Time: 40 min.
Complexity: easily
Servings: 12

Unlike pancakes, American pancakes are thick and fluffy, like large fritters. This, in turn, changes the flavor of the pancakes. One of the best ways to make delicious, fluffy pancakes that won't fall and hold their shape is to make them with sourdough starter. You'll need to plan ahead for the cooking time, as the starter is made the night before. Then, in the morning, you'll be able to enjoy wonderful apple pancakes, so thick and filling. Stack several of them, drizzle with maple syrup and sprinkle with pecans. Enjoy a traditional American breakfast, perfect for a cool autumn morning.

Ingredients:

Leaven

• 1 cup whole milk
• 1 teaspoon active dry yeast (half a packet)
• 0.5 cups apple cider
• 3 tbsp. l. brown sugar
• 2 tbsp (30 g) butter, melted
• 1 cup flour

Pancakes

• 0.5 cups premium flour
• 1 large egg, lightly beaten
• 1 teaspoon baking soda
• 1 small tart green apple (such as Granny Smith), unpeeled, diced
• 1 - 2 tbsp (30 g) butter
• Maple syrup or honey for serving
• Chopped pecans, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, apple cider, brown sugar, eggs, milk, pecans, apples

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Preparation:

Step 1
• Prepare the sourdoughIn a small saucepan, heat the milk over low heat to 110°F (43°C). Pour into a medium bowl, sprinkle the yeast on top, and let it sit for 5 minutes to foam. Stir in the cider, brown sugar, butter, and 1 cup of flour until smooth. Cover with plastic wrap and let sit overnight at room temperature.
Step 2
• Fry the pancakes the next morning.Whisk 1/2 cup flour, egg, baking soda, and apple into the starter. Melt 1 tablespoon (15 g) butter in a cast iron or nonstick skillet over medium heat and swirl the pan to coat the bottom completely.
Step 3
• Pour about 1/4 cup of batter into the pan for each pancake. Cook until the tops are bubbly and the edges are set, about 3 minutes, then flip and cook until golden, another 1-2 minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle the pancakes with syrup and sprinkle with pecans, if desired.

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