Version 1:
- 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
- Mix all ingredients until well combined. Allow to rest in the fridge for 30 minutes.
- In a small bowl, add a tablespoon of melted butter and a tablespoon of oil.
- Heat a little butter in a skillet over medium heat.
- Using a pasty brush, evenly coat the bottom of the skillet.
- Add 1/3 cup batter to the skillet and rotate the pan to evenly spread out the batter.
- 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.
Version 2
- 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
- Mix sourdough starter with milk, melted butter, salt, sugar, and flour.
- Let stand overnight at room temperature.
IN THE MORNING
- Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 2 to 3 minutes.
- Add the eggs and vanilla to the overnight batter. The batter should be runny and spread easily on the griddle.
- 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.
- Pour the batter into the pan while tilting and swirling to cover the entire surface.
- 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.
- Serve immediately on a pre-warmed plate in stacks of 3 or 4. Top with butter and maple syrup.
Version 3
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
- Whisk eggs and milk until pale in color.
- Add the flour, sugar, and salt and mix until smooth. If using gluten free flour, allow batter to rest for 30 minutes.
- 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.
Version 4
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:
- In small saucepan warm the milk to 110F, remove from heat.
- Add the yeast to warm milk; allow to stand for 5 minutes.
- In a large bowl, combine flour, sugar, and salt.
- Add melted butter and mix until smooth.
- Allow the mixture to stand at room temperature for 1 hour, then whisk down to deflate.
- Cover and place in the fridge overnight.
IN THE MORNING
- In the morning, mix to deflate the batter again.
- Whisk in beaten eggs and vanilla. The batter should be runny and spread easily on the griddle.
- Heat a 12-inch skillet on medium high heat.
- Pour 1/2 cup batter onto the pan – lift and tilt the skillet while you pour to evenly distribute the batter across the surface.
- 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.
- Serve on a pre-warmed plate in stacks of 2 or 3 (they cool off very quickly).
Version 5
- 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.
- The night before: Put the sourdough starter in a large bowl and add the milk, buttermilk, vanilla, flour, and sugar; stir to combine.
- Cover the bowl and allow to rest overnight at room temperature.
- In the morning: Pre-heat a 10-inch nonstick skillet.
- Add 2 teaspoons clarified butter and swirl to spread evenly.
- Pour 1/2 cup batter and swirl to cover entire surface of pan.
- Cook for about a minute, or until the pancake develops a lot of bubbles and starts to brown at the edges.
- Flip and cook another minute, or until golden brown on the bottom.
- Stack pancakes on top of one another and place in the oven to keep warm.
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