Sourdough Pancakes

READY IN: 8hrs 25mins
UNITS: US

INGREDIENTS

Nutrition
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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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