Sourdough Pancakes

Recipe by Galley Wench
READY IN: 12hrs 20mins
YIELD: 4 Pancakes
UNITS: US

INGREDIENTS

Nutrition
  • Basic Batter (Proof the Night Before)
  • 1
    cup sourdough starter
  • 2 12
  • 1
    tablespoon sugar
  • 2
    cups lukewarm water (80-85 degrees)
  • Pancake Batter
  • 1
    large egg
  • 1
    tablespoon milk (more as needed)
  • 1
    tablespoon melted butter or 1 tablespoon vegetable oil
  • 1
    cup basic batter (see above)
  • 1
    tablespoon sugar
  • 12
    teaspoon salt
  • 14
    teaspoon baking soda
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DIRECTIONS

  • Night Before -- combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
  • Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
  • Next Morning -- in medium bowl, beat egg, milk and butter/oil.
  • Stir in 1 Cup of Basic Batter.(store the balance in the refrigerator for future use). (See Recipe #327240 for additional uses).
  • In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.
  • Ladle batter on to preheated lightly greased griddle or skillet.
  • Quickly rotate the pan to spread the batter evenly over the bottom of the pan.
  • Cook pancakes until golden brown on both sides.
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