sourdough Pancakes
Camping at Bryce Canyon is the perfect setting to show how to make really fast sourdough pancakes.
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Sourdough Dinner Rolls
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Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
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Homemade Cinnamon Rolls | Sourdough Cinnamon Rolls with Easy Starter Recipe
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Related Videos:
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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Sourdough starter maintenance and the development of leaven tutorial. And pancakes!!
If you watched my first video, then you have a wild yeast (sourdough) starter, and know how to care for it. This video will show you how to maintain your starter and to develop the leavening agent needed to make bread rise. And pancakes!