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Sourdough Pancakes (Alexandra Guarnaschelli) Recipe

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Sourdough Pancakes (Alexandra Guarnaschelli)
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Ingredients
8
Count
Nutrition
379
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. I love using fresh seasonal fruit as an excuse to make pancakes. Strawberries, raspberries, peaches, pears, you name it...I like this pancake recipe, in particular, because my mother made it when I was growing up. The majority of the work is done the night before so you can easily finish making these when you get up!
  2. Preheat the oven to 300 degrees F.
  3. 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.
  4. In a large bowl, combine the flour and sugar. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 378.67 Kcal (1585 kJ)
Calories from fat 156.17 Kcal
% Daily Value*
Total Fat 17.35g 27%
Cholesterol 98.13mg 33%
Sodium 666.42mg 28%
Potassium 308.44mg 7%
Total Carbs 43.85g 15%
Sugars 11.35g 45%
Dietary Fiber 1.7g 7%
Protein 11.22g 22%
Vitamin A 0.2mg 6%
Iron 0.7mg 4%
Calcium 196.2mg 20%
Amount Per 100 g
Calories 154.37 Kcal (646 kJ)
Calories from fat 63.67 Kcal
% Daily Value*
Total Fat 7.07g 27%
Cholesterol 40mg 33%
Sodium 271.67mg 28%
Potassium 125.74mg 7%
Total Carbs 17.87g 15%
Sugars 4.63g 45%
Dietary Fiber 0.69g 7%
Protein 4.57g 22%
Vitamin A 0.1mg 6%
Iron 0.3mg 4%
Calcium 80mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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