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    You are in: Home / Recipes / Instant Sour Dough Pancakes Recipe
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    Instant Sour Dough Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    6 mins

    10 mins

    MarshHen's Note:

    This pancake recipe has become one of our favorites, not only because of how great they taste, but also because we make the batter the night before and it's ready to go the next morning. The grandboy's love these pancakes topped with apple pie filling with a touch of cinnamon mixed in before warming in the microwave. Note: Prep time does not include overnight setting time.

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    Serves: 4


    Large p ...

    Units: US | Metric


    1. 1
      The night before serving, place lukewarm water in a large mixing bowl and sprinkle on the yeast and stir until yeast is dissolved. Stir in the warm milk, melted butter, salt and sugar. Beat in the flour. Cover the bowl with a tea towel or plastic wrap and allow to sit out on the counter overnight.
    2. 2
      The next morning, beat in the eggs and baking soda.
    3. 3
      Preheat griddle and spray with nonstick cooking spray. Cook pancakes until lightly golden brown on both sides.
    4. 4
      Any leftover batter can be covered and stored in the fridge for three days.

    Ratings & Reviews:


    Nutritional Facts for Instant Sour Dough Pancakes

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 668.8
    Calories from Fat 278
    Total Fat 30.9 g
    Saturated Fat 18.2 g
    Cholesterol 183.8 mg
    Sodium 882.2 mg
    Total Carbohydrate 79.1 g
    Dietary Fiber 2.9 g
    Sugars 1.5 g
    Protein 17.7 g

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