Friday, January 6, 2012

Sourdough Pancakes

Ok this is one I tried in the Fall of 2010 when we lived at my in-laws house because my husband wanted to try making sourdough starter and sourdough bread.  The bread didn't turn out so well but these actually worked out pretty well.  I made them again the other night and the only difference was that we made whole wheat starter instead of plain starter (used whole wheat flour instead of all purpose flour).  They tasted a bit different this time because of the wheat factor, but I think they still turned out well.  We also enjoyed making sourdough pizza dough and breadsticks this time around.  I'll get those recipes posted soon, they turned out pretty well.  Without further ado, here is the recipe for the pancakes.

Sourdough Pancakes


(MUST BE MADE A WEEK IN ADVANCE) This is not an exact science.  It's a 1:1 ratio of water to flour.  You can use AP flour or Whole Wheat, and you just mix them together til you get the consistency of pancake batter. Preferably in a pitcher or large jar with a loose lid.  You need to let it sit on your counter where it can get some air/bacteria in it (that's how it works--bacteria is required to create the yeast which creates the alcohol which creates the sour taste of sourdough.  Don't worry, it's a safe bacteria and the yeast thing is no big deal, it won't make you sick. I've checked, I'm pregnant and I can eat them just fine).  So, you mix the flour and water together til you get the right consistency--I started with 2 cups of each.  Every day for a week, just stir it again and keep an eye on it.  If the top has floating liquid on top, just pour it off (it's alcohol, which is the result of the yeast forming in the mixture.  You can leave it, but it's best to pour it off.). Add more water and the same amount of flour again and just keep stirring and keeping it going.  You can use this starter now to create  all kinds of recipes.  This pancakes recipe is just one possibility.


2 c sourdough starter
1 tbsp sugar
4 tbsp olive oil
1 egg
1/2 tsp salt
1 tsp baking soda
1 tbsp warm water

Dilute baking soda in water.  Set aside.  Mix together all the other ingredients in a medium bowl.   Heat skillet to medium high, and then spray with cooking spray.  Add water/baking soda mixture to the rest of the batter and whisk gently.  Pour 1/4 c of batter into pan per pancake (you kind of have to do one at a time with this, the batter is pretty runny).  Flip when browned on one side and the bubbles stop forming.  Serve with butter, syrup, or whatever your favorite pancake toppings are.

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