Sourdough pancakes

[Making a dough:]

Sourdough pancakes

Category: Yeast bread

Ingredients
Sourdough (French or any other, grown by your hardworking hands)	200 g
Milk	100 g
Flour	100 g
Water	100 ml
Egg	1 PC.
Vegetable oil	3 tbsp. l.

Cooking method

• Making a dough:



• Pour 100 g (grams!) Of warm milk and 200 g of mature and strong yeast into a bowl. Beat with a fork or mixer at low speed. Add 100 g of premium wheat flour. Stir well, tighten with cling film and leave in a warm place for 1 hour.



• Put in a dough 2 tbsp. l. sugar, 1 tsp. salt, 1 egg (65-67 g). Beat at low speed with a mixer or fork, add 80-100 g of water to make the dough a little thicker than for pancakes (the consistency of liquid sour cream). Tighten with cling film or cover with a towel.



• When a cap of bubbles appears on the dough and the dough slightly increases in volume, add 3 tbsp. l. odorless vegetable oil and fry in a hot pan until golden brown. Pour in a little dough, just to cover the bottom of the pan.



• The pancakes are spongy, aromatic, light and tasty!


• 



• Oil these pancakes well fragrant ghee


• Bon Appetit!

Note

Many leaveners ask the same question: what to do with excess leaven? One of the options for successful and, importantly, delicious processing is pancake baking. I hope that this topic will receive its development and the topic will be replenished with many favorite recipes

[kava]

kava
Beautiful pancakes As soon as the "extra" leaven appears, I will definitely try this recipe, otherwise I do everything "by eye".

[kava]

kava, what beautiful pancakes, in a hole !!!

And I have a question - is it possible to bake pancakes from buckwheat flour with sourdough? (buckwheat bread did not go with us ...)

If you take 2 parts wheat for 3 parts of buckwheat flour, then you get wonderful pancakes, reddish-ruddy and very fragrant

[kava]

kava, very beautiful pancakes, directly pierced by the sun ...

[Freken bok]

Freken bok - I saw your yeast - handsome! I think that starter cultures will work just as well! An interesting thought about buckwheat. Chur, who first tries to bake - show off on the air, i.e. on the forum

[Admin]

I was here while wandering through the vastness of our forum - I came across interesting information about buckwheat pancakes from Admin:

If you use buckwheat flour, then only in a mixture with wheat (approximately 1: 1) with the obligatory brewing of buckwheat flour with boiling water. If this is not done, the pancakes will be "rubbery" and you will not feel the taste of buckwheat in ready-made pancakes. But the most successful buckwheat pancakes are obtained by using cooled buckwheat gruel (it is better made from buckwheat). To prepare the dough, you need to mix the same volumes of such buckwheat porridge and milk and for each liter of the resulting mixture add 4 eggs, half a glass of sugar, 100 g of melted butter, 20 g of dry yeast, and pour in enough flour so that the dough has a consistency like thick sour cream. Then - fermentation of the dough and baking pancakes.

More details can be found here ABOUT TYPES OF Dough AND METHODS OF ITS PREPARATION

[Admin]

I was here while wandering through the vastness of our forum - I came across interesting information about buckwheat pancakes from Admin:

Very useful information from Admin, on time and valuable
Several times I tried to add buckwheat flour to pancakes, in a ratio of 1: 4 (buckwheat: psh.), Even such a small amount spoiled the quality of the pancakes, and the taste was inharmonious. If you grind buckwheat groats in a coffee grinder, then even a small amount will flavor the dough very pleasantly.
Now I will know how to use buckwheat flour correctly
Thank you Admin, Thank you, kava
Now buckwheat pancakes should turn out

[kava]

kava, I baked pancakes according to your recipe today. Delicious, very aromatic. Openwork has not yet happened.

[kava]

kava, I baked pancakes according to your recipe today. Delicious, very aromatic. Openwork has not yet happened.

Freken Bock
I so want you to finally get openwork pancakes that I even wedged myself into your conversation with kava, please forgive me.
You need to withstand the dough, do not rush. And the sparrow word to chirp Come up with it yourself.

[Freken Bock]

Lanochka, why are you sorry, we are all learning here, experimenting, sharing our best practices! Of course wedge in!

Freken Bock, in connection with the openwork, I thought about something else:
- increase the time for the second rise
- or add at least a couple of grams of fresh yeast (to speed up and make a more predictable result)

Today I also baked, without yeast on one sourdough, it turned out like this

I think that I should probably still add a little yeast. I increased the time on the second ascent. I'll have to show you my pancakes next time.

[lana7386]

lana7386 , girls, don't throw your slippers at me ... I don't really like pancakes ... But my family eats them - wow. It would be more correct to say, probably, I don’t like them, but I just can easily refuse them. For example, I can't refuse dumplings.

[lana7386]

lana7386 , girls, don't throw your slippers at me ... I don't really like pancakes ... But my family eats them - wow. It would be more correct to say, probably, I don’t like them, but I just can easily refuse them. For example, I can't refuse dumplings.

I will also refuse pancakes, I will drink milk, and I will love your pancakes.

And I remember in my childhood pancakes only baked and with salted ivashi or minced meat, or with honey Now I do not bake often: it takes a lot of time and my husband is not a big fan. And our dumplings and dumplings are not very good.If I do it (very rarely), then in large portions and ice on the black day.

[lana7386]

lana7386, well, then all the more I will try!

The main thing, tweet Magic word ! : Good luck Freken Bock
kava
And in our Don Cossacks they said that pancakes with herring and kaymak!

My grandfather comes from Rostov-on-Don

[kava]

My grandfather comes from Rostov-on-Don

It means that we are almost relatives,kava , because I and my mother's relatives are Rostovites!
And Papa had Kuban Cossacks and aliens, but already from 1885 in the Kuban.

[Kava]

Kava, thanks for the pancake recipe!
Only I did it entirely on milk. I don't understand how to add water to pancake dough.
It turned out delicious!
How could I take a picture in the light.

And I have this division: if there is yeast in pancakes, well, or sourdough, then milk or half, or not at all. For my taste, milk gives too much flavor, clogs the spirit of bread. And I'm making pancakes on soda with milk. Exclusively my taste preferences. I dare not insist.

Zhivchik, good health! Are you preparing for Shrovetide? Excellent openwork on pancakes came out! Clever girl!

For my taste, milk gives too much flavor, clogs the spirit of bread.

It doesn't score me.

And I'm making pancakes on soda with milk.

I add soda if I make pancakes with kefir. And if with milk, then only milk, eggs, salt, sugar and flour. In general, nalisniki are ordinary.

Are you preparing for Shrovetide? Excellent openwork on pancakes came out! Clever girl!

Yeah, I'm getting ready. As soon as I brought up the "French woman", I often began to cook such delicious pancakes.

Firstly, I would like to thank kava for the recipe - such delicious and beautiful pancakes turned out.

And secondly, I would like to consult with experienced bakers. Yesterday I (as often) make pancakes from what is at home. There were no eggs yesterday (strange !!!). As a result, the recipe has undergone some changes.But the pancakes turned out to be delicious and with holes !!! By the way, due to the limited time, at the second stage there was no “cap” of bubbles.

So - tell me. What is the role of the "egg" in a pancake recipe? We always add them, but it turns out to be delicious without them.

And here are the pancakes:

[Flyer]

Flyer, bake and eat to your health!
As for adding eggs to the dough. The rule is that for a glass of flour one large egg or two small ones (if it's just pancakes, pancakes). If these are pancakes for stuffing, you need more eggs, two large or three small ones. The pancakes will not tear, but they will be a little tougher. Eggs give this property, slightly reducing airiness. But on the other hand, the sourdough itself makes the products more rubbery, so the property of eggs is somehow compensated (most likely that is why you successfully coped without eggs)

Thanks for the recipe! It's a miracle how easy it is to fry: nothing sticks, doesn't break! And what is your way out for such a portion? I only got 8: (For one tooth, so to speak :)))
P. s. when I took them off the frying pan, they turned into crunchy pancakes, they already broke .. But I covered them with a plate on top and they softened under the steam ... I took water instead of milk. Is it because of this or not? And what if the next time you don't lay an egg, they will be softer :?

As for adding eggs to the dough. The rule is that for a glass of flour one large egg or two small ones (if it's just pancakes, pancakes). If these are pancakes for stuffing, you need more eggs, two large or three small ones. The pancakes will not tear, but they will be a little tougher. Eggs give this property, slightly reducing airiness. But on the other hand, the sourdough itself makes the products more rubbery, so the property of eggs is somehow compensated (most likely that is why you successfully coped without eggs)

ėęwas \
kava, once I specifically asked the chef from the restaurant why my pancakes for stuffing break, break and she said that the ideal dough for such pancakes is flour and water, and if you want to improve the color, add a pinch of turmeric, it will be like with village eggs. And from the testicles, pancakes become tougher, lose their plasticity and therefore break .. In general, for what I bought and sell ..
I will definitely try to bake according to your recipe this week. I'll bake it

[Vile]

Vile, my sister worked in one establishment where pancakes are made large and with a large number of fillings. So it surprised me that the pancakes ... thinly rubber, stretching, strong. I was told that this is because in the dough, the bulk is eggs !! And there is very little water ...

Well, completely confused I very rarely bake such pancakes because milk breaks and we have our own testicles, so I still make it in milk and add at least one testicle
It's a pity that I have to leave, otherwise I would have gone to bake pancakes with sourdough

[Vile]

Vile, my sister worked in one institution where pancakes are made large and with a large number of fillings. So it surprised me that the pancakes ... thinly rubber, stretching, strong. I was told that this is because in the dough, the bulk is eggs !! And there is very little water ...

Rubber pancakes are not from eggs, but from water. I don't think they are 1 liter. liquids will lay 10 eggs.
If the pancakes contain water and not milk, they will be rubber.
Why then shop pancakes like rubber? Too much eggs? No! Because of the water instead of milk.
And the ingredients of rubber shop pancakes: water and egg powder.
I can imagine what the cost of a pancake will turn out if there are a lot of eggs.

As for adding eggs to the dough. The rule is that for a glass of flour one large egg or two small ones (if it's just pancakes, pancakes). If these are pancakes for stuffing, you need more eggs, two large or three small ones. The pancakes will not tear, but they will be a little tougher. Eggs give this property, slightly reducing airiness.

I completely agree with Kava.

once I specifically asked the chef from a restaurant why my pancakes for stuffing break, break and she said that the ideal dough for such pancakes is flour and water,

Typical response from a food service chef.

I report
Today I finally had everything and the leaven. both time and desire to bake pancakes
In general, the pancakes are sooo tasty, you just don't need to eat any filling. I tried to do everything strictly according to the recipe, did 2 and a half norms, but I still poured less oil (3 tablespoons), and it could have been even less and the pancakes were not greased with anything, it was simply not necessary. First I baked without an egg and then added one big one. Conclusion: I, as I knew, tasted better with an egg and the home ones didn’t tell the difference, they ate and praised The pancakes turned out to be equally plastic and durable, none of the oven broke it was a pleasure. while we were baking we managed to take a picture
no egg
with egg



Dried mushroom filling. My dough is darkish because I feed the sourdough with whole grain wheat flour. If I bake bread from this flour, it turns out brown as with malt.
Thank you so much for the recipe
Only next time I will take what liter of sourdough and try it completely on milk and put more eggs

[Vile]

Vile, what delicate and beautiful pancakes-suns turned out! Bake to your health! Nice to hear that you and your family are enjoying the recipe! And our number of fermentors is growing and growing ...

Thank you so much for the recipe, very tasty pancakes - they turned out exactly as in your photo And you can use the excess sourdough and please your home, especially those who are allergic to yeast - so I look for recipes without yeast only on sourdough. I can't put a photo yet - I can't

Hello everyone! Today I baked pancakes according to this recipe! It turned out great! I was very worried about my starter culture, on kefir made from rye flour, because this is my first experience, but everything worked out and at the same time tested a new frying pan Here is a photo:

🔗

I put pieces of butter between the pancakes (I usually coat it, but there was no time, the new pan was giving out pancakes at an incredible speed). The result is airy, gentle, everything in moderation. THANKS FOR THE RECIPE!

kava and me with gratitude! I've baked these pancakes four times already! It's just amazing how delicious! And I am glad that you can not throw out the surplus ferment, but use it this way! The son says that our house has become a pancake, because now I bake pancakes 2 times a week. Thanks again.

cooked the other day. very tasty - only very little. I'm going to put in the dough now (twice as much)!

It is not very clear what the sourdough gives. Taste or appearance? I'm just closing the starter for now, so I can't try. But I wonder why they put sourdough in pancakes when they bake well without it

Hello everyone! Today I baked pancakes according to this recipe! It turned out great! I was very worried about my starter culture, on kefir made from rye flour, because this is my first experience, but everything worked out and at the same time tested a new frying pan Here is a photo:

🔗

I put pieces of butter between the pancakes (I usually grease it, but there was no time, the new pan was giving out pancakes at an incredible speed). The result is airy, gentle, everything in moderation. THANKS FOR THE RECIPE!

A cast-iron pan, judging by the photo? How she cares. Pancakes burn on my cast iron :(

This is not cast iron, but just a thick teflon-coated frying pan (pancakes are good for frying in thick, heavy pans)

The sourdough gives flavor and delicate lace structure! Uncooked aroma (not yeasty, but such a rustic homemade) and slightly perceptible sourness (products using sourdough will never be insipid). All products baked with sourdough do not deteriorate for a long time, do not crumble when slicing (I mean bread) and have a springy structure (when compressed, they tend to return their shape again). Something like this.

It is not very clear what the leaven gives. Taste or appearance? I'm just closing the starter for now, so I can't try. But I wonder why they put sourdough in pancakes when they bake well without it

Weird question...Both that and another + benefit (or less harm to the body, this is from which side to look, for whom how), in general, everything is the same as for sourdough bread. There is even a topic about it (about leaven, what it is and why)

: girl-th: Hmm. Apparently I didn't fully understand what sourdough is.

delicious pancakes
only the number of products should be immediately increased by 3

delicious pancakes
only the number of products should be immediately increased by 3

That's for sure, you start eating and it's hard to stop. And with honey and sour cream, yum-yum

if with honey and sour cream, then, perhaps, this is already every 5

if with honey and sour cream, then, perhaps, this is already every 5

Moreover, per person And if you imagine a family ... how many times to increase the volume ?!

[kava]

kava, and approximately how many pancakes are obtained from such a number of ingredients?

It's hard to say .... a lot depends on the pan. : girl_cleanglasses: I have about 20 cm, a slide of 5-7 centimeters (unfortunately I will not say in pieces)

Thank you. How to calculate the amount of sourdough for a certain amount of food (pancakes I mean)?