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I hope you enjoy this new new recipe I’ve just created, for Overnight Sourdough Vanilla & Buttermilk Pancakes. Perfect for a weeekend brunch
Hello from a warm but windy Lincolnshire, and our Saturday brunch……..this a new recipe I’ve just created, Overnight Sourdough Vanilla & Buttermilk Pancakes.
Made with sourdough discard, or freshly fed, bubbly sourdough starter, can I just add, these are absolutely delectable.
These Overnight Sourdough Vanilla & Buttermilk Pancakes are light, fluffy and spongy – not too thick – with a light bread-like crumb inside.
When developing this recipe, I thought why not create an overnight pancake recipe with sourdough starter (or discard), like an overnight sourdough loaf of bread.
Then all you have to do in the morning is add beaten eggs, vanilla extract and sugar, heat up the griddle or a skillet, and cook your pancakes.
I served these this morning with local Lincolnshire honey, homemade strawberry jam and good salted butter.
However, they would be delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.
Served on Burleigh Green Asiatic Pheasants china, for a rustic but elegant brunch. And, they are all made in England.
I LOVE the giant cup and saucer, for a big morning cuppa…..no rushing back to the teapot or cafetière all the time!
I hope you feel inspired to make these pancakes, please do let me know in the comments section below.
Have a great weekend wherever you are, Karen
Yield:
12
Prep Time:
20 minutes
Cook Time:
30 minutes
Additional Time:
12 hours
Total Time:
12 hours 50 minutes
Hello from a warm but windy Lincolnshire, and our Saturday brunch…..
…..this a new recipe I’ve just created, Overnight Sourdough Vanilla & Buttermilk Pancakes.
Made with sourdough discard, or freshly fed, bubbly sourdough starter, can I just add, these are absolutely delectable.
These Overnight Sourdough Vanilla & Buttermilk Pancakes are light, fluffy and spongy – not too thick – with a light bread-like crumb inside.
When developing this recipe, I thought why not create an overnight pancake recipe with sourdough starter (or discard), like an overnight sourdough loaf of bread.
Then all you have to do in the morning is add beaten eggs, vanilla extract and sugar, heat up the griddle or a skillet, and cook your pancakes.
I served these this morning with local Lincolnshire honey, homemade strawberry jam and good salted butter.
However, they would be delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.
Served on Burleigh Green Asiatic Pheasants china, for a rustic but elegant brunch. And, they are all made in England.
I LOVE the giant cup and saucer, for a big morning cuppa…..no rushing back to the teapot or cafetière all the time!
I hope you feel inspired to make these pancakes, please do let me know in the comments section below.
Have a great weekend wherever you are, Karen
Also delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.
delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.
Use half light rye flour with half white flour.
Yield 12
Serving Size 1
Amount Per Serving
Calories 171Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 41mgSodium 148mgCarbohydrates 27gFiber 1gSugar 5gProtein 5g
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