Lush rye sourdough pancakes

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to bake sourdough pancakes? Prepare all the necessary products. Any sourdough is suitable: rye, wheat, whole grain, but at the peak of activity. Milk at room temperature, any degree of fat content. Wheat flour. I’ll say right away that for baking with sourdough you need live, unbleached flour. Therefore, when you choose flour in the store, make sure that it is not snow-white, but cream-colored. Sourdough baked goods will not rise with bleached flour!

2. STEP 2

   

   Remove the starter from the refrigerator 2 hours before and feed it with flour. Wait until the activity peaks; the starter should begin to bubble.

3. STEP 3

   

   Pour milk into the starter.

4. STEP 4

   

   Add sugar.

5. STEP 5

   

   Add flour. I always recommend sifting flour when baking. During this process, the flour is saturated with oxygen and the finished baked goods are more airy.

6. STEP 6

   

   Stir to avoid lumps, cover the dough and leave overnight. Can be left for any time from 8 to 12 hours.

7. STEP 7

   

   After the specified time, pour 5 tablespoons of oil into the dough. It can be any vegetable oil, it can be melted butter - choose according to your taste.

8. STEP 8

   

   Add salt and soda.

9. STEP 9

   

   Beat in the eggs one at a time, mixing the dough well each time.

10. STEP 10

    

    Heat vegetable oil in a frying pan. It can be any vegetable, but since we will heat-treat the oil, it must be refined. You can also fry the pancakes in ghee. The more oil in the pan, the crispier the pancakes will be. You can also simply brush the frying pan with a minimum amount of oil. Pour in a little dough with a spoon and fry over low heat for 5-7 minutes.

11. STEP 11

    

    Then turn the pancakes over and fry for approximately the same amount of time on the other side. Choose the right frying pan for frying pancakes - a cast-iron frying pan or just a frying pan with a non-stick coating is ideal.

12. STEP 12

    

    Serve pancakes with honey, sour cream or jam. Bon appetit!

Comments on the recipe

Maystin

02.11.2023

4.5

I made myself a rye sourdough starter and usually use it only for baking bread. But I decided to go to the website to see what else I could cook with it. I found this recipe. I reduced the number of servings. I combined all the necessary ingredients, mixed and left them overnight. Instead of milk, I took whey. In the morning I added the egg, butter, salt and soda, mixed everything again and after 10 minutes I started baking the pancakes. The fluffy rye sourdough pancakes live up to their name. They turned out to be very porous, tender, soft. And even after lying down for a while they retained their splendor. I really liked them and will definitely make them again!

Alya

02.11.2023

4.6

For the first time I cooked strictly according to the recipe, exclusively from Whole Grain Flour. Everything turned out fine, except for the splendor. They looked more like American pancakes. This time I prepared using the standard technology for working with sourdough dough: I set the dough overnight (according to the recipe), in the morning I added grade 1 flour to the ingredients according to the recipe and left it for 1 hour to form the gluten. Voila! The pancakes are wonderfully good: fluffy, no sour taste as happens with yeast dough, tender on the inside with a crispy crust on the outside. Very tasty. Thanks for the recipe.