Sourdough pancakes are the taste of lazy Sunday mornings. Tangy and complex, topped with the sweetness of rich maple syrup...yep, that's the flavor I yearn for on Sunday mornings.
A simple mixture of flour and water form the basis of a good sourdough starter. With time and patience, the magic happens. As the naturally present wild yeasts and friendly bacteria from the flour and the surrounding environment start to grow, something wonderful emerges. In a cozy corner of my kitchen, a thick, bubbly batter develops. It is sour, yet complex in taste and happy with carbon dioxide effervescence.
I "feed" my sourdough starter flour & water regularly and about once a week I need to use or (heaven forbid) discard the excess. My perfect use for the extra starter is sourdough pancakes, with maybe a few blueberries thrown into the batter.
Are you lucky enough to have some sourdough starter on your counter? What is your favorite way to use sourdough? Leave a comment below and let me know.
- 1 cup fed starter
- ½ cup milk
- 1 egg
- 1 tablespoon canola oil plus more for the griddle
- ¼- ½ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- In a medium bowl, whisk together the sourdough starter, milk, egg and oil.
- To the sourdough mixture add ¼ cup flour, sugar, baking soda and salt. Stir until just combined, adding more flour to reach the desired consistency. (Overmixing will make flat and tough pancakes, so keep to about 10 mixing strokes or less.)
- Heat skillet or griddle to 350°F.
- Pour ¼ cup batter at a time onto heated surface. Bake until bubbles appear on the surface and begin to burst and the underside is golden brown. Turn the pancakes over. Bake until golden brown, and then transfer to a warm platter.