Pancakes with rye sourdough

Category: Culinary recipes
Pancakes with rye sourdough

Ingredients

Sourdough dough
mother starter culture 100% hydration 200 g
water Т = 35-40 С 150 ml
whole grain or peeled rye flour 150 g
Pancake dough with yeast
sourdough dough (whole) 500 g
premium wheat flour 300 g
egg 2 pcs.
sugar 100 g
salt 10 g
fresh pressed / instant dry yeast 10g / 3g
vegetable oil 50 g
water 800 ml
Pancake dough with soda
sourdough dough (whole) 500 g
premium wheat flour 300 g
egg 2 pcs.
sugar 100 g
salt 10 g
vegetable oil 50 g
water 800 ml
baking soda 1/2 tsp

Cooking method

  • Pancakes with rye sourdoughPut the starter culture in a bowl, add water and stir with a whisk.
  • * I cooked 1/2 of the indicated portion.
    Pancakes with rye sourdoughAdd sifted rye flour.
    Pancakes with rye sourdoughUse a spatula or spoon to knead to a homogeneous dough. Cover the bowl with cling film and leave in a warm place for 4 hours.
  • For pancakes with added soda shorten the fermentation time by 40 minutes, the total fermentation time is 3 hours and 20 minutes.
    Pancakes with rye sourdoughThe finished dough should increase in size.
    Pancakes with rye sourdoughAnd have a fairly loose structure.
    Pancakes with rye sourdoughPour half of the water into the bowl for the finished dough and stir well with a whisk. Add salt and sugar, if using fresh compressed yeast, add to the bowl as well, stir. Break the egg into a hotel bowl, then add to the dough, whisk vigorously.
  • Add sifted flour, yeast (if you use dry yeast that does not require pre-activation, then just mix it with flour) and knead the dough.
  • * Do not add yeast if you are making baking soda! Add baking soda later, at the end of the batch.
    Pancakes with rye sourdoughAdd the remaining amount of water to the desired dough consistency, the more water, the thinner the pancakes will be. I added milk.
  • * For soda pancakes.
  • Pour baking soda into a separate small cup, pour in 1 tbsp. l of water, stir well and mix with the dough. Add the remaining amount of water to the desired dough consistency, the more water, the thinner the pancakes will be.
    Pancakes with rye sourdoughNext, leave the dough with the addition of yeast to ferment for 1.5 hours, tightening the bowl with cling film.
  • In a dough with soda it remains to add oil, mix and you can bake pancakes right away.
    Pancakes with rye sourdoughThe dough with the addition of yeast, after fermentation, gently mix, pouring in the oil, until smooth, and the pancake dough is ready.
    Pancakes with rye sourdoughBake the pancakes in a preheated and oiled skillet.
    Pancakes with rye sourdoughOn both sides.
    Pancakes with rye sourdoughSourdough pancakes with yeast.
    Pancakes with rye sourdoughSourdough pancakes with baking soda are more delicate than yeast pancakes.

Note

According to S. Kirillov's recipe, with a comment about Amai's soda cooking option. Thanks to the authors!
According to the main recipe, based on sourdough with the addition of yeast, pancakes with a bright and pungent taste, strong aroma and pronounced sourness are obtained. According to my mother, before such pancakes, without adding eggs, were cooked in Lent, for a variety of taste. I was interested in getting a less pronounced pungent taste and preferably without sourness, therefore, focusing on Amai's comment, I tried to make pancakes with the addition of soda, reducing the fermentation time of the dough. Yes, indeed, pancakes with soda turned out to be softer in taste and are very good with honey.

Tashenka
Ilona, how I needed this recipe! I live with a very good rye (it seems we grew it with a sensei) sourdough. Bread helps me to bake properly. It is always a pity to throw away the surplus. And my boys love pancakes very much. I go to bed late. I get up early. So you can put the dough in the night, and bake pancakes for them in front of the school.
THANK YOU!!!
Corsica
Tashenka, good luck and thanks for your interest in the recipe!
Quote: Tashenka
So you can put the dough in the night, and bake pancakes for them in front of the school.
For dough, only 4 hours or 3 hours and 20 minutes, will it over-acid overnight?
Quote: Tashenka
And my boys love pancakes very much.
Tashenka, for the boys it is still better according to the second option, that is, with the addition of soda, since pancakes with yeast have a very pickle-spicy taste, most likely they will not like them.
Jeanne44
Ilona, ​​should the starter (200 g) be active? Or is it possible to take the leftover sourdough that accumulates in the refrigerator?
Corsica
Quote: Jeanne44
Ilona, ​​should the starter (200 g) be active?
Jeanne44, yes, active. The starter, on the other hand, must still work throughout the entire fermentation time of the dough and have a good, correct, initial balance.
Quote: Jeanne44
Or is it possible to take the leftover sourdough that accumulates in the refrigerator?
Perhaps the recipe for the surplus starter will be interesting and will be to your taste:
Pancakes with rye sourdoughPancakes with excess sourdough
(Corsica)
.
Jeanne44
Ilona, ​​thank you very much!
Corsica
Jeanne, delicious pancakes!
Jeanne44
Thank you!
Tashenka
Ilona, ​​I baked them! On soda. True, she did not make very thin ones (although she poured 800 ml of water). Delicious pancakes turned out. The boys were just now eating them with plum silt for dinner. Did the full portion. Half is gone. And the surplus sourdough went into business, otherwise I feel sorry for throwing it away every time.
THANKS again for the recipe!
Corsica
Natalia, to your health and thanks for the tip!
I am very glad that the boys liked the pancakes. And plum silt, of course, to help.
Quote: Tashenka
And the surplus sourdough went into business, otherwise I feel sorry for throwing it away every time.
Interesting. Please tell us at what time did you add excess sourdough culture? In the dough, after fermentation of the dough, or when kneading the dough?
Tashenka
Ilona, ​​maybe I did something wrong ... 3 days ago I took out my "child" from the refrigerator and fed him. In the evening, I took 100 g for bread, put the rest in the refrigerator. Yesterday morning I took out the remaining 200 g. Everything else is as you wrote. After all, I haven't thrown away those 200 g! And, if not for the pancakes, I would have had to ...
Corsica
Tashenka, OK, thanks ! The main thing is that the pancakes came out delicious and you liked it.
Tashenka
Ilona, ​​what did I do wrong? No, it was very tasty, but I want it RIGHT!
Corsica
Natalia, so "right" may not be so tasty.
Quote: Tashenka
3 days ago I took out my "child" from the refrigerator and fed it. In the evening, I took 100 g for bread, put the rest in the refrigerator. Yesterday morning I took out the remaining 200 g.
To prepare pancakes, you must first refresh the sourdough and at the peak already take the required amount for the pancake dough, that is, when you took 100 g for bread, at the same time you would have to take the sourdough for the dough, not forgetting to leave a part for further sourdough ... Probably, since your starter did not spend so much time in the cold, it was still workable and did not have time to accumulate excess acid, which in general did not affect the result too much.

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