* Exported from MasterCook *
Pancakes with Maple-Molasses Strawberries, Sourdough
Recipe By : Justin Chapple
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Grains Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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MAPLE-MOLASSES STRAWBERRIES
1 cup maple syrup -- pure
1/4 cup molasses -- unsulphured
2 tablespoons unsalted butter
1 pinch kosher salt
1 pint strawberries -- hulled and halved
PANCAKES
1 1/4 cups all-purpose flour -- (about 5 3/8 oz)
1/2 cup whole-wheat flour -- (about 2 oz)
3 tablespoons granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 cups milk -- whole
1 cup sourdough starter -- prepared, Note
2 large eggs
3 tablespoons unsalted butter -- melted, plus more for
greasing griddle
At Little Goat Diner in Chicago, 2011 F&W Best New Chef Stephanie
Izard makes fluffy pancakes using sourdough starter and tops them
with oat streusel and fruit. Here, we use molasses-steeped
strawberries, making a breakfast that's balanced with sour, sweet,
and bitter flavors.
Total: 40 mins
Make the maple-molasses strawberries: Cook maple syrup, molasses,
butter, and salt in a large saucepan over medium, stirring
occasionally, until butter is melted and mixture is warm, about 5
minutes. Remove from heat, and stir in strawberries. Cover to keep warm.
Make the pancakes: Whisk together all-purpose flour, whole-wheat
flour, sugar, baking powder, and salt in a large bowl. Whisk together
milk, sourdough starter, eggs, and melted butter in a medium bowl.
Add milk mixture to flour mixture, and stir until just combined.
Preheat a large cast-iron griddle or skillet over medium-high; grease
with butter, and reduce heat to medium-low. Scoop a heaping 1/4 cup
(or scant 1/3 cup) batter per pancake onto hot griddle. Cook until
sides of pancakes look set and tops are dotted with a few bubbles, 1
minute and 30 seconds to 2 minutes. Flip and cook until cooked
through and brown on bottoms, 1 to 2 minutes. Remove pancakes from
griddle. Wipe griddle clean. Repeat process with remaining batter,
re-greasing griddle after each batch. Serve with maple-molasses strawberries.
Note: If you don't have sourdough starter, increase all-purpose flour
in pancake batter to 2 1/2 cups; whisk together with remaining dry
ingredients. Whisk together 1 cup warm water and 1/2 ounces instant
yeast (2 envelopes) in a medium bowl; let stand until foamy, about 2
minutes. Stir in milk, eggs, and melted butter. Add milk mixture to
flour mixture, and stir until just combined. Proceed with recipe as directed.
S(Internet address):
https://www.foodandwine.com/recipes/sourdough-pancakes-with-maple-molasses-strawberries
Yield:
"4 to 6"
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Per Serving (excluding unknown items): 782 Calories; 21g Fat (23.4%
calories from fat); 14g Protein; 138g Carbohydrate; 5g Dietary Fiber;
155mg Cholesterol; 1070mg Sodium. Exchanges: 2 1/2 Grain(Starch);
1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 5 Other Carbohydrates.
NOTES : 2021 - 0210