I have been on a sourdough kick lately. After I made my sourdough starter I have been making everything with it. Last weekend I made fabulous sourdough pancakes. They were perfectly balanced once the natural maple syrup was drizzled over the top.
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 3 tablespoons sugar or honey
- 1 egg
- 1/4 cup olive oil
- 1 teaspoon baking soda
- 1 tablespoons warm water
- 1/2 teaspoon salt
Remove the starter from the refrigerator and let it get to room temperature before you use it. Takes roughly 30 minutes.
Next, place the dry ingredients (flour and baking soda) in a large mixing bowl. In a separate bowl combine the remaining ingredients. Mix thoroughly and then slowly pour the wet ingredients into the dry ingredients. Whisk briskly for a minute or two or until it is fully mixed. Then let sit for 5-10 minutes.
When the mixture starts bubbling you are ready to make pancakes.
Heat a heavy duty frying pan over medium/high heat. I suggest a copper core pan or even a seasoned cast iron pan. Add a pad of butter to the pan. When the butter is melted add 1/4-1/3 of a cup of the sourdough pancake mix.
When you see that the bubbles pop and the voids left by the bubbles don’t fill in the pancakes are ready to flip. This is usually between 2-3 minutes.
After 2-3 minute the pancake is fully cooked. Remove it and eat or place it on a plate in the oven at 170 degrees, just enough to keep it warm.
For your viewing pleasure I have included a closeup of the syrup running off the pancake.
These were some of the best pancakes that I have ever had. I hope you get a chance to make them. They were amazing.