Zutaten für Instant Sour Dough Pancakes
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Zubereitung von Instant Sour Dough Pancakes
- In a large mixing bowl, combine 1 cup lukewarm water with 2 teaspoons active dry yeast. Stir until the yeast is completely dissolved.
- Add 1 cup warm milk, 1/4 cup melted unsalted butter, 1 teaspoon salt, and 2 tablespoons sugar. Stir well to combine.
- Gradually add 3 cups all-purpose flour, stirring until a thick batter forms.
- Cover the bowl with a tea towel or plastic wrap and let it rise at room temperature overnight (at least 8 hours).
- In the morning, gently stir in 2 large eggs and 1 teaspoon baking soda.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings! Try warm apple pie filling and cinnamon for a special treat. Leftover batter can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
6g
Fat
91g
Carbs
26g
