Wonderful pancakes!! I have made these many times and for what it's worth if you leave the batter in the fridge longer the flavor gets even better! I make up the batter and make a few pancakes as I need and put it back in the fridge. If you see blackish looking water on top just stir it back in. Trust me they are so good when the batter sits for a few days. Thank you for such a great recipe!
Hi! I’m finally venturing out to make more than just sourdough bread! I’ve been baking up a storm making sourdough cheez-it crackers, sesame scallion crisps, I’ve even started making artisan boules using a banneton, lame razor & stencils to incorporate my artsy fartsy creativity! Most all my artwork I make with cardstock, canvas & vinyl, I can also make on the bread!!! That makes me so happy! It’s so very therapeutic!!! They taste amazing & make great just because gifts for family & friends!!! I will use your recipe for waffles & pancakes! Love your double sided waffle maker! I need to keep my eyes open for a Cuisanart deal! Love my gadgets! Thanks for sharing!!! 🙂
Thanks for the eggless and baking powder/soda free recipe. I was wondering if there was a way to make waffle / pancake without these ingredients. Your video is the answer for me. I tried yours and it worked out so well. Thank you again!❤
Pastry flour is a low protein flour that is typically used for pastries giving them a more delicate texture. It works well for pancakes too, but does not build a good yeast or sourdough bread.
Hey! I have made sourdough pancakes twice now and each time my stomach gets rumbly and moves “things” along rather quickly. (If you know what I mean lol) my starter looks good, smells good, tastes good... am I just sensitive to it or would you say my starter could be bad?
That is really interesting. Do you eat any other sourdough breads and have issues with them? Do you eat any other fermented foods and have issues with them? It could be a case of not having enough good gut bacteria and more would help or it could be another issue. People that have gluten sensitivities usually have less with long fermented breads, but that doesn't seem to be the case with you. If your starter looks and smells good, it isn't bad.
Thanks for the reply! I’m not allergic or sensitive to anything that I know of. I’ve eaten sourdough bread before and don’t remember having issues. I hope it’s the gut bacteria like you suggested because it tastes so good! I hope it goes away!
I had the same problems. The first time the starter wasn't ready for the bread and the symptoms were severe. I had a problem the second and third time with pancakes, but no more with the bread. The recipe that I made called for baking soda and baking powder which made a lot of bubbles, could that be the cause? Also it called for eggs.
If you allow the pancake/waffle batter at least 6 hours to ferment, it should not require baking soda or powder. If you get tummy issues, you want to make sure you let it ferment at least 6 hours. I am usually more around 12 hours with the batter. If you have sensitivity to anything in the eggs, especially soy, I’d leave them out. Eggs aren’t necessary, but can be used for added protein. I wouldn’t add eggs until right before cooking, don’t let them ferment with the batter.
This is a family size recipe that probably makes 15 pancakes depending on size. You do need milk, but you can use almond milk or other milk of your choice. You could make the full recipe and then freeze any extras to take out and toast when you want them.
Thumbs up for me!! Great video! I'm just learning how to use sourdough and thought I'd ask a question: does it have to be refrigerated over night if I'm baking in the morning? Or, is putting in the fridge only needed when using an 'active' starter? I'd love to use my sourdough discard for this recipe. I'm thinking, maybe I could mix this up at night using discard, omit the salt, leave on the counter, then whisk in the salt prior to cooking in the morning? I guess it's worth a shot. I LOVE your straight forward and simple recipe. Thank you so much for sharing ✌️🐝🐝🐝
Tim Huffman I always put it in the fridge overnight in order to slow the growth of the yeast. If you leave it out, I suspect it will turn slightly more acid and the resulting flavor will be more sour. If you like sour, give it a try.
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Your video is 11:11. You should make a wish. I’m going to use it as a sign to eat more pancakes
Wonderful pancakes!! I have made these many times and for what it's worth if you leave the batter in the fridge longer the flavor gets even better! I make up the batter and make a few pancakes as I need and put it back in the fridge. If you see blackish looking water on top just stir it back in. Trust me they are so good when the batter sits for a few days. Thank you for such a great recipe!
Do you a have a recipe for this?
The volume is so low I can hardly hear you.
monica flores I am sorry about that. Since that time I have new software to increase volume on all current and future videos.
Hi! I’m finally venturing out to make more than just sourdough bread! I’ve been baking up a storm making sourdough cheez-it crackers, sesame scallion crisps, I’ve even started making artisan boules using a banneton, lame razor & stencils to incorporate my artsy fartsy creativity! Most all my artwork I make with cardstock, canvas & vinyl, I can also make on the bread!!! That makes me so happy! It’s so very therapeutic!!! They taste amazing & make great just because gifts for family & friends!!!
I will use your recipe for waffles & pancakes! Love your double sided waffle maker! I need to keep my eyes open for a Cuisanart deal! Love my gadgets! Thanks for sharing!!! 🙂
SonShine Shon Yay! I am so glad you are expanding your bread abilities! I love shaping boules and scoring designs on bread!
Will you post your recipe for cheeze-it crackers? I need that!!!
Looks good to bad I can’t hear it
oh man i may need to buy that same waffle maker what a beautiful waffle.
The pancakes look oily compared to the waffles.
Thanks for the eggless and baking powder/soda free recipe. I was wondering if there was a way to make waffle / pancake without these ingredients. Your video is the answer for me. I tried yours and it worked out so well. Thank you again!❤
Question, did you feed the starter 4-6 hours before you made this mix or use it straight out of the fridge?
I use it straight out of the fridge. I usually use my starter about 24 hours after feeding it.
Did you move from AZ to the Ozarks in Missouri? If so I did the opposite from the Ozarks and moved to Az. Good recipe btw
Hot, medium or low heat on the stove top pancakes?
I use low-medium on my electro stove. When I use the electric griddle, I set it to 350 degrees.
Thanks for this recipe to use my sourdough starter, my family loves pancakes and I like the idea of doing the waffles too.
Awesome! Let me know how they turn out.
What’s pastry flour
Pastry flour is a low protein flour that is typically used for pastries giving them a more delicate texture. It works well for pancakes too, but does not build a good yeast or sourdough bread.
Thank you.
I thought starter took the place of milk. Iam new to starter great video thanks God bless. 👍
Train Bennett Let me know how your bread turns out!
@@DesertHavaGarden I did it last night. It turned out great. I went off kent rollins method no milk. 👍
Well done ! 😁👍👏
Hey! I have made sourdough pancakes twice now and each time my stomach gets rumbly and moves “things” along rather quickly. (If you know what I mean lol) my starter looks good, smells good, tastes good... am I just sensitive to it or would you say my starter could be bad?
That is really interesting. Do you eat any other sourdough breads and have issues with them? Do you eat any other fermented foods and have issues with them? It could be a case of not having enough good gut bacteria and more would help or it could be another issue. People that have gluten sensitivities usually have less with long fermented breads, but that doesn't seem to be the case with you. If your starter looks and smells good, it isn't bad.
Thanks for the reply! I’m not allergic or sensitive to anything that I know of. I’ve eaten sourdough bread before and don’t remember having issues. I hope it’s the gut bacteria like you suggested because it tastes so good! I hope it goes away!
Let me know if it resolves, I’m crossing my fingers. 🤞🏼
I had the same problems. The first time the starter wasn't ready for the bread and the symptoms were severe. I had a problem the second and third time with pancakes, but no more with the bread. The recipe that I made called for baking soda and baking powder which made a lot of bubbles, could that be the cause? Also it called for eggs.
If you allow the pancake/waffle batter at least 6 hours to ferment, it should not require baking soda or powder. If you get tummy issues, you want to make sure you let it ferment at least 6 hours. I am usually more around 12 hours with the batter. If you have sensitivity to anything in the eggs, especially soy, I’d leave them out. Eggs aren’t necessary, but can be used for added protein. I wouldn’t add eggs until right before cooking, don’t let them ferment with the batter.
How you get your starter so thick
When I feed it I use a little less water. Because it is so hot here, I find if I keep the starter more liquidy it turns acid faster.
Is your recipe somewhere I can print it out?
How did you know it was two cups?
Do the eggs contain eggs and do you need pastry flour or can you use just any whole grain flour?
You can use any whole grain flour and the recipe does not need eggs. You can add eggs just before making if you’d like to.
@@DesertHavaGarden Would I need milk at all?How many pancakes does this make?I only want to do a few.Thanks so much!
This is a family size recipe that probably makes 15 pancakes depending on size. You do need milk, but you can use almond milk or other milk of your choice. You could make the full recipe and then freeze any extras to take out and toast when you want them.
Can I use water?
Thumbs up for me!! Great video! I'm just learning how to use sourdough and thought I'd ask a question: does it have to be refrigerated over night if I'm baking in the morning? Or, is putting in the fridge only needed when using an 'active' starter? I'd love to use my sourdough discard for this recipe. I'm thinking, maybe I could mix this up at night using discard, omit the salt, leave on the counter, then whisk in the salt prior to cooking in the morning? I guess it's worth a shot. I LOVE your straight forward and simple recipe. Thank you so much for sharing ✌️🐝🐝🐝
Tim Huffman I always put it in the fridge overnight in order to slow the growth of the yeast. If you leave it out, I suspect it will turn slightly more acid and the resulting flavor will be more sour. If you like sour, give it a try.