Sourdough pancake recipe
Today we are making sourdough pancakes recipe. They are fluffy, porous, and do not fall even after cooling down, and they do not go stale for a long time.
Equipment
- 1 pan
- 1 teaspoon
- 2 mix bowl
Ingredients
- 1 pc egg
- 50 g sourdough starter wheat
- 250 ml water
- 300 g flour
- 1 tsp sugar
- 1 pinch salt
- vegetable oil for frying
Instructions
- Prepare everything necessary. If the sourdough starter is stored in the refrigerator, it needs to be 'fed', left at room temperature for 2 hours, and then take the required amount.
- In a bowl, mix wheat sourdough starter, 50 ml of water, and 50 g of flour. Cover with plastic wrap and leave in a warm place for 3-4 hours, or you can keep it overnight. The mixture will bubble up.50 g sourdough starter, 250 ml water, 300 g flour
- Transfer it to a larger bowl, crack an egg, add salt and sugar. Adjust the last two ingredients to taste, you can do without them altogether.1 pc egg, 1 pinch salt, 1 tsp sugar
- Pour in the remaining water, and then mix in the flour.250 ml water, 300 g flour
- A fairly thick dough should result, slowly sliding off the spoon.
- Cover with plastic wrap and leave for 1.5-2 hours to activate the sourdough starter. The dough will rise and become slightly more liquid and fluffy. Now the main thing is not to stir, so as not to disturb the porous structure.
- Moisten the spoon in water, carefully lay out the dough on a preheated pan with oil in the form of pancakes. Fry over medium heat under a lid for a minute on each side.vegetable oil
- Sourdough pancakes are ready.
Nutrition
Calories: 71kcalCarbohydrates: 15gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 0.2mgSodium: 26mgPotassium: 20mgFiber: 1gSugar: 0.1gVitamin A: 0.3IUCalcium: 3mgIron: 1mg