Perfect Loaf has a sourdough starter pancake recipe. I have a cup of starter that I was going to make bread with but need more time *not* doing bread today so let’s use the cup in pancakes!
This is 15 minutes after mixing dry and wet and melted butter. Already my starter is working hard.
These can be made quickly and easily on a whim, you need very little pre-planning to make these happen (isn’t that usually the case on late Sunday mornings?). I’ve used this core recipe a dozen different ways based on the season: pureed pumpkin mixed in during November, fresh blueberries tossed into the batter during the summer, and ricotta added in at, well, any time of the year. If you’ve made pancakes before you know just how versatile they can be.
I like to use a smoking hot griddle to cook pancakes, if you haven’t done so you might want to head to a friend’s house if they have one. It makes a huge difference in the quality of your pancakes. If you don’t have one you can pick up a cast iron Lodge griddle on Amazon for fairly cheap. Can you tell I’m a cast iron fanatic?
Ingredients
2 large eggs
1 cup milk
1 1/2 cup sourdough starter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1/4 cup granulated sugar
1/4 cup melted butter
1 tsp vanilla (optional)
1/4 cup Greek yogurt (optional)
Method
Beat eggs in a medium bowl. Add milk, optional yogurt, sourdough starter and optional vanilla — stir to incorporate.
Sift together flour, baking soda, baking powder, salt, and sugar. Add dry mix to the egg mixture, mixing well. Stir in melted butter. Wait about 30 minutes to let your sourdough starter get going just a bit.
Lightly grease a smokin’ hot griddle. Drop the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.
You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my liquid starter, if you’re using a stiff starter you might want to add around 1/2 cup more milk.
Makes 6-8 servings, depending on how large you like ’em.