Heirloom Sourdough Pancakes
These Heirloom Sourdough Pancakes are a cherished family recipe passed down from my grandmother, who honed her culinary skills while cooking for farm hands in her youth. She mastered the art of making pancakes light and fluffy, leveraging the unique tanginess of sourdough starter. This recipe not only captures the flavors of her kitchen but also the love and heart she poured into every meal. Prepare them for a delightful breakfast that brings warmth and nostalgia to your table, just like grandma used to make!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
milk
2 cups (Room temperature)
all-purpose flour
2 cups (Sifted)
salt
1 teaspoon (Fine sea salt)
sourdough starter
1 cup (Active and bubbly)
baking soda
1 teaspoon (Fresh)
eggs
2 (Lightly beaten)
sugar
2 tablespoons (Granulated)
oil or melted butter
3 tablespoons (Vegetable oil or unsalted melted butter)
compressed yeast cake
1 (Softened in warm water)
water for starter
2 cups (Warm water)
sugar for starter
1 tablespoon (Granulated)
Instructions
1
The Night Before: In a large bowl, whisk together the sifted flour, milk, salt, and active sourdough starter. Cover the bowl and allow the mixture to stand at room temperature overnight. Don't forget to reserve 1 cup of the mixture as your future starter!
2
In the Morning: In the bowl containing your pancake batter, add the baking soda, beaten eggs, 2 tablespoons of sugar, and the oil or melted butter. Stir gently until the mixture is well combined, ensuring there are no lumps, but do not overmix.
3
Cooking: Preheat a skillet or griddle over medium heat. Lightly grease with oil or butter if necessary. Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and continue cooking until golden brown, about another 2 minutes. Keep warm while you finish cooking the remaining pancakes.
4
Serving: Serve immediately with your favorite syrup, and don’t miss out on Grandma's legendary chokecherry syrup for an authentic touch!
5
Starter Preparation: To make your sourdough starter, soften the yeast in warm water. Stir in the flour, water, and sugar until completely combined. Beat until smooth and let the mixture stand at room temperature, covered, until it becomes bubbly. Stir this mixture 2-3 times daily and refrigerate or freeze for future use.
6
Grandma's Important Tip: Never wash the container of your sourdough starter! The flavor and character of good sourdough thrive on the natural cultures that build up inside.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heirloom Sourdough Pancakes?
Heirloom Sourdough Pancakes are a cherished family recipe known for their light and fluffy texture and unique sourdough tanginess, originally cooked for farm hands.
Who passed down this sourdough pancake recipe?
This recipe was passed down from the author's grandmother, who mastered the art of sourdough while cooking for farm hands in her youth.
How do I start the preparation for these pancakes?
Preparation begins the night before by whisking together sifted flour, milk, salt, and active sourdough starter, then letting it stand at room temperature overnight.
What ingredients do I need the night before?
You will need 2 cups of sifted all-purpose flour, 2 cups of room temperature milk, 1 teaspoon of salt, and 1 cup of active sourdough starter.
Why do I need to reserve one cup of the mixture?
You reserve 1 cup of the overnight mixture to serve as your sourdough starter for future use.
What ingredients are added to the batter in the morning?
In the morning, you add 1 teaspoon of baking soda, 2 lightly beaten eggs, 2 tablespoons of sugar, and 3 tablespoons of oil or melted butter.
How should I mix the morning ingredients?
Stir the ingredients gently until the mixture is well combined and free of lumps, but be careful not to overmix.
What heat setting should I use for cooking?
Preheat your skillet or griddle over medium heat and lightly grease it with oil or butter if necessary.
How much batter should I use for each pancake?
Use approximately 1/4 cup of batter for each pancake to ensure they cook evenly.
When is it time to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges appear set, which usually takes about 2-3 minutes.
How long do the pancakes take to cook total?
They cook for 2-3 minutes on the first side and about 2 minutes on the second side until golden brown.
What is Grandma's recommended topping?
Grandma suggests serving them with her legendary chokecherry syrup for an authentic touch.
How do I make the sourdough starter from scratch?
Soften a yeast cake in warm water, stir in flour, water, and sugar, beat until smooth, and let it stand until bubbly.
What type of yeast is used for the starter preparation?
The recipe uses one compressed yeast cake softened in warm water.
How often should the starter be stirred during initial prep?
The initial starter mixture should be stirred 2-3 times daily while it stands at room temperature.
How should I store the sourdough starter?
Once the starter becomes bubbly, you can store it in the refrigerator or freeze it for future use.
What is Grandma's important tip for the starter container?
Grandma says to never wash the container of your sourdough starter to allow natural cultures to build up.
Why is it important not to wash the starter container?
Not washing the container helps the unique flavor and character of the sourdough thrive on the natural cultures inside.
What type of flour is recommended for this recipe?
The recipe calls for all-purpose flour that has been sifted.
Should the milk be cold when mixing the batter?
No, the recipe specifies using room temperature milk for the overnight mixture.
Can I use butter instead of vegetable oil?
Yes, you can use 3 tablespoons of either vegetable oil or unsalted melted butter.
What is the role of baking soda in this recipe?
Fresh baking soda is added in the morning to react with the sourdough acidity, making the pancakes light and fluffy.
How should the eggs be prepared before adding?
The 2 eggs should be lightly beaten before they are stirred into the batter.
What are the characteristics of the sourdough starter needed for the batter?
The sourdough starter should be active and bubbly to ensure the best results.
How many ingredients are required for the pancakes and starter combined?
There are 11 ingredients total, including those for the pancakes and the initial starter preparation.
Is this a quick breakfast recipe?
While the morning cooking is relatively fast, the recipe requires starting the night before for the sourdough fermentation.
What makes these pancakes a 'comfort food'?
The combination of family history, nostalgic flavors, and fluffy texture makes this a classic comfort food meal.
Can the sourdough starter be frozen?
Yes, the recipe indicates that the starter can be refrigerated or frozen for future use.
What type of salt is best for this recipe?
The recipe suggests using 1 teaspoon of fine sea salt.
How much sugar is in the pancake batter itself?
The pancake batter requires 2 tablespoons of granulated sugar added in the morning.