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Nutrition Facts
Serving Size 1 large pancakes 241g Recipe makes 6 large pancakes)
Calories 384
Calories from Fat 164		(42%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 665mg		27%
Potassium 307mg		8%
Total Carbohydrate 43.2g		14%
	Dietary Fiber 1.5g	5%
	Sugars 11.9g
Protein 11.7g		23%
how is this calculated?

Sourdough Pancakes

Recipe #379678 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: scarley
Jun 30, 2009

foodnetwork.com/recipes/sourdough-pancakes-recipe

6 -8 large pancakes (change servings and units)

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
6-8 tablespoons unsalted butter
2 eggs
1 1/2 teaspoons finely ground sea salt

Directions

1
Preheat the oven to 300 degrees F.
2
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.
3
In a large bowl, combine the flour and sugar. Set aside.
4
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.
5
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.
6
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.
7
Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Note: if making smaller ones, leave room between each pancake for "spreading". Adjusting the batter: This batter tends to be a little runny. Make a few pancakes. If they are spreading too much or coming out too thin, feel free to whisk in an additional tablespoon or 2 of flour to thicken the batter. Batter too thick? Add another egg or a little milk and blend. 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.