{Nothing Noteworthy}

Much Ado About Nothing

Rainy Saturday Morning Means Pancakes

on August 23, 2014

It was raining this morning when we woke up.  It would drizzle for a while and then pour, then drizzle, and then pour again.  Not the kind of day where you go outside to play or visit the park.  It was a pretty lazy morning.  So I made sourdough pancakes.  John says these are the best I’ve ever made, so this recipe is a keeper now.  The recipe came from the Food Network program “The Best Of Pancakes”. Food Network printed the recipe with an author name, but no details on the restaurant it came from. After locating the names of the restaurants that contributed to that show and then scouring their menus, I can finally say that this recipe came from the The Cordova Rose Lodge in Cordova, Alaska. 

Sourdough Pancakes
Yields 14
A wonderful sourdough pancake recipe from The Cordova Lodge in Cordova, Alaska.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 eggs
  2. 2 tablespoons sugar
  3. 1 teaspoon salt
  4. 1 1/2 teaspoons baking soda
  5. 1 tablespoon water
  6. 2 cups sourdough starter
Instructions
  1. In a large mixing bowl, beat eggs.
  2. In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add sourdough starter to mixture and beat with wooden spoon. Do not beat too long.
  3. Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
  4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
If you don't have a sourdough starter handy, here's a recipe for an overnight starter
  1. In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
  2. When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
  3. Note: Never place the starter in a container with a tightly closing lid. The pressure from the gases could cause the container to explode. It is best kept in a bowl covered with plastic wrap.
Adapted from Food Network
Adapted from Food Network
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