100 Year Old Pancakes
Experience a slice of history with these irresistibly fluffy and flavorful 100 Year Old Pancakes, crafted with a tangy sourdough starter and perfected by time-honored fermentation. This recipe combines classic ingredients like whole milk, eggs, and melted butter with the unique magic of an overnight sourdough process, creating light and airy pancakes with a delightfully mild tang. A touch of vanilla and a hint of sugar elevate the flavor profile, while baking soda ensures the perfect rise. Ideal for breakfast or brunch, these golden beauties cook up beautifully on a skillet, ready to be topped with maple syrup, fresh fruit, or a dollop of whipped cream. Impress your family and friends with a pancake tradition that combines rustic charm and modern indulgence. Perfect for sourdough enthusiasts and lovers of heritage recipes, these pancakes will turn your table into a timeless feast.
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Recipe Information
Ingredients
- 1 cup Sourdough starter (active and bubbly)
- 1 cup All-purpose flour
- 1 cup Whole milk
- 2 large Eggs
- 4 tablespoons Butter (melted)
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 as needed Butter or oil (for cooking)
Instructions
In a large mixing bowl, combine the sourdough starter, flour, and milk. Stir until well mixed, cover the bowl, and let it sit at room temperature for about 6-8 hours or overnight. This allows the fermentation process to develop flavor.
When ready to make the pancakes, uncover the bowl and stir the mixture to deflate it slightly. In a separate bowl, whisk together the eggs, melted butter, sugar, and vanilla extract until smooth.
Gently fold the egg mixture into the sourdough batter. Be careful not to overmix to keep the batter light and airy.
Sprinkle the baking soda and salt evenly over the batter and fold gently again to incorporate.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Spread slightly with the back of a spoon if needed. Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set.
Flip the pancakes gently and cook for another 1-2 minutes on the other side until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as syrup, fresh fruit, or whipped cream. Enjoy the taste of tradition!
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 38.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
