Mennonite Herman Starter Pancakes are a delicious twist on the classic breakfast favorite, made extra special with the tangy flavor of a bubbly Herman starter. These pancakes are light, fluffy, and full of character, offering a unique way to enjoy your sourdough-like starter. Perfect for a cozy morning meal, they come together quickly with simple pantry ingredients and make a wholesome, satisfying breakfast for the whole family.
Whether you’re new to Herman starter recipes or looking for a fresh idea to use your starter, these pancakes are sure to become a cherished addition to your breakfast table.
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What is Mennonite Herman Starter Pancakes?
Mennonite Herman Starter Pancakes are fluffy, tangy pancakes made using the Herman starter, a sweet, sourdough-like starter that originated in Mennonite and Amish communities. The starter adds a gentle tang and light texture, setting these pancakes apart from traditional recipes.
They’re simple to make with everyday ingredients like flour, eggs, milk, and butter, but the Herman starter gives them a unique flavor and extra fluffiness. Traditionally, Herman starter was shared among friends and families, making these pancakes not just a meal, but also part of a tradition of hospitality and community. Perfect for breakfast or brunch!
Key Ingredients for Mennonite Herman Starter Pancakes:
Here’s what you’ll need to make these amazing pancakes:
- 1 cup Herman starter (fed and bubbly)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1 cup milk
- 2 tablespoons melted butter (plus extra for greasing the pan)
How to Make Mennonite Herman Starter Pancakes:
These Mennonite Herman Starter Pancakes are incredibly easy to make and deliver a satisfying breakfast that’s both simple and delicious. The slight tang from the Herman starter gives them a unique and wonderful flavour, setting them apart from plain pancakes.
The prep time is just a few minutes, and in short time you’ll be enjoying a delicious breakfast.
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Serves: 4
Step-by-Step Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for fluffy pancakes.
- Mix Wet Ingredients: In a separate bowl, whisk together the Herman starter, egg, milk, and melted butter. Make sure the butter isn’t too hot, or it might cook the egg.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Stir until just combined. It’s okay if there are a few lumps. Over-mixing will result in tough pancakes.
- Rest the Batter (Optional): For extra fluffy pancakes, let the batter rest for 5-10 minutes while your griddle heats up. This allows the gluten to relax and the baking powder to activate.
- Heat and Grease Griddle: Heat a lightly oiled griddle or non-stick pan over medium heat (about 325°F/160°C). A drop of water should sizzle and dance when dropped onto the hot surface. Grease lightly with butter or cooking spray.
- Pour Batter: Pour 1/4 cup of batter onto the hot griddle for each pancake. You should be able to fit a few pancakes on the griddle at a time.
- Cook the Pancakes: Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. Flip when the edges look set and the bottom is golden.
- Serve Immediately: Serve your delicious Mennonite Herman Starter Pancakes immediately with your favorite toppings. Enjoy!
Why You’ll Love These Mennonite Herman Starter Pancakes
These pancakes are more than just a breakfast item; they’re a delightful experience. The highlight is undoubtedly the unique tangy flavour provided by the Herman starter, which adds depth and complexity compared to regular pancakes. Making them at home is a cost-effective way to enjoy a luxurious breakfast without breaking the bank.
And the possibilities for toppings are endless! Fresh berries, maple syrup, whipped cream, chocolate chips… the sky’s the limit! If you love these, you might also enjoy exploring other sourdough recipes, like sourdough waffles. Give these Mennonite Herman Starter Pancakes a try – you won’t be disappointed!
What to Serve Mennonite Herman Starter Pancakes With:
These pancakes are delicious on their own, but here are some ideas to take your breakfast to the next level:
- Classic Toppings: Maple syrup, butter, fresh berries (strawberries, blueberries, raspberries), whipped cream
- Fruity Delights: Sliced bananas, peaches, or apples sautéed in butter and cinnamon, served with a drizzle of honey.
- Savory Options: Crispy bacon or sausage on the side, a fried egg on top, or a drizzle of honey mustard for a sweet and savory combination.
- Refreshing Drinks: Orange juice, coffee, milk, or a smoothie.
Top Tips for Perfecting Mennonite Herman Starter Pancakes:
- Don’t Overmix: Overmixing the batter develops the gluten, resulting in tough pancakes. Mix until just combined.
- Hot Griddle is Key: Make sure your griddle is hot enough before you start cooking. This will give you evenly browned and fluffy pancakes. To test the temperature, flick a few drops of water onto the griddle. If they sizzle and quickly evaporate, it’s ready to go.
- Adjust the Batter: If your batter seems too thick, add a tablespoon or two of milk at a time until it reaches your desired consistency. If it’s too thin, add a tablespoon of flour at a time.
- Use a Spatula Wisely: Use a thin, flexible spatula to flip the pancakes gently. Avoid pressing down on the pancakes while cooking, as this can deflate them.
- Ingredient Substitutions: If you don’t have milk, you can use water or buttermilk. For a richer flavour, you can use melted coconut oil instead of butter. You can also add a dash of vanilla extract to the batter for extra flavour.
- Don’t Peek! Resist the urge to flip the pancakes too early. Wait until bubbles form on the surface and the edges look set before flipping.
Storing and Reheating Tips:
- Storing Leftovers: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing Pancakes: To freeze pancakes, let them cool completely. Place them in a single layer on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2-3 months. This prevents them from sticking together.
- Reheating Pancakes:
- Microwave: Reheat pancakes in the microwave for 30-60 seconds, or until warmed through.
- Toaster: Toast frozen or refrigerated pancakes in a toaster until heated through and crispy.
- Oven: Preheat oven to 350°F (175°C). Place pancakes on a baking sheet and heat for 5-10 minutes, or until warmed through.
- Skillet: Reheat pancakes in a skillet over medium heat until warmed through, flipping occasionally.
Final Thoughts:
These Mennonite Herman Starter Pancakes are a wonderful way to use your Herman starter and create a memorable breakfast. With their tangy flavour and fluffy texture, they are sure to become a family favourite. So, gather your ingredients, heat up your griddle, and get ready to enjoy a stack of deliciousness! Bon appétit!
And Try also:
- Vareniki Recipe
- Butternut Squash Soup
- Mennonite Roasted Beef Tails
- Mennonite Butterscotch Pie Recipe
- Our Pinterest.
FAQs
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavour. You may need to adjust the amount of liquid as whole wheat flour absorbs more moisture.
What if I don’t have a Herman starter?
If you don’t have (or don’t want to use) a Herman starter, you can use a regular sourdough starter. You can also look for online tutorials on how to make your own Herman starter.
Mennonite Herman Starter Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Mennonite Herman Starter Pancakes are light, fluffy, and have a subtle tang from the Herman starter, making them a unique and delicious breakfast treat.
Ingredients
- 1 cup Herman starter (fed and bubbly)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1 cup milk
- 2 tablespoons melted butter (plus extra for greasing the pan)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together Herman starter, egg, milk, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Optional: let the batter rest 5–10 minutes.
- Heat a lightly greased griddle or non-stick pan over medium heat (325°F/160°C).
- Pour 1/4 cup of batter for each pancake onto the hot griddle.
- Cook 2–3 minutes per side until golden brown and bubbles form on the surface.
- Serve warm with your favorite toppings.
Notes
For extra fluffy pancakes, allow the batter to rest before cooking. Avoid overmixing to keep the texture light.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg