Texas Cowboy Sourdough Pancakes
Experience the taste of the Wild West with these Texas Cowboy Sourdough Pancakes. Inspired by a cherished recipe from the Pitchfork Ranch in 1988, these pancakes are not only easy to make but also offer a unique sourdough flavor that develops overnight. The perfect blend of ingredients ensures that you’ll wake up to fluffy, golden pancakes that are ideal for a hearty breakfast. Top them with maple syrup, fresh fruit, or a dollop of whipped cream for a truly delightful morning treat.
N/A
Servings
300
Calories
8
Ingredients
Ingredients
all-purpose flour
2 cups (measured)
water
2 cups (warm)
active dry yeast
1 package (proofed)
sugar
1 teaspoon (granulated)
baking soda
1 teaspoon (sifted)
salt
1 teaspoon (kosher or sea)
large eggs
2 (beaten)
bacon grease or vegetable oil
2 tablespoons (melted)
Instructions
1
In a large mixing bowl, combine the flour, water, and yeast.
2
Cover the bowl with a clean cloth and let it sit at room temperature overnight to develop that signature sourdough flavor.
3
The next morning, gently stir in the sugar, baking soda, salt, and eggs until the mixture is smooth and well combined. If the batter appears too thick, you can add a bit more water to achieve your desired consistency.
4
Heat a griddle over medium-high heat. Do not grease the griddle; the batter will naturally release when cooked.
5
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake.
6
Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
7
Serve immediately with your favorite toppings and enjoy!
Nutrition Information
8g
Fat
48g
Carbs
6g
Protein
2g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Texas Cowboy Sourdough Pancakes?
Texas Cowboy Sourdough Pancakes are a hearty breakfast dish inspired by a 1988 Pitchfork Ranch recipe, known for their unique overnight sourdough flavor and fluffy texture.
Do I need a pre-existing sourdough starter for this recipe?
No, this recipe uses active dry yeast and an overnight ferment to create a sourdough-style flavor without requiring a traditional starter.
How long does the batter need to sit?
The initial mixture of flour, water, and yeast should sit at room temperature overnight to develop its signature flavor.
What are the main ingredients?
The main ingredients include all-purpose flour, water, active dry yeast, sugar, baking soda, salt, eggs, and bacon grease or vegetable oil.
Should I grease the griddle before cooking?
No, the instructions specify not to grease the griddle as the batter will naturally release when it is cooked properly.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface, which typically takes about 2-3 minutes of cooking on the first side.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
Are these pancakes high in carbohydrates?
Each serving contains 48g of carbohydrates.
How much protein is in these pancakes?
There are 6g of protein per serving.
Can I adjust the thickness of the batter?
Yes, if the batter appears too thick the next morning, you can add a bit more water to achieve your desired consistency.
What type of yeast should I use?
The recipe calls for one package of proofed active dry yeast.
What temperature should the griddle be?
The griddle should be heated over medium-high heat for optimal cooking.
Is there a lot of sugar in this recipe?
No, the recipe only uses 1 teaspoon of granulated sugar, resulting in 1g of sugar per serving.
Can I use butter instead of bacon grease?
Yes, while the recipe suggests bacon grease or vegetable oil, butter or other cooking oils can be substituted.
What kind of flour is best?
All-purpose flour is recommended and should be measured out as 2 cups.
When do I add the eggs?
Eggs should be added the next morning after the overnight fermentation period, along with the sugar, baking soda, and salt.
How many eggs are required?
The recipe requires 2 large eggs, which should be beaten before being added to the batter.
Is baking soda necessary?
Yes, 1 teaspoon of sifted baking soda is used to help the pancakes rise and become fluffy.
What size should each pancake be?
Pour approximately 1/4 cup of batter onto the griddle for each pancake.
What is the fat content?
There are 8g of fat per serving.
Does this recipe contain fiber?
Yes, each serving provides 2g of dietary fiber.
What type of salt should I use?
The recipe suggests using 1 teaspoon of either kosher or sea salt.
How long do they cook on the second side?
After flipping, cook the pancakes for an additional 1-2 minutes until they are golden brown.
Why let it sit overnight?
Sitting overnight allows the yeast to ferment the flour and water, creating the complex sourdough taste that defines the recipe.
Are these pancakes family-friendly?
Yes, they are tagged as family-friendly and are suitable for a hearty morning meal.
What are recommended toppings?
Common toppings include maple syrup, fresh fruit, or a dollop of whipped cream.
Can I prepare the whole mix at once?
No, the flour, water, and yeast must sit overnight first; the other ingredients are added just before cooking for the best results.
What should I use to cover the bowl overnight?
The recipe recommends covering the mixing bowl with a clean cloth.
Is the water for the yeast warm or cold?
The 2 cups of water should be warm to help activate the yeast properly.
Can I use this for a quick breakfast?
While the morning prep is quick, you must plan ahead as the batter requires overnight fermentation.