Starter pancakes

Category: Sourdough bread
Starter pancakes

Ingredients

Mature leaven 150g
Wheat flour how much will it take
Milk 200 - 250g
Sugar 3 tbsp. l.
Salt pinch
Fresh yeast (without them) 5g
Cinnamon taste
Apple 1 PC.

Cooking method

  • ... It was in the evening, there was nothing to eat ... Approximately this is how the evening began after coming home from work. In general, except for the sourdough, happily bubbling and sticking out of the jar, nothing edible was observed, so the decision was made - to do something with its use.
  • The recipe may not be particularly new, but it is quite successful.
  • So: From all of the above, knead the dough (as for pancakes) and put in a warm place. When it increases in volume, add the peeled and finely chopped apple, gently mix into the dough and let rise a little more.
  • The dough ready for frying looks like this
  • Starter pancakes
  • Fry in sunflower oil until golden brown.
  • Bon Appetit!


Alim
A very good recipe! Here's to you, kava!
Fast and easy. I often fry such pancakes (and donuts more) with sourdough, when the bread has not yet been eaten, and the leaven has grown. And without fillings and different fillers. Only usually I don't add yeast and sugar. It's good that my husband can eat everything and in an unlimited amount
Margit
Oh, just yesterday I baked exactly the same pancakes. Well, to be honest, lately I've started baking them very often. I add the leaven.
But yesterday's were different, with such an unusual taste. Instead of sugar, I put honey, and also added 5 grams of live yeast. I always used dry ones, but the other day in Metro (by Easter), I bought Kurgan pressed ones, I think, let me try them. I didn't put apples, it flew out of my head. And so one to one as in the picture. Delicious...
kava, and what is it sprinkled on top of the dough, like cinnamon?
Scarecrow
Oh, I don’t know pancakes, I don’t cook them, to be honest. But such a dough in the photo! Such bubbles! Handsomely. Alive. Probably squeaks and swears when it gets on a hot frying pan ...
kava
Yes, the dough is sprinkled with cinnamon (I remembered about it at the very end). A very good dough structure is obtained - fibrous, bubbly, and really squeaks
Here I am, too, in constant search for where else to attach the leaven, otherwise it’s a pity to feed the bathroom with it.
Mimiminka
Thank you VERY MUCH, Kava! The pictures show exactly the same pancakes that my grandmother made, and which I have been trying to reproduce for many years without success !!! I can't explain why, but after reading and seeing your recipe method, I became confident that I found some secret, thanks to which I still make my dreams come true! And cinnamon was also very inspired - I love it! Especially in coffee)))) And a special thank you for the idea for Saturday breakfast
kava
Today I baked it again - the leaven is very active due to warming. Here help yourself

Starter pancakes

Especially delicious with honey or sour cream
Margit
Thank you for how delicious ... Tomorrow I'll bake it too, I want to try baking with cinnamon, I've never tried it.
kava
Margit, and do not spare apples. They go very well together.
Margit
kavaIf it's not difficult, please write how much you put in the recipe for apples and cinnamon pancakes. Apple and cinnamon were born for each other.
kava
The recipe is very, very conditional:

sourdough 150 g
milk - 200-250g (+ -)
flour - how much will the dough take (I make a rather thick dough)
2 medium or 1 large apples
1/3 tsp cinnamon.

I add apples and cinnamon when the dough has already risen and let it rise again, and then I fry. Something like this
Margit
Thank you, kava!
Arka
Lovely girls
Has any of you tried to bake pancakes in the oven? If so, what is the technology?
There is a need to limit the amount of oil ...
I would be grateful for your help!
rinishek
Arch, I did not bake in the oven, but there is a positive experience of making pancakes in an electric / waffle iron. Usually the coating there is non-stick, so that just the non-greasy version is obtained. Waffle maker for thick waffles.
I can also advise you to try baking pancakes in an almost dry frying pan or with 1 tsp. oils. Like in American, like here for example 🔗
Mila007
I almost always, if for myself or my husband, I fry literally only by greasing the pan with a light brush with vegetable oil. Non-stick frying pan. I also reduce the consumption of fatty
Margit
Arka
I tried it several times, I really wanted pancakes since childhood.
In the village where we went every year on vacation, pancakes were baked in ovens. In the oven I tried to recreate the oven temperature, that is, I heated it to the maximum heat. Baked on two levels, in two pans. I greased the preheated frying pan with oil, poured the dough into the oven, and after a while I did the same with the second frying pan. He heated the pan so that when pouring the dough, it sizzled. I put the second one - I already took out the first one. Tasty, I liked it, and it turns out almost the same as in the village in the ovens. Now in our village there are no stoves, they bake pancakes on a gas stove.
Arka
Margit, Mila007, rinishek
Thank you very much!!!
I will try, I have diluted the leaven, - I don't know where to put it!
Arka
Girls! It is indescribable !!!
I baked in rye sourdough in a waffle iron for thick waffles, naturally without butter, according to the recipe, the link to which I gave rinishek (the only thing that changed was the proportions of rye and wheat flour, - shifted 50 in favor of rye). I baked for 7 minutes (I have PHILIPS Multigrill with replaceable panels).
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=101996.0
I got an unearthly pleasure! Thanks for the tip!
rinishek
Wow, how great!
I didn’t sourdough, but just made yeast in a waffle iron - it turned out quite well, but it seemed to me that the dough should be. as if more fatty or something, so that crispy waffles turned out, like biscuit.
rinishek
here you are describing the process, and here I am already choking with saliva .... imagine how delicious !!!
Asenok
kava, and how long does the dough rise for the first time? and how much in the second?
kava
Asenok, it all depends on the temperature in the room: if it is very warm (or you put the dough in a warm place), then I think 40 minutes the first time and 20-30 minutes the second. But this is very relative. That's why I wrote that we need to focus on doubling. And the second rise is needed after adding apples, since they make the dough thicken.
euge
Today I baked pancakes with sourdough, which for this purpose had to be grown from rye, it turned out not according to the recipe, since pies with potatoes were planned, but I made a mistake with the amount of liquid in the calculations. And you don't need a lot of pies. I had to bake pancakes from a part of the dough, sprinkling with sugar on top: the dough is not sweet. The pancakes turned out to be rubbery, with a slight sourness, since my "overfeeding" rather slowly raises the wheat dough for almost 6 hours at 40 * C, which never happens with wheat-rye baking: then the rye sourdough is very fast, since the sourdough consumption is several times more, and for "overfeeding" I take only 25g. I added 1 egg, some sugar and flour to the rest of the dough. After kneading, the kolobok quickly "spread out", I transferred it to another vessel and put it for proofing in MV for the program "Yogurt", the default duration is 6 hours. I will look more often at MV.
LarisaA
Starter pancakes I didn't have time to fry. My pancakes with sourness, since I did not add yeast, I made only with sourdough and the dough rose for a long time. It was necessary to refresh the leaven, but it was a pity to throw out the remains.
kava
Fluffy! If without yeast, then it is clear why the long rise and sourness.But that's why they have such a delicious spirit and such a pleasant texture! And as an option for "utilization" of the leaven - generally super!
LiLy11
help, I tried to add apples to the dough, but for some reason they constantly burn (((
kava
Try broiling on a lower heat and use a different variety of apples.
Mummy mom
KateThanks for the recipe !!Starter pancakes
Great taste and pot-bellied
kava
Oh what fluffy !!! : victory: Beauty! (y) Fry and eat to your health!
Katilapa
I just made some pancakes. It is very tasty) Delicate, fluffy, soft with a crispy cocoa. Thank you very much for the recipe. I didn’t add yeast because I didn’t and reduced the amount of sugar.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers