I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears, you name it…I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!
| Level: | Intermediate |
| Total: | 12 hr 40 min |
| Prep: | 25 min |
| Inactive: | 12 hr |
| Cook: | 15 min |
| Yield: | 6 to 8 large pancakes |
| Level: | Intermediate |
| Total: | 12 hr 40 min |
| Prep: | 25 min |
| Inactive: | 12 hr |
| Cook: | 15 min |
| Yield: | 6 to 8 large pancakes |
Ingredients
- 2 1/2 teaspoons dry yeast
- 1/2 cup warm water (about 110 degrees F)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 1/2 cups whole milk
- 6 to 8 tablespoons unsalted butter
- 2 eggs
- 1 1/2 teaspoons finely ground sea salt
Instructions
- Preheat the oven to 300 degrees F.
- In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes.
- In a large bowl, combine the flour and sugar. Set aside.
- In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients.
- Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat “bubbly” in appearance. Cover and refrigerate until the next morning.
- Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt.
- Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 299 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 77 mg |
| Sodium | 417 mg |
| Serving Size | 1 of 8 servings |
| Calories | 299 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 77 mg |
| Sodium | 417 mg |
Reviews
Why would these be called sourdough?? Please change the name.
Probably good, but not Sourdough, except for the random few wild yeasts which fell into the bowl.
These should be called ‘In the style of ‘sourdough ‘! The taste was fine and the pancakes nice and thin, but ‘sourdough ‘?Puhlese! Take the time to make your own starter(or beg a bit from a friend) And you’ll see there’s a world of difference in flavor and texture!
HIGHLY recommend!
Really delicious.
Just made these today and both my husband and I loved them! Look just like the pic. I will try more flour next time maybe some coconut flour? Definitely a keeper!
Um yeast? These are NOT sour dough they are un- healthy yeast flour concoction!
It is absurd and way off the mark to call pancakes made with commercial yeast “sourdough.” True sourdough uses a natural yeast starter, not something that came out of a factory. A true sourdough started uses wild yeast, something that you capture in your own kitchen and then develop into a “starter.”
Wonderful flavor, great mouth feel, nice and chewy. Agree with reviewers to moderate the milk amount to make pourable but not watery batter.
Tangy? I think she’s smelling the massive amount of commercial yeast she used. No tangy sourdough in sight.