Breakfast Sourdough Maple Pancakes
Breakfast Sourdough Maple Pancakes recipe
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
starter
|
* |
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
butter
melted |
|
| ¼ | cup |
maple syrup
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
starter
|
* |
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
butter
melted |
|
| 59 | ml |
maple syrup
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| 2.5 | ml |
baking soda
|
|
Directions
Add egg melted butter, maple syrup and salt to the culture.
Mix briefly add flour to attain the desired consistency.
Mix until lump free.
Just before baking dissolve baking soda in 1 Tablespoon of water and gently blend with batter.
Make 2 or 3 inch rounds and cook for 2 to 4 minutes turn and cook 2 more minutes.
Serve pancakes with fruit jam, fresh fruits, shaved chocolate, and syrup if desired.
