{"id":11841,"date":"2020-12-11T15:29:10","date_gmt":"2020-12-11T22:29:10","guid":{"rendered":"https:\/\/melacey.com\/blog\/?p=11841"},"modified":"2020-12-30T09:37:15","modified_gmt":"2020-12-30T16:37:15","slug":"sdoughpancakes","status":"publish","type":"post","link":"https:\/\/melacey.com\/blog\/books\/tnt-tried-n-true-recipes\/sdoughpancakes\/","title":{"rendered":"Sourdough Pancakes"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">Ingredients<\/h1>\n\n\n\n<h3 class=\"wp-block-heading\">Basic Batter<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1\/2 c sourdough starter<\/li><li>1 1\/4 c all-purpose flour<\/li><li>1\/2 tbsp sugar<\/li><li>1 c lukewarm water (80\u201385\u00b0)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pancake Batter<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1 large egg<\/li><li>4 tbsp yogurt<\/li><li>1 tbsp extra virgin olive oil<\/li><li>1 c Basic Batter<\/li><li>\u00bd c all-purpose flour<\/li><li>1 tbsp sugar<\/li><li>\u00bd tsp salt<\/li><li>\u00bc tsp baking soda<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Night Before Preparation<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Combine <strong>Basic Batte<\/strong>r ingredients (starter, flour, sugar, and water) in a large glass bowl.&nbsp;Ensure that your bowl has expansion space.&nbsp;Loosely cover and leave overnight at room temperature, 6\u201312 hours.<\/li><\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">&nbsp;Morning Pancakes<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Select a medium-sized bowl for your wet ingredients. This bowl will hold your final batter, so it is handy if it has a spout.&nbsp;In this bowl, beat egg, yogurt, and oil together and then stir in 1 c <strong>Basic Batter.<\/strong><\/li><li>Prepare and heat a seasoned skillet (195\u00b0 F).<\/li><li>Put remaining dry ingredients (flour, sugar, salt, and baking soda) in a glass jar. Mix well with chop sticks or shake them up after putting a lid on the jar.&nbsp;<\/li><li>Add and stir the dry ingredients into the wet-mixture\/pancake-batter bowl.&nbsp;<\/li><li>Pour or ladle the batter onto your preheated, lightly greased skillet creating your favourite size pancake. My 1\/4 c ladle makes a 5 inch pancake.&nbsp;<\/li><li>Cook pancake until bubbles pop and the underside of the pancake is golden brown. At this stage of cooking, it flips easily. Cook until both sides are golden brown.<\/li><li>Serve immediately or keep warm. I warm mine in a lidded slow cooker placed on its &#8220;Keep Warm&#8221; setting.&nbsp;<\/li><li>Freeze cooled, left-over pancakes using parchment paper to separate individual pancakes for easier extraction from the freezer. Frozen pancakes are easily and quickly reheated for quick use.&nbsp; &nbsp;<\/li><\/ol>\n\n\nngg_shortcode_0_placeholder\n\n\n\n<figure class=\"wp-block-gallery columns-0 is-cropped\"><\/figure>\n<h3>Related Images:<\/h3>","protected":false},"excerpt":{"rendered":"<p>Ingredients Basic Batter 1\/2 c sourdough starter 1 1\/4 c all-purpose flour 1\/2 tbsp sugar 1 c lukewarm water (80\u201385\u00b0) Pancake Batter 1 large egg 4 tbsp yogurt 1 tbsp extra virgin olive oil 1<a class=\"read-more\" href=\"https:\/\/melacey.com\/blog\/books\/tnt-tried-n-true-recipes\/sdoughpancakes\/\">Continue reading<\/a><\/p>\n","protected":false},"author":30,"featured_media":11864,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[776,1323,1316,62],"tags":[],"class_list":["post-11841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carousel","category-breads-and-biscuits","category-ferments","category-tnt-tried-n-true-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sourdough Pancakes - M. 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