I probably love these pancakes more than I should. They are slightly tangy, slightly bread-y, and screamingly delicious. They are also easy to digest, since the flour in the batter is completely fermented. Ready for a new taste-sensation? Make these cakes for breakfast!
Note #1: If you already have sourdough starter on hand, take it out of the fridge (if that is where you keep it) the day before you wish to make the pancakes. Feed it every 8-12 hours, or until you have at least 2 1/2 cups. You’ll use 2 cups of starter for pancakes. The extra 1/2 cup will insure that you don’t run out of starter.
Note #2: Sourdough starter is extremely easy to make. Here’s the simple, two-ingredient recipe.
Note #3: You haven’t lived until you’ve tasted sourdough pancakes.
Let the batter sit for 5 minutes. During this time, the soda solution will cause the batter to turn light and foamy.
Tip: While the batter is foaming, preheat your griddle. For perfect sourdough pancakes, I heat my super-duper electric skillet to 350°F.
In the comments field below, let me know if you’d like to try these pancakes. They are easy to make, and they require no flour beyond what is already in the sourdough starter.
Here’s a copy-and-paste version of the above:
Kevin Lee Jacobs (kevinleejacobs.com)
Ingredients for about 18 3-inch-diameter pancakes
2 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 generous 1/2 teaspoon kosher salt
2 cups sourdough starter (recipe here)
1 teaspoon baking soda blended with 1 tablespoon water
Using a wire whisk, beat the eggs in a medium-size bowl. Then whisk in the sugar, vanilla, salt, and the sourdough starter. Blend thoroughly. Whisk in the baking soda mixture, and let sit until the batter becomes foamy — about 5 minutes. Meanwhile, grease and preheat the griddle. No grease is required for a non-stick surface. (I heat my non-stick electric skillet to 350°F.)
By the 1/4 cupful, ladle the batter onto the hot griddle. Cook until bubbles form on the surface of the cakes, and edges look dry — about 30 seconds. Then flip them over, and brown the other side until done — about 10 seconds.
If you are not going to serve the cakes right away, place them on a baking sheet, and keep warm in a 200°F oven.
Serve hot, topped with butter and organic blueberry syrup, local honey, or pure maple syrup.
When thoroughly cool, the cakes can be stacked and frozen in plastic zip-lock-type bags. To reheat, place on a mirowave-safe plate, and cover with a paper towel. Microwave on “high” for 60 seconds.
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