Sourdough Pancakes


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I love sourdough. It’s one of those things. Those who are not bakers will not understand fully, the wonder that is the humble sourdough starter. A weird mix of water and flour that lives on your counter. Yes, lives… because a starter is alive. Making a bread that is 100% leavened with starter is one of my baking goals. In the meantime, I love experimenting with what else I can put my sourdough into. Because at the core, it is simply just flour and water, so any recipe that uses flour and water is a candidate for sourdoughfication™. Probably the most famous of these alternate uses is pancakes. You can make pancakes with your starter long before it has the oomf to rise a loaf of bread. And it will give a delicious, developed, slightly tangy taste that will make your pancakes SO much better than a box you’ll never consider going back!

 

Sourdough Pancakes
Print Recipe
Servings
12 medium pancakes
Servings
12 medium pancakes
Sourdough Pancakes
Print Recipe
Servings
12 medium pancakes
Servings
12 medium pancakes
Ingredients
Servings: medium pancakes
Instructions
  1. The night before, mix the starter, flour and milk together in a bowl and leave on the counter, covered to make the sponge. (Not explicitely necessary, but you'll get a LOT more flavor and rise if you remember this part!)
  2. Beat the eggs and add in the oil, fold into the sponge
  3. Add the salt and baking soda. The batter may start to bubble at this point, have no fear! That's what we want.
  4. Cook on a griddle on the low side of medium, flipping once the top side is full of bubbles and the edges no longer look dough-y.
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