Jun 24, 2020

Sourdough Pancakes with Hibiscus Syrup

These sourdough pancakes with hibiscus syrup are fluffy and light with a soft interior and slightly crispy edges.

Sourdough Pancakes with Hibiscus Syrup





They are wonderful stacked, buttered, and drizzled with warm maple syrup, but they are extra special with homemade hibiscus syrup.

The batter only takes about 10 minutes to whip together, and the cooking time depends on how many pans or griddles you can manage at once.

The sourdough starter gives these pancakes and extra tang, and, according to some, makes them easier to digest because it is fermented.


Sourdough Pancakes with Hibiscus Syrup for brunch






The batter is really easy to work with. In fact, I didn't even have to throw out my first test pancake!

The sourdough starter adds a lot of extra bubbles as well as extra flavor, and is a great way to use up some of your discard.

Just like with these sourdough Belgian-style waffles, you can make these pancakes in advance, freeze them individually, and re-warm them later for a quick breakfast.


Crispy Sourdough Pancakes with Hibiscus Syrup




To get the crispy edges on these pancakes, I love frying them in butter, but to prevent the butter from burning, I use a combination of butter and oil. The trick (which I am still trying to master) is to control the heat on the pan.

A couple of times, when my butter burned too fast, I just wiped it out of the pan and started over with a slightly lower temperature.

I made 4 inch pancakes with this batter. If you want larger pancakes, be sure to get an extra large spatula. You know those pancakes that are all lopsided after flipping. That's what you are trying to avoid.


Pancake batter





To get evenly sized pancakes, I used a trigger ice cream scoop to drop the batter onto the griddle. If you don't have one, use a 1/3 cup measuring cup.

If you're making pancakes for brunch, preheat your oven to 200 degrees F with a sheet pan on the center rack, and when each pancake is cooked, slide it onto the sheet pan in the oven to keep warm.

What to do with leftover pancakes:


If you have leftover pancakes, individually wrap them in plastic wrap and place them in a freezer bag. I usually partially thaw a single serving in the morning and then microwave them in 30 second bursts until heated through.


Sourdough Pancakes with Hibiscus Syrup poured over the pancakes





I used 100 percent hydration sourdough starter in these pancakes.


What is 100% hydration sourdough starter?


Basically, that means that the weight of the flour and water are equal. If you have a starter that is lower in hydration, you will have adjust the flour and water until you get a thick but pourable batter. 

If you're like me, you will get a kitchen scale. You'll never regret it. I use mine every..... single.... day. 


Delicious Sourdough Pancakes with Hibiscus Syrup





How to make hibiscus syrup:


This hibiscus syrup is pretty much the most delicious syrup ever. You can pour it over pancakes, mix it into cake frosting, or mix it into cocktails.

To make it, you will need some food grade dried hibiscus flowers. Just boil 20 grams of the flowers with 120 grams of water and 120 grams of sugar until the mixture is syrupy. Strain the mixture and use it for pouring over your pancakes!

Of course, maple or blueberry syrup will work too!


Sourdough Pancakes




Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!


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Sourdough pancakes with hibiscus flour syrup




Sourdough Pancakes with Hibiscus Syrup

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Sourdough Pancakes with Hibiscus Syrup
Yield: 12 pancakes
Author:
These sourdough pancakes with hibiscus syrup are fluffy and light with a soft interior and slightly crispy edges.

Ingredients:

  • 190 grams (1  1/2 cups) all purpose flour
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 240 grams (1 cup) 100 percent hydration sourdough starter
  • 2 large eggs, beaten
  • 1 cup milk
  • 3 tablespoons melted butter
  • 1/2 cup butter plus 1/2 cup oil for frying as needed

Instructions:

  1. In a medium bowl, whisk together the dry ingredients. 
  2. Add the wet ingredients to the wet ingredients and whisk lightly until just combined. 
  3. Heat your oven to 200 degrees F. and place a sheet pan on the center rack. 
  4. Heat a nonstick skillet over medium heat and add 1 teaspoon of butter and 1 teaspoon of neutral oil. When the oil is heated and the pan is hot, add the batter and cook about 2 minutes per side, until browned and crispy on the edges. 
  5. Transfer to the oven to keep warm.
  6. Repeat with the rest of the batter. 
  7. Serve with melted butter and syrup. 
pancakes, breakfast, sourdough
Breakfast
American
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This recipe was adapted from The Clever Carrot. She also has versions for making the entire batter the night before as well as making it in two stages. She also has a wonderful sourdough book that I couldn't live without.


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10 comments:

  1. Can't wait to try this with my sourdough starter! Yum!

    ReplyDelete
  2. Oh wow! I really need to finally try working with sourdough after seeing your posts. Absolutely gorgeous paired with that hibiscus syrup!

    ReplyDelete
  3. These are perfection - they look so perfectly golden brown! Love that beautiful hibiscus syrup!

    ReplyDelete
  4. I'm totally intrigued by the hibiscus syrup. And you know I'm making those pancakes because they're right up my alley!

    ReplyDelete

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