Sourdough Pancakes
photo by PalatablePastime
- Ready In:
- 8hrs 25mins
- Ingredients:
- 10
- Yields:
-
15-16 thin pancakes
ingredients
- 1 cup sourdough starter
- 2 cups tepid water
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 egg
- 1 teaspoon baking soda
- 1 dash baking powder
- 1 dash salt
- 2 tablespoons melted butter
- 1 -2 cup blueberries (optional)
directions
- The night before, stir your sourdough starter and remove one cup.
- Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter).
- Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
- Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl) and place in a non-drafty place and allow to sit overnight.
- The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated).
- Start to heat your griddle (heat to 370F), oiling it lightly if needed.
- Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
- Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
- Keep pancakes warm while finishing the others.
- Serve pancakes hot with butter and syrup, if desired.
- You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.
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Reviews
-
Not sure where I went wrong. The only thing I did was change recipe to metric & reduced number of pancakes to 10 but they came out like thick, dry biscuits, bland in flavor. I added some extra water & this did not help. I saved the left-over batter & am going to repurpose it in muffins using molasses to give it some flavor.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
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