Janine's Recipes

Various versions below: they all are good. I think version 1 is the best.

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Version 1:

Night before

• 160 g active sourdough starter (100% hydration)
• 180 g all-purpose flour (about 1½ cups)
• 480 ml nonfat milk (2 cups)
• 2 tbsp peanut oil (plus more for cooking)
• ½ tsp salt 

Morning (just before cooking)

• 2 large eggs

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1. Night-before batter
   • In a large bowl, whisk together: sourdough starter, nonfat milk, peanut oil, and salt.
   • Add the flour and whisk until completely smooth and lump-free.
   • Cover and let sit 1–2 hours at room temp, then overnight in the fridge.
2. Finish the batter
   • Next day, stir the batter and whisk in the eggs until smooth.
   • You want a thin, crepe-like batter.
     • If it’s thicker than heavy cream, whisk in a little water or milk (1–3 tbsp) until it pours and spreads easily.
3. Cook like giant crêpes
   • Heat a large nonstick or well-seasoned skillet over medium to medium-low.
   • Lightly brush with peanut oil (or a mix of oil and butter).
   • Pour in enough batter to cover the bottom of the skillet when tilted and swirled around (⅓–½ cup). It should coat the surface of the pan into a thin layer.
   • Cook until the top is set and the bottom is slightly golden
   • Flip and cook the second side for 15–30 seconds, just to set.
4. Serve
   • Serve 1-2 pancakes per plate with butter + syrup (or whipped butter, OPH-style).

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Version 2:

• 1/2 cup all purpose flour
• 1/2 cup milk
• 2 eggs
• 3 tablespoons melted butter
• 2 tablespoons water
• 2 tablespoons sourdough starter (or add 2 more tablespoons flour+2 more tablespoons water)
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

1. Mix all ingredients until well combined. Allow to rest in the fridge for 30 minutes.
2. In a small bowl, add a tablespoon of melted butter and a tablespoon of oil.
3. Heat a little butter in a skillet over medium heat.
4. Using a pasty brush, evenly coat the bottom of the skillet.
5. Add 1/3 cup batter to the skillet and rotate the pan to evenly spread out the batter.
6. Cook 3 minutes until Lacey brown. Flip and cook an additional 2-3 minutes. Reduce the heat if the pancakes are getting browned too quickly.

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Version 3

• 170 grams fully hydrated sourdough starter (fully hydrated at a 60% water/40% flour hydration)
• 2 cups warm milk 
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 1.5 tablespoons sugar
• 1 1/4 cups flour (bread or all-purpose)
• 1/2 teaspoon vanilla
• 2 eggs, whipped

THE NIGHT BEFORE

1. Mix sourdough starter with milk, melted butter, salt, sugar, and flour.
2. Let stand overnight at room temperature.

IN THE MORNING

1. Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 2 to 3 minutes.
2. Add the eggs and vanilla to the overnight batter. The batter should be runny and spread easily on the griddle.
3. Use a 10-inch or 12-inch skillet on medium-high heat. I like to lightly spray it with cooking spray before every pancake. A paper towel dipped in a little oil and smeared all over the pan also works well. Use 1/3 cup batter for 10-inch skillet and 1/2 cup of batter for a 12-inch skillet.
4. Pour the batter into the pan while tilting and swirling to cover the entire surface. 
5. Cook until all bubbles pop and the top is basically dry. This will ensure a uniform golden brown color and correct texture, approximately 2-3 minutes. 
6. Serve immediately on a pre-warmed plate in stacks of 3 or 4. Top with butter and maple syrup.

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Version 4

Adapted from allstatesgerman.com

• 3 eggs, large
• 3 ¼ cups milk (I use part buttermilk and part whole milk)
• 3 ¼ cups all-purpose flour
• 1/4 teaspoon salt
• 1 shot glass sparkling water or ½ tsp. baking powder
• 2 tablespoons clarified butter (or 1 tablespoon butter with one tablespoon oil), for cooking

1. Whisk eggs and milk until pale in color. 
2. Add the flour, sugar, and salt and mix until smooth. If using gluten free flour, allow batter to rest for 30 minutes. 
3. Place an 8- inch skillet over medium heat. Melt 1 teaspoon clarified butter. Add 1/4 – 1/3 cup batter to the center of the pan. Swirl to coat. Cook until edges turn browned; flip.

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Version 5

Recipe adapted from food.com

This recipe can be stored up to 2 days in the refrigerator. The second day will result in a tangier flavor.

• The night before:
  • 2  cups warmed milk, 110 degrees
  • 2  teaspoons instant yeast
  • 1 1/4 cups all purpose or bread flour 
  • 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon salt
• In the morning
  • 2  large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract

THE NIGHT BEFORE:

1. In small saucepan warm the milk to 110F, remove from heat.
2. Add the yeast to warm milk; allow to stand for 5 minutes.
3. In a large bowl, combine flour, sugar, and salt.
4. Add melted butter and mix until smooth.
5. Allow the mixture to stand at room temperature for 1 hour, then whisk down to deflate.
6. Cover and place in the fridge overnight.

IN THE MORNING

1. In the morning, mix to deflate the batter again.
2. Whisk in beaten eggs and vanilla. The batter should be runny and spread easily on the griddle.
3. Heat a 12-inch skillet on medium high heat.
4. Pour 1/2 cup batter onto the pan – lift and tilt the skillet while you pour to evenly distribute the batter across the surface.
5. Don’t flip the pancake until all bubbles pop and the top is basically dry. This will ensure a uniform golden brown color and correct texture.
6. Serve on a pre-warmed plate in stacks of 2 or 3 (they cool off very quickly).

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Version 6

• The night before:
  • 3/4 cup half and half 
  • 1/4 cup buttermilk
  • 1/2 cup sourdough starter 
  • 1/2 cup + 2 tablespoons all-purpose flour or 1-1gluten free flour blend
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
• In the morning:
  • 3 eggs
  • 1/4 teaspoon salt
  • 2 tablespoon butter
  • Clarified butter for the pan.

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1. The night before: Put the sourdough starter in a large bowl and add the milk, buttermilk, vanilla, flour, and sugar; stir to combine.
2. Cover the bowl and allow to rest overnight at room temperature.
3. In the morning: Pre-heat a 10-inch nonstick skillet.
4. Add 2 teaspoons clarified butter and swirl to spread evenly.
5. Pour 1/2 cup batter and swirl to cover entire surface of pan.
6. Cook for about a minute, or until the pancake develops a lot of bubbles and starts to brown at the edges.
7. Flip and cook another minute, or until golden brown on the bottom.
8. Stack pancakes on top of one another and place in the oven to keep warm.