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Joined: Apr 2003
Posts: 6,901
R
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R
Joined: Apr 2003
Posts: 6,901
I didn't look through all the replies, so I don't know if anyone posted a recipe for Sourdough Pancakes. I have Sourdough Pancakes and Sourdough Bread on the same page in my WORD File, so here's an "extra" for you fellas and gals.

BTW, these pancakes and the bread are truly delicious as long as you have the patience to keep your sourdough "mother" alive. I kept it for YEARS, but finally got tired of "messing" with it. However, re-creating the sourdough "mother" is fairly easy, so if you've never tried it... go for it !~!~! grin


RON'S SOURDOUGH PANCAKES
makes 12 4-inch pancakes

1� Cups of all-purpose flour
1 Cup of sourdough starter
1 Cup of warmish (100�) milk
1 Tbn. melted butter
1 Tbn. sugar
1 tsp. baking soda
� tsp. salt
1 Egg
Additional milk as needed to thin the batter

1) Add flour, milk, butter, starter & sugar together, mix reasonably well, but don't over-mix. Let sit for 30 minutes.

2) Add remaining ingredients (egg, baking soda & salt) into mixture and stir. use a � oz. measuring cup to pour the batter in the fry-pan or electric skillet for the individual pancakes.

3) Cook pancakes at medium heat on burner or 400� in an electric skillet until bubbles form on the top of the raw pancake mixture, then turn pancakes over and cook for another minute or so until done.

4) Serve with sausage or crisp bacon, butter and syrup and/or powdered sugar.

Store any left-over pancakes in the freezer in a Zip-Lok baggie. Separate each pancake from the others with a small piece of waxed paper to later ease in separating them for reheating. To reheat, pop the frozen pancake in the toaster for a short time (don't leave the pancake in the toaster for the toaster's full cycle), check it in 40-50 seconds or so... and if thawed and hot, serve.


SOURDOUGH BREAD
(makes 1 large or 2 smaller loafs)

3 Cups of BREAD flour (made with high gluten wheat)
1 Cup of warm (100�) water (or half water, half milk)
2 Cups of sourdough starter
2 Tbs. melted butter
1 Tbs. of sugar
1 tsp. of salt
1 Egg
Baker�s Choice or any non-stick spray

1) In the mixer bowl or other large bowl if mixing and kneading by hand, add all the ingredients together and mix well until slightly sticky dough-ball forms and gets a "smooth" look to it. Spray top of dough ball with butter-flavored Pam, cover dough ball with foil and let sit in a warm place for 1-2 hours until dough doubles in volume.

2) Spray a bread pan (either glass or metal) with Baker's Choice flour/oil non-stick spray or spray with butter-flavored non-stick spray and add a light coating of flour, shaking the pan and spreading the flour all over the inside of the bread pan or grease bread pan with a light coating of butter & add a light coating of flour to keep the loaf from sticking.

3) When bread mixture has doubled in volume, punch down the dough and shape into a loaf. Add loaf to bread pan sprayed with a non-stick coating noted above. Spray the top of the loaf with a butter-flavored non-stick spray, cover with aluminum foil and allow to rise until doubled in volume once again.

4) Meanwhile, pre-heat oven to 400� and place oven rack in the middle position in the oven. Place loaf in oven in sideways position & bake for 10 minutes. Turn loaf around 180� and bake for an additional 10 minutes.

5) Half turn loaf so the end of the loaf faces back of oven, bake 5 minutes. Turn loaf 180� so that the other end faces the rear of the oven and bake another 5 minutes. Bread should be done at this point.

6) Remove loaf from oven and check for doneness by tapping lightly with finger on top of the loaf. Tap quickly as loaf will be hot. If you hear a "hollow" sound, loaf is done. If loaf doesn't yield a "hollow" sound, turn loaf 90� so that the loaf is crossways in the oven and bake 2 minutes longer, then re-check loaf for doneness. If still not done, turn loaf 180� and bake for an additional 2 minutes. Then recheck loaf again for doneness. When done, remove loaf and sit on wire cooling rack for a few minutes. Move to cutting board and serve with home-made soup and plenty of soft butter.

7) Put remaining bread (if any) in a 1-gallon Zip-Lok baggie after the loaf cools to preserve freshness. Reheat partial loaf in the oven at 200� for a few minutes, then serve when bread is warm again.

This bread contains no preservatives and very little salt... and makes truly tasty toast. Enjoy!!!


It's smart to hang around old guys 'cause they know lotsa stuff...

GB2

Joined: Aug 2006
Posts: 20,554
Campfire Ranger
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Joined: Aug 2006
Posts: 20,554
However you make your pancakes, try adding 1 tsp vanilla, 1 tbsp of sugar, and 2 tbsp of lemon juice to your mix.

Fluffiest pancakes ever!!


That's ok, I'll ass shoot a dink.

Steelhead

Joined: Dec 2005
Posts: 9,562
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Joined: Dec 2005
Posts: 9,562
homemade sausage and a pan of gravy made from the drippings is fine eating over pancakes.

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