Sourdough Pancakes

The second recipe I made with my sourdough discard is pancakes. I couldn’t believe how fluffy these pancakes got.

Sourdough Pancakes

Adapted from Food.com

1/2 cup sourdough starter

1/2 cup flour

1/2 tsp baking soda

1/4 tsp salt

1 TBS canola oil

3 TBS lightly beaten egg

Preheat the griddle or frying pan over medium heat; about 350 degrees Fahrenheit.

In a small bowl, combine the flour, baking soda and salt; mix well.

In another bowl, combine the egg, oil and sourdough starter.

Add the wet ingredients to the dry ingredients and mix until just moistened.

Drop by ¼ cupfuls onto a heated pan coated with cooking spray. Cook until the bottom is golden, 2-4 minutes. Flip the pancakes and cook until the other side is golden.

Pumpkin Spice Pancakes

On Thanksgiving morning I woke up early even though I worked a late shift so I decided to make myself a good breakfast.  I remembered seeing a pumpkin pancake recipe in my new cookbook, How to Bake Everything.  I decided to make pumpkin spice pancakes with cranberry syrup, homemade sausage and eggs.

The pancakes turned out to be the best I have had in a long time.  They were incredibly thick but still fluffy.  The pancakes were a little more dense then normal because of the pumpkin.  I tinkered with the spices a just a bit.  In my opinion, the problem with most pumpkin pancakes is just not enough spices.  I also substituted allspice for the ground cloves.  These pancakes are going to be on the menu for a long time.

Pumpkin Spice Pancakes

3/4 cup flour

1 TBS brown sugar

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp ground cloves or allspice

1/4 tsp salt

1/4 cup canned pure pumpkin, not pumpkin pie filling

1/2 cup milk

1 TBS canola oil

3 TBS lightly beaten egg

Heat a griddle or large skillet over medium low heat.  Combine the flour, brown sugar, baking powder, spices and salt in a medium bowl.  In a small bowl, combine the pumpkin, milk, egg and canola oil.  Add the pumpkin/milk mixture to the dry ingredients.  Stir until just combined.  Some lumps in the batter are fine.  When the pan is hot, spray the pan with non-stick cooking spray.  Ladle about 1/4 cup of batter into the skillet for each pancake.  Cook, undisturbed, until bubbles appear on the top of the pancake, about 2 to 4 minutes.  Gently, lift the pancake and check if the pancake is light brown on the bottom.  When the pancake is ready, flip the pancakes over and cook another 2 to 3 minutes. Serve with syrup.

10 Recipes Every Beginning Cook Should Know #6 Pancakes and Waffles

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Everyone says breakfast is the most important meal of the day but no one tells me how to incorporate breakfast into an already packed morning especially since I don’t do processed food. Often I make a small batch of pancakes or waffles and have one serving in the morning and the second serving the next morning.

For my sixth  10 Recipes Every Beginning Cook Should Know I choose pancakes and waffles.

The following recipes are basic recipes, feel free to experiment with add ins like chocolate chips, pumpkin, fruit, spices or all of the above.  You never have to make them the same way twice.

Basic Pancakes

Ingredients

½ cup all purpose flour

1 ½ tsp sugar

1 ¼ tsp baking powder

2 TBS buttermilk powder

1/8 tsp salt

3 TBS lightly beaten egg

1 TBS canola oil

½ cup water

In a small bowl, combine the flour, sugar, baking powder, buttermilk powder, and salt; mix well. In another bowl, combine the egg, oil and water. Add the wet ingredients to the dry ingredients mix until just moistened. Drop by ¼ cupfuls onto a heated pan coated with cooking spray. Cook until the bottom is golden, 2-4 minutes. Flip the pancakes and cook until the other side is golden. 2 2 pancake servings.

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Basic Waffles

Ingredients

1 cup flour

2 tsp baking powder

1/8 tsp salt

1 egg

¾ cup plus 2 tablespoons milk

¼ cup canola oil

In a small bowl, combine the flour, baking powder and salt. In a separate bowl, combine the egg, milk and oil. Add the wet ingredients to the dry ingredients and mix until just moistened, some lumps are okay. Spread ¼ to 1/3 cup batter on each side of a preheated waffle iron coated with cooking spray. Bake 7 minutes.

Cranberry Orange Pancakes

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My two favorite things for breakfast are muffins and pancakes. I have tons of recipes for both and one or the other tends to be on my breakfast menu at least once a week.

Of all my pancake recipes, this is my favorite. I love the tangy pop of the cranberries against the sweet orange. The are so good you don’t even need syrup. If you don’t want to want to chop the cranberries, just throw a handful of whole cranberries in the batter and proceed with the recipe.

Cranberry Orange Pancakes


Ingredients
6 TBS finely chopped fresh cranberries
2 ½ TBS sugar
1 ¼ cup flour
½ cup wheat bran
1 ½ tsp baking powder
¼ tsp salt
½ cup plus 2 tablespoons milk
½ cup orange juice
1 egg, beaten
1 ½ tsp canola oil

In a small bowl, combine the flour, wheat bran, sugar, baking powder, and salt; mix well. In another bowl, combine the egg, orange juice, milk, and oil. Add the wet ingredients to the dry ingredients mix until just moistened. Fold in the cranberries. Drop by ¼ cupfuls onto a heated pan coated with cooking spray. Cook until the bottom is golden, 2-4 minutes. Flip the pancakes and cook until the other side is golden.

Chocolate Pancakes

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One of the great things about starting my own  recipe blog has been finding new recipe blogs to explore. One of my new favorite recipe blogs is Pixel Baking. The recipes are fantastic and the pictures make you gain twenty pounds just by looking at them. The blog isn’t small batch but it is definitely worth a looking at.

The chocolate pancakes are the first recipe I attempted to adapt from Pixel Baking’s site. The pancakes are thick, fluffy and full of chocolate flavor, almost like cake. I served these pancakes with a drizzle of maple syrup but these would be good with strawberries, pineapple, and banana or just a drizzle of chocolate sauce.

Chocolate Pancakes


Ingredients
3/4 cup all-purpose flour
2 1/2 TBS sugar
2 1/2 TBS cocoa powder
2 TBS brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1 1/2 TBS canola oil
1/2 cup milk
3/4 tsp vanilla

Preheat the griddle or frying pan over medium heat; about 350 degrees Fahrenheit. In a small bowl, combine the flour, sugar, brown sugar, cocoa powder, baking soda , and salt; mix well. In another bowl, combine the egg, milk, and vanilla. Add the wet ingredients to the dry ingredients and mix until just moistened. Drop by ¼ cupfuls onto a heated pan coated with cooking spray. Cook until the bottom is golden, 2-4 minutes. Flip the pancakes and cook until the other side is golden. This recipe makes three, 2 pancake servings.

Adapted from Pixel Baking