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How To make Sunday Morning Egg Beater Sourdough Pancakes
2 cups Active Whole Wheat Starter
1/2 cup Egg Beaters=AE 99% egg substitute
2 egg
equivalent? 2 teaspoons brown sugar
1/4 cup nonfat dry milk powder :
optional
1 teaspoon baking soda
Mix the active starter, eggs, powdered milk, and brown sugar. Stir well with a wooden or plastic spoon. Add either water or whole wheat flour until the batter reaches the desired consistency. This will require a little experimentation since some like the batter to be as thin as melted ice cream, while others like it to pour thick and slowly. Stir in the teaspoon of baking soda, allow to stand for a minute, then pour onto a hot, oiled griddle (cast iron works best). Flip when bubbles pop in the center & serve when both sides are golden brown. I always use whole wheat starter as it produces pancakes with a much richer, nuttier taste than if white flour is used. I keep a small crock with about 4 cups of starter either actively growing or stored in the refrigerator. You can use starter directly from the refrigerator, but for optimal results, prepare the 2 cups of active starter the night the night before by mixing one cup refrigerated starter, one cup whole wheat flour, and 1/2 cup warm water. Let grow overnight and prepare batter in the morning just before cooking.
Variations: 1. Add a cup of blueberries or other fruit before cooking. 2. Try adding 1/2 cup of buckwheat, cracked wheat, wheat germ, etc. 3. Omit brown sugar and add 1 cup Granola for extra-nutty pancakes.
How To make Sunday Morning Egg Beater Sourdough Pancakes's Videos
Sourdough Pancakes Recipe | Breakfast Recipe | Easy&Quick Pancakes | ChefHarpalSingh & Dhanashree
Sourdough Pancakes Recipe
Ingredients Quantity
Wheat flour ¼ cup
Jowar flour ¼ cup
Water ¼ cup
Cabbage extract 1 tbsp
Salt to taste
Seasame seed ½ tsp
Chilli powder ½ tsp
Oil 1 tbsp
Method :
1. In a bowl, add flour , jowar flour & water whisk well.
2. Cover with muslin cloth and keep aside. Keep on feeding the yeast with 2 tbsp flour everyday to keep it alive.
3. Transfer the mixture in bowl and add 1 tbsp fermented cabbage extract, pinch salt.
4. Chop spring onion and keep aside.
5. Heat oil in a pan and pour a ladle full of mixture in the pan.
6. Spread spring onion , seasame seeds , red chilli powder.
7. Cover and cook on a medium flame till cooked.
8. Flip and cook well on the other side as well.
9. Transfer to a serving plate and garnish with spring onions. Serve hot
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Orange Pecan Sourdough Pancakes | Great for Breakfast or Dinner | Company Worthy!!
Orange Pecan Sourdough Pancakes ????
2 c sourdough discard
2 eggs
1 T orange zest
Juice from orange
1/2t maple extract (optional)
1/4 c coconut oil
2 T honey
1/2t salt
1 t baking soda
1/2t cinnamon
About 1/2c chopped toasted pecans.
If batter is too runny add a bit more flour (I added 1/2c more).
Mix well.
These are extra special.
Enjoy!!
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Easy Sourdough Pancakes | Sourdough Discard Recipe | Cosmopolitan Cornbread
Join me in the kitchen as I make homemade sourdough pancakes. This is an easy sourdough discard recipe that your family will love.
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Dutch baby — sweet and savory popover pancakes
Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to and use promo code adamragusea to get 20% off your first order.
***RECIPE***
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat.
Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)
Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to. The Japanese Souffle pancake, or the traditional American flapjack.
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