Description
Made with Instant Sourdough and fermented overnight, these pancakes have the most delightful tangy flavor and soft texture. The perfect weekend breakfast that tastes amazing and makes you feel good, too.
Ingredients
Units
Equipment:
- Digital Scale or Measuring Cups
- Medium Sized Mixing Bowls (2)
- Whisk
- Pan or Griddle
- Spatula
- 360 g (2 1/2 C) All Purpose Flour (10%-12% protein) - 100%
- 360 g (2 1/4 C) Milk - 100%
- 30 g (2 Tbsp) Sugar - 8%
- 1g (Scant 1/2 tsp) Leaven Instant Sourdough or Leaven Instant Wild Yeast- .3%
- 57 g ( 1/4 C) Melted Butter - 16%
- 4.75 g (1 tsp) Baking Soda - 1.3%
- 5 g (1 tsp) Sea Salt - 1.4%
- 2 Eggs
- 751 g (All From Above) Preferment - 100%
- Butter for the Pan
Instructions
- Mix Preferment: In a bowl, combine all ingredients listed under Preferment and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until puffy.
- Mix Batter: When the preferment is ready, whisk together the melted and cooled butter and eggs in a separate bowl, then gently mix them into the preferment. Add the baking soda and salt, and mix until just combined. Try not to over mix, as this will make the pancakes chewy.
- Cook Pancakes: Preheat and butter a pan or griddle, then add ½ cup of batter. Cook until bubbles appear on the surface, flip and cook 1-2 minutes on the other side. Repeat until you’re finished with all the batter. Serve warm with butter and syrup!