Sourdough Pancakes

I made these this morning August 6, 2017. Lynda advised me that this recipe is going to replace our old standby, Buttermilk Pancakes. They are light and airy; with wonderful flavor. It is a must try for every kitchen.

Prep Time:               5 minutes

Cook Time:               10 minutes

Servings:          8 large pancakes

Ingredients:

1. 
   

2 C         Sourdough Starter, room temperature*

1. 
   

2 Tbs     Sugar

1. 
   

1             Egg

1. 
   

4 Tbs     Olive Oil

1. 
   

½ tsp     Sea Salt

1. 
   

1 tsp      Baking Soda

1. 
   

1 Tbs     Warm Water      

Directions:

In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well; set aside.

In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water; set aside until ready to bake your pancakes.

Important When Making Sourdough Pancakes :

Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes.  Make certain everything is ready to go, the griddle hot, so the sourdough can be cooked while the air is still working in the batter.  This will produce light sourdough pancakes that melt in your mouth.

When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat).  This will cause a gentle foaming and rising action in the batter.  Let the mixture bubble and foam a minute or two before using.

Heat up a lightly-greased griddle (I like to use my cast-iron skillet griddle) until fairly hot; then pour the sourdough pancake batter onto the griddle.  For each pancake, pour 1/4 to 1/2 cup sourdough pancake batter onto hot griddle.  I find that using my soup ladle makes the perfect size pancakes.

* If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.  See our Blog for how to make your own starter. The night before using your sourdough starter, remove from refrigerator and let come to room temperature.  Then feed the starter with flour and water.  Let this sit eight (8) hours or preferably overnight.  It is now ready to use in your sourdough pancakes!  Learn how to feed and maintain your Sourdough Starter.

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