Sourdough pancakes
Beginner's Handbook for Cheese Makers
My first book is out! ✨
I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. First edition of the book arrived at from the printing press. As this is a limited, private edition, the first run will sell out quickly.
An essential summer delicacy is scones, not the healthiest food, but with sourdough it's not so hard on the stomach. (We've experienced this.)
Would you rather watch it on video? Follow me step by step! 👇
Ingredients
- 2 dl milk
- 1 dl natural yoghurt or sour cream
- 150 g sourdough
- 1 db Egg
- 1 tk sugar
- 1 kk salt
- 500 g flour
Instructions
- The ingredients are swollen. Then set aside for 1 hour in a greased baking dish.
- Fold the dough every 45 minutes 3* with a petal fold.
- A 3. Folding service leave to rise in a warm place for 2 hours, then refrigerate for a further 10-12 hours.
- 10-12 hours cold soaking leave to temper on the kitchen counter for 2 hours.
- Divide the dough into dumplings of about 150 grams, depending on how big you want to make the flame. Then cover the dumplings with a kitchen towel and leave to rest for another 2-3 hours.
- Heat the oil in a pan.
- Shape the pancakes with oiled hands, as thick as you like.
- Then place in the hot oil and fry for a few minutes per side until golden.
- Serve plain or with sour cream, cheese or whatever you like.
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