Cowboy Sourdough Pancakes
- Ready In:
- Mix together flour, water, and yeast.
- Let sit overnight, covered, on counter.
- In the morning, add remaining ingredients and beat until thin.
- Cook fast on a hot, ungreased griddle.
Questions & Replies
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This is a wonderful recipe. I used all whole wheat pastry flour (Bob's Red Mill, very soft and good for substituting for white). These cook extremely fast - great for the cook and for feeding hungry people - the entire batch was done in a flash. They have a very light sourdough flavor, almost unnoticable in the pancakes, though you can smell it in the batter. They spread out well on the griddle, brown rapidly and evenly on both sides, are light, and sop up syrup nicely. A real crowd pleaser, I think. That's a ranch cook who obviously knows what he (she?) is doingI want more of his recipes. The house smelled great for quite a while after breakfast!
Thank you Miss Annie for another winner. My only regret was that these really would have been awesome on a really cold winter day not a hundred degree Texas summer day.:)We really enjoyed the unique flavor the texture was wonderful and they are really pretty looking pancakes.Followed the recipe to the T and served with blueberry syrup for a change of pace and bacon of course. This was prepared for the pick your chef competition. PeggyLynn
The batter is thin and spread out on the griddle. They cook quickly and had good even color. I did not have any bacon grease so I used the oil option. Taste wise, we found them to be good, but not much different than Bisquick pancakes. Maybe the bacon grease would boost the flavor. For the extra effort I did not feel I got extra flavor.