OK, my latest thing is Sourdough. A week ago I began a sourdough starter (more on that later) and have diligently fed it everyday. We’ve had two loaves of sourdough bread so far and last night I thought we could have sourdough pancakes for Sunday Brunch.
I started the batter the night before. The difference in this recipe is that I added a 1/2 cup of flour 2 hours prior to using the batter. At first I thought I ruined it as it went from a thin consistency to a thick one but once the sourdough yeast went to work, it thinned out quickly to a very nice consistency.
These pancakes were much lighter than the usual gut bombs I make. I took some frozen fruit (strawberry and mango) and defrosted it. Gave it a quick run in the blender and then warmed it up in a pan for a pancake topping. Mmmmm.
Here’s the recipe.
Sourdough Pancakes * Double Feeding
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
The night before……
1 cup sourdough starter
1 cup flour
1 cup warm water — No chlorinated tap water – may kill yeast
Making the sourdough pancakes….
1/2 cup flour — can be added the night before – I use as a second starter feeding 2 hours prior to use.
1 each egg — well beater
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cooking oil — or melted butter
Optional: 1 T honey
The night before, take a cup of sourdough starter and mix with flour and water in a non-reactive bowl. Cover with cling wrap and set out on counter.
Next day. Add the 1/2 cup of flour, this will feed the sourdough starter and get it bubbling again. It will also firm up the batter a bit, I add and wait a couple hours if we are having Brunch, otherwise put it in the night before. Use 1/4 of batter per pancake. Fry on a well oiled griddle or frying pan.