These Raisin Bread Sourdough Hotcakes are just the thing for a lazy weekend breakfast or brunch and make good use of any sourdough discard you may have.
![Raisin Bread Sourdough Hotcakes](https://i1.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-9.jpg?fit=771%2C1024&ssl=1)
These Raisin Bread Sourdough Hotcakes are just the thing for a lazy weekend breakfast or brunch and make good use of any sourdough discard you may have. Hotcakes are essentially little pancakes, but slightly smaller and thicker than the more usual American style pancakes, more like a Scotch pancake (Drop Scone) or a thick Pikelet.
Raisin bread is one of my favourite sweet breads, laced with cinnamon and studded with plump raisins, or a mixture of dried fruit. It’s a taste that is reminiscent of warm, cosy kitchens at my grandparent’s and happy, carefree childhood days. Serve these delectable Raisin Bread Sourdough Hotcakes with lashings of butter and/or gallons of maple syrup. Honey is also divine when served with these fluffy wee morsels.
![Raisin Bread Sourdough Hotcakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-5.jpg?fit=980%2C726&ssl=1)
Hotcakes or Pancakes?
Although I rarely have any sourdough starter discard, because I bake at least 3 sourdough loaves a week, it’s always handy to have a selection of recipes that use discard. And today’s Raisin Bread Sourdough Hotcakes is my latest recipe that makes great use of any sourdough discard you make have. Although, you can feed your starter just to make these if you wish.
You’ve heard of the expression “Selling Like Hotcakes” no doubt, which means something is very popular and is selling fast, well like hotcakes! So, what’s the difference between a hotcake and a pancake? Well, not much, if any difference at all. Hotcake is the 17th century English word used to describe a small pancake, much like a Drop Scone or Griddle Cake, only fatter.
![Raisin Bread Sourdough Hotcakes](https://i1.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-3.jpg?fit=678%2C1024&ssl=1)
Selling Like Hotcakes
So, where does the expression “Selling like Hotcakes” come from? According to my research, the expression dates back to about 1840 to 1845. It meant just the same then as it does today, and is thought to originate from the fact that freshly made hotcakes were extremely popular at county, church and village fairs, and the long queues to buy these little morsels gave rise to the expression we still use today.
And, if you are interested in more food expressions and their origins there is a nice little list here: The Origins of 10 Food Phrases Here you will discover the meanings behind “Apple of My Eye”, “Big Cheese”, “A Piece of Cake” and many more meanings. There is also an alternative explanation for selling like hotcakes here: Sell like Hotcakes: Origin and Meaning
Step-by-Step Instructions how to make Raisin Bread Sourdough Hotcakes
I’ve listed a step-by-step method below hot to make these Raisin Bread Sourdough Hotcakes. PLEASE NOTE, the FULL recipe with the ingredients is shared at THE END OF THIS POST.
- Mix all the dried ingredients together, and then add the sourdough starter discard and the vanilla extract.
- Stir to make a stiff dough and then add the milk gradually until you have a thick pancake batter.
![Stir to make a stiff dough and then add the milk gradually until you have a thick pancake batter.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-17.jpg?resize=634%2C680&ssl=1)
- Heat a large non-stick frying pan or a griddle, and grease it with butter.
- Cook 3 or 4 hotcakes at a time by dropping spoonfuls of the mixture on to the hot, greased griddle or frying pan.
- Turn the heat down to low and cook until the underside is golden brown and the top is covered with bubbles, for about 3 to 4 minutes.
![Heat a large non-stick frying pan or a griddle, and grease it with butter.
Cook 2 or 3 hotcakes at a time by dropping spoonfuls of the mixture on to the hot, greased griddle or frying pan.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-8-1.jpg?resize=680%2C451&ssl=1)
- Turn over and cook on the other side. Carry on cooking the hotcakes unto, the batter has gone, keeping all the cooked hotcakes warm in the oven.
- Serve warm with butter, and honey, jam or maple syrup.
- . Can be eaten buttered with jam when cold.
![Serve warm with butter, and honey, jam or maple syrup.](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-4.jpg?fit=980%2C649&ssl=1)
Notes & Alternative Ingredients
If using a baking griddle, it should be well-greased, then heated until a little water sprinkled on the surface skips about in balls, evaporating.
A heavy cast-iron frying pan makes a good substitute to a non-stick frying pan.
These freeze well once cooked and cooled.
If you don’t have any SR flour, you can use plain flour with 1 teaspoon of baking powder.
For a more decadent hotcake, soak the fruit in rum or brandy; drain the fruit and mix the alcohol with the milk when adding.
You can also soak the fruit in hot tea too, but don’t add the tea as it will discolour the batter and the hotcakes.
![Raisin Bread Sourdough Hotcakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-9-1.jpg?fit=771%2C1024&ssl=1)
PIN ME!
![Raisin Bread Sourdough Hotcakes](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-PIN-1.jpg?fit=517%2C1024&ssl=1)
More Sourdough Discard Recipes
More Pancake Recipes
PIN ME TOO!
![Raisin Bread Sourdough Hotcakes](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes-PIN-2.jpg?fit=517%2C1024&ssl=1)
I hope you enjoy these Raisin Bread Sourdough Hotcakes if you make them, and please do let me know in the comments below. Karen
Raisin Bread Sourdough Hotcakes Recipe
![Raisin Bread Sourdough Hotcakes](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Raisin-Bread-Sourdough-Hotcakes.jpg?resize=720%2C720&ssl=1)
Raisin Bread Sourdough Hotcakes
These Raisin Bread Sourdough Hotcakes are just the thing for a lazy weekend breakfast or brunch and make good use of any sourdough discard you may have. Hotcakes are essentially little pancakes, but slightly smaller and thicker than the more usualย American style pancakes,ย more like aย Scotch pancake (Drop Scone)ย or a thick Pikelet. Raisin bread is one of my favourite sweet breads, laced with cinnamon and studded with plump raisins, or a mixture of dried fruit, it's a taste that is reminiscent of warm, cosy kitchens at my grandparent's and happy, carefree childhood days. Serve these delectable Raisin Bread Sourdough Hotcakes with lashings of butter and/or gallons of maple syrup. Honey is also divine when served with these fluffy wee morsels.
Ingredients
- 150g SR flour
- 1/2 teaspoon salt
- 50g caster sugar
- 1/2 teaspoon ground cinnamon
- 100g raisins, or mixed fruit
- 100g sourdough starter discard
- 1 teaspoon vanilla extract
- Milk, to mix
- Butter, to fry
- Maple syrup or honey and butter, to serve
Instructions
1. Mix all the dried ingredients together, and then add the sourdough starter discard and the vanilla extract.
2. Stir to make a stiff dough and then add the milk gradually until you have a thick pancake batter.
3. Heat a large non-stick frying pan or a griddle, and grease it with butter. Cook 3 or 4 hotcakes at a time by dropping spoonfuls of the mixture on to the hot, greased griddle or frying pan.
4. Turn the heat down to low and cook until the underside is golden brown and the top is covered with bubbles, for about 3 to 4 minutes.
5. Turn over and cook on the other side. Carry on cooking the hotcakes until all the batter has been used, keeping all the cooked hotcakes warm in the oven.
6. Serve warm with butter, and honey, jam or maple syrup.
7. Can be eaten buttered with jam when cold.
Notes
If using a baking griddle, it should be well-greased, then heated until a little water sprinkled on the surface skips about in balls, evaporating.
A heavy cast-iron frying pan makes a good substitute to a non-stick frying pan.
These freeze well once cooked and cooled.
If you don't have any SR flour, you can use plain flour with 1 teaspoon of baking powder.
For a more decadent hotcake, soak the fruit in rum or brandy; drain the fruit and mix the alcohol with the milk when adding.
You can also soak the fruit in hot tea too, but don't add the tea as it will discolour the batter and the hotcakes.
Nutrition Information
Yield 8 Hotcakes Serving Size 1Amount Per Serving Calories 267Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 205mgCarbohydrates 50gFiber 2gSugar 20gProtein 5g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used
Mary says
These Hotcakes look wonderful. And I do think your knife is lovely. Is it part of a set, you lucky lady? :))
Karen Burns-Booth says
Thank you Mary! ๐
The knife is part of a vintage French knife set I have.
Karen ๐
Nic | Nic's Adventures & Bakes says
Thanks for sharing ๐ These look yummy, a easy brunch dish to make ๐
Karen Burns-Booth says
Thanks so much for your kind comments! Karen ๐
Sarah Moyle says
These were really lovely, thank you. I used 50g raisins and 50g dried cranberries.
Karen Burns-Booth says
Thanks Sarah, and what a GREAT idea to add cranberries too! Love it, Karen
nikkijw says
Thank you for posting & sharing this, Karen. Iโm such a fan of your ever-tasty, easy to follow recipes. Iโve had this one bookmarked for a while & gave it a go this morning. Brilliant results!
Karen Burns-Booth says
Iโm so pleased so hear this! They make a fabulous breakfast treat. Karen