Sourdough Pancakes

So we’ve covered sourdough bread and sourdough muffins. But what else can you make with your starter? Actually that is a horrible question. What can’t you make with it? You can use sourdough starter in basically any baked goods, cookies, cakes, you name it. I have even heard of people using it to make pasta dough. Crazy, I know!!!
Better question, what should you make with your starter? Pancakes, duh! Everyone loves pancakes (honestly if you don’t, I don’t want to hear about it). The only breakfast treat better than pancakes are waffles. And you can use starter to make them too! That would have been my first choice but unfortunately, without a waffle iron, it is a bit difficult.
Regardless, sourdough pancakes are awesome. Just like the blog, Joy the Baker, that I found the recipe on. She is hilarious, quirky, but hilarious. I love her posts because you can never predict what she will say, yet they always make you laugh. Her recipes are pretty darned good too!

Sourdough Pancakes

recipe from Joy the Baker

Ingredients:

– 1 cup starter
– 1.5 cups warm water
– 2.5 cups flour

Sourdough pancakes
Mix, cover and let stand overnight in a warm, cozy spot. The yeast likes warm, cozy spots, just like me…I am somewhat like a cat in that sense. Put me in front of a windowsill with the sun shining on my back and I will stay there all day! Wow that got off topic…
– 1 egg
– 1/3 cup milk (on Joy’s blog it calls for 2/3 but many of the comments remarked that it made it too runny, 1/3 was the perfect consistency for me…if you are in a drier climate, you may require the extra liquid though)
– 1 tsp. baking soda
– 1 tsp. salt
– 2 tbsp. white or brown sugar (again, the recipe called for brown but I only had white)
– 2 tbsp. veg oil
In the morning, mix everything together with the starter mixture. You would not believe how bubbly it gets when the baking soda reacts with the starter. Make sure you use a big bowl, I thought mine was going to overflow.
Sourdough pancakes
As you can see, the bowl can’t really get much fuller (or “more full” if we want to be grammatically correct)
Sourdough pancakes
Cook over medium to low heat. I only oiled the pan for the first batch, after that stickage was not an issue. They are ready to flip once the bubbles on the top are abundant and begin to pop. The pancake should also start to set around the edges. But you already knew that, right?
Sourdough pancakes
Getting there…
Sourdough pancakes
Almost ready…
Sourdough pancakes
Flip!
Serve with maple syrup…if you have it. I didn’t. What a pathetic Canadian I am. I should be kicked out of the country. Straight to Italy where they would surely accept me for using Nutella instead! Italy…that wouldn’t be too bad. Who needs maple syrup when you can have all the pizza, pasta and gelato your heart desires? Yum!!! Wait, do I get to bring my starter? No way I am leaving it behind! Not after trying these pancakes.
Sourdough pancakes
Oops, off topic again. Was it though? I did bring everything back to pancakes in the end.
Sourdough pancakes
Ooooo bubbly!
Pancakes, right. Sourdough pancakes actually. They are unlike any pancake you will ever try. They have the flavor you get from a buttermilk batter…kind of…but with that chewy texture you can only get from sourdough bread. Clearly I suck at describing it. All the more reason to go and make some for yourself. And preferably some family or friends too. I wouldn’t recommend that one person eat the entire batch. It’s quite large. Michael Phelps could probably do it, but at least he would be burning it off. I don’t think you really want to deal with the consequences of 20,000 calories of pancakes, no matter how good they taste! Or maybe you do, who am I to say? At a minimum, you should at least try one!
Sourdough pancakes

3 thoughts on “Sourdough Pancakes

  • November 11, 2011 at 11:06 pm
    Permalink

    These look delicious. Your work at the restaurant sounds exhausting, but like it really could be a lot of fun too!

    Reply
  • March 13, 2012 at 6:27 pm
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    Hi bread lovers,

    I’ve recently started working with Sourdoughs International and I’m learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! I totally recommend that you check it out at http://www.sourdo.com, EnJoY!!

    Reply

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