quite simply, sourdough pancakes are the lightest, fluffiest, most delicious pancakes I have ever had
I’m not sure what it is about making pancakes, but I enjoy it more than just about anything else to come out of my kitchen. It seems almost old fashioned, and every time I am whisking eggs, milk, and butter into flour and sugar, I have this sense that I am doing something that so many women have been doing for so long. Taking the most simple of ingredients and making them into something simply delicious.
I also happen to love eating them, so there’s that too. These s’more pancakes are one of my biggest diet weaknesses.
My sourdough starter has been going strong, and after a few loves of bread, a failed attempt at no-knead sourdough bread (but I am not giving up on this one), I decided it was time to make something other than bread. Even though Stella has recently learned just how much she loves sourdough bread. This after protesting for days that she did not and would not be trying it. She single handedly took down one of the two loaves I made last week.
Anyways, sourdough pancakes have been on my must try list for a long time. And now that I have, there is no going back. They are simply the most delicious, fluffiest pancakes ever to come from my kitchen, and even though the batter does need to be started the night before, they whip us just as easily as any basic pancake recipe.
For this recipe you will need to have sourdough starter ready to be used, but I promise, they are worth the wait.
- 1/2 cup sourdough starter
- 1 1/4 cups flour
- 1 cup milk
- 2 Tbsp sugar
- 2 Tbsp butter, melted and cooled slightly
- 2 eggs, lightly beaten
- 1 tsp baking powder
- 1/2 tsp salt
- the night before - in a large bowl combine the sourdough starter, flour, and milk, blend well and cover with plastic wrap, and let it sit out at room temperature overnight
- the next morning -
- heat a griddle to medium heat - grease if needed
- whisk the egg, baking powder, and salt, add to the sourdough batter, and then stir in the sugar and melted butter (the batter will be thick)
- drop by 1/4 cup onto the hot griddle, and cook until tiny bubbles appear on the surface, and the edges begin to dry (this will take about 4 minutes)
- flip pancakes and continue cooking until browned and cooked through (another 3 - 4 minutes)
- can be kept in a warm oven (no more than 200 degrees) while you finish the remaining pancakes
- serve hot with butter and maple syrup
This sourdough batter is a much different consistency than most pancake batters. It is quite thick. Just don’t expect the usual perfectly round pancakes. Their light and fluffy texture totally makes up for the odd shapes if you ask me.
I find these also cook best low and slow. I set my griddle to medium – med-low heat and allow each side to cook about 4 minutes. Because they are so thick, a higher temperature results in the tops and bottoms browning long before the centers cook.
Hopefully I can keep this batch of sourdough starter alive because these pancakes are sure to be a regular happening here.