Sourdough Hotcakes
Sourdough hotcakes are a great substitute if you prefer not to use commercial yeast. The tangy flavor of sourdough adds a unique twist to the traditional hotcake recipe, making it stand out among other breakfast options. The natural fermentation process of sourdough not only imparts a delightful taste but also offers potential health benefits. Whether topped with butter and maple syrup or served with fresh berries and sheep yogurt or fresh cream, sourdough hotcakes are a versatile and satisfying choice for a morning meal.
Sourdough hotcakes are truly incomparable to other varieties, differing not only in appearance but also in flavor. Their taste is so exceptional that it demands your full attention; no amount of butter or maple syrup can mask their distinctiveness. Today, my husband had his first taste and exclaimed, "I've never had morning pancakes this good in my entire life!" This testament speaks volumes about a recipe that is destined to leave a lasting impression, changing your culinary life forever. With a pot of sourdough starter and a bag of flour on hand, you'll never have to worry about going hungry again.
Sourdough Hotcakes
By Zosia Culinary Adventures | Date: June 23, 2024
Preparation Time: 10 minutes plus overnight resting in the fridge or at least 12 hours
Cook Time; 30 minutes
Yield: 20
Ingredients: the day before
250 ml sourdough ferment
500 ml bread flour or all purpose flour
500 ml kefir or buttermilk
Ingredients: on the day of making hotcakes
2 eggs, room temperature
4 tablespoons unsalted butter
1 tablespoon brown sugar
1 teaspoon pure vanilla essence
1 pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon warm water
oil for frying hotcakes
Instructions:
The day before preparing hotcakes, combine the sourdough, flour, and kefir in a glass bowl. To prevent the dough from drying out, cover it securely and place it in the refrigerator for a minimum of 12 hours.
Remove the dough at least an hour before making the hotcakes.
Combine the beaten eggs, a pinch of salt, and a dash of vanilla essence in a bowl. Gently mix them together using a fork before adding the mixture to the batter. Stir thoroughly with a spoon until all the ingredients are fully integrated.
Melt butter with brown sugar until smooth. Mix with hotcake batter thoroughly.
Heat up a well-greased large frying pan or griddle until it is adequately hot.
Mix the baking soda and baking powder with warm water right before you're about to pour the batter onto the griddle. Carefully incorporate this mixture into the sourdough batter by gently folding it in. Avoid over mixing with a whisk. Observe the satisfying sound of deep hollow tones emerging as the sourdough batter starts bubbling in the bowl.
Bake on a hot griddle until each side is perfectly sealed with a golden brown hue. Serve these delectable pancakes on warm plates, generously drizzled with rich maple syrup. Accompany with a dollop of creamy yogurt topped with a colorful array of fresh berries, ranging from vibrant blueberries to juicy saskatoon berries or succulent blueberries.
Enjoy it!
Nutrition Facts per One Hotcake 💓
Calories 117 | Fat 3.8g \ Saturated Fat 2.1 g\ Cholesterol 25 mg\ Sodium 337 mg\ Total Carbohydrate 18.2g\ Dietary Fiber 1.0 g\ Total Sugars 6.1 g\ Protein 2.9 g \ Vitamin D 3 mcg\ Calcium 11 mg\ Iron 1 mg\ Potassium 27 mg
