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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
This is an easy, no fail sourdough pancakes recipe. If you’ve got sourdough starter you are ready to make these! (You can check out my easy tutorial on making your own sourdough starter—posted May 5th). These simple pancakes make for some of the fluffiest pancakes ever, and there’s a secret to that so make sure to watch! Please give them a try and let me know what you think.
Recipe is written the video ????
Here are the conversions:
42 g unsalted butter
8 oz. sourdough starter
8 oz. buttermilk (may use milk)
2 eggs
25 g sugar
5 g vanilla
180-240 g flour
5 g baking powder
5 g baking soda
5 g salt Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
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
#SourdoughPancakes #Pancakes #BreakfastRecipe
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Make the Fluffiest Pancake Stack (9 Recipes: Sourdough, High Protein, Low Carb, Gluten Free...)
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#StayHome and #CookWithMe! Want to know the secret to the fluffiest pancakes ever? It's pretty simple. Here's how to make perfect pancakes every time, and other variations like vegan, low carb, gluten-free, and buckwheat pancakes!
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Introduction - 00:00
Sourdough Pancakes: 2:58
1 ½ cups of mature starter
½ tsp of salt
2 tbsps of sugar
¼ cup of melted butter
2 eggs
1 tsp of baking soda
½ cup of flour
1 cup milk
Oat Pancakes - 4:25
1 cup of oats
1 overripe banana
1 egg
½ cup of almond milk
½ tsp vanilla extract
pinch of salt
Low-Carb Pancakes - 5:11
2 eggs
2 tbsps of crunchy peanut butter
2 old looking bananas
almond flour (optional for structure)
Gluten-Free - 7:40
¼ cup of coconut flour
3 eggs
1 tbsp of maple syrup (remove this if you want to make this keto)
2 tbsp of olive oil
1 tsp baking powder
1 tsp of vanilla extract
½ tsp of salt
Fluffy Pancakes - 9:02
1 cup of flour
2 tsp of baking powder
½ tsp of salt
2 tbsp of sugar
½ tsp baking soda
¾ cup of milk
1 egg
2 tbps melted butter
1 tsp vanilla extract
Buckwheat - 10:22
½ cup of buckwheat flour
1 ¼ cup of whole milk
4 tbsp olive oil
1 tbsp of sugar
1 tbsp of baking powder
½ tsp salt
1 egg
Vegan - 11:46
1 cup of flour
1 cup of almond flour
2 tbsp chia soaked in 6 tbsp of water
1 tbsp of sugar
½ tsp of salt
2 tbsp of coconut oil
2 tbsp of lemon juice
1 tsp of baking powder
½ cup of almond milk
Buttermilk - 12:36
1 ½ cup of flour
2 tsp baking powder
½ tsp baking soda
1 tbsp of sugar
¼ tsp salt
1 ½ cup buttermilk
1 egg
1 tbsp of melted butter
Ricotta Pancakes - 14:17
1 ½ cup all purpose flour
3 ½ tbsp sugar
2 tsp baking powder
¼ tsp baking soda
1 cup of milk
¾ cup of ricotta cheese
3 eggs
1 tsp vanilla extract
2 tbsp lemon zest
¼ cup lemon juice
1 tbsp melted butter
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This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克(1/4茶勺)
面粉 150克(1大杯)
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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FLUFFY Pancakes Recipe
This perfect, fluffy pancake recipe is so easy and ultimately rewarding! You’ll love these tender melt in your mouth pancakes with a drizzle of maple syrup and a pat of butter but they’re DELICIOUS straight out of the pan!
Full Recipe:
Homemade pancakes are truly a joy to make and so easy! And by the by, you can totally touble the recipe for a bigger batch. Let me know if there are some breakfast recipes you'd like to see me make!
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Dutch baby — sweet and savory popover pancakes
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***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.