Instant Sour Dough Pancakes
photo by pitterpatty
- Ready In:
- 16mins
- Ingredients:
- 9
- Yields:
-
12 Large pancakes
- Serves:
- 4
ingredients
- 1⁄2 cup lukewarm water
- 1 (1/4 ounce) package yeast
- 2 cups warm milk (heat slightly in microwave)
- 1⁄2 cup melted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 2 eggs
- 1⁄8 teaspoon baking soda
directions
- 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.
- The next morning, beat in the eggs and baking soda.
- Preheat griddle and spray with nonstick cooking spray. Cook pancakes until lightly golden brown on both sides.
- Any leftover batter can be covered and stored in the fridge for three days.
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Reviews
-
These pancakes have a much better flavour than your usual pancake mix, even better than the mixes from scratch. My grandma would make sour dough pancakes every Tuesday when I was growing up. Hers tasted more “sour.” Perhaps she would let the batter sit for an extra day or two, which is what I think I will try the next time I make it.
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RECIPE SUBMITTED BY
SAH wife, mother, grandmother who loves to cook, bake and garden.