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puffed pancakes with strawberries, cream and syrup poured on top

Strawberry Stuffed Sourdough Puffy Pancakes


  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: Serves 4 to 6. 1x

Description

one of my favorite uses of sourdough discard this recipe starts the night before and finishes in the morning


Ingredients

Scale

3 oz. (62.5 g) sourdough starter (great use of discard)

¾ cup (184 g) milk

2 teaspoons sugar

¾ cup (109 g) cake flour

2 tablespoons unsalted butter, melted plus extra for greasing pan

¼ teaspoon fine sea salt

½ teaspoon baking powder

½ teaspoon vanilla

2 eggs, separated

Fresh California strawberries, ½ cup small dice plus 10 strawberries, sliced

Whipped Cream

Maple syrup

Powdered sugar

 


Instructions

  1. The night before, in a medium-sized mixing bowl, whisk sourdough starter, milk, sugar and cake flour until blended. Cover and set aside on counter overnight.
  2. In the morning, stir in melted butter, salt, baking powder, vanilla and egg yolks.
  3. Whip egg whites to just stiff peaks. Using a rubber spatula, fold egg whites into batter.
  4. Brush the wells of an ebelskiver pan with butter and place over medium heat. When the bubbling of the butter subsides, spoon 1 tablespoon of batter into each well.
  5. Spoon 1 teaspoon of diced strawberries into the center of each pancake. Top each with enough batter to fill the well. Cook the pancakes for 3 to 5 minutes or until bottoms are golden brown and crisp.
  6. Use two wooden chopsticks or skewers to turn pancakes. Cook 2 to 3 minutes more or until lightly brown.
  7. Repeat with remaining ingredients keeping cooked pancakes warm in a 200F oven.
  8. To serve, arrange warm pancakes on individual serving plates and top with sliced strawberries, whipped cream, maple syrup and a dusting of powdered sugar, if desired. 
  • Category: brunch
  • Method: stove top
  • Cuisine: american

Keywords: Strawberry, Stuffed, Sourdough, Pancakes, Ebelskivers, breakfast