Sourdough Pancakes...for Reals This Time

Last night I decided that this morning we needed to have pancakes, sourdough pancakes.

I thought I'd blogged about making pancakes before, but that was actually just my recipe for pancake syrup.  This time I figured I'd log the few simple steps and put down a recipe....for reals this time.

Sourdough is easy to get started but you can buy starters already made that you simply need to maintain.


Ingredients:
Sourdough Sponge (about 4 cups)
2 Eggs, beaten
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Tablespoons Sugar
2 Tablespoons Oil
1/4 to 1/2 cup Milk

Sourdough recipes usually don't specify the amount of sourdough starter.  At best they just remind you to reserve a cup for your sourdough pot.  I keep a large pot so I can make a much larger amount of sourdough should I need to.  I also feed  my starter just before I put it in the refrigerator for longer-term (a week or two) storage.

You are best using regular sugar in this recipe and if you have it, bacon grease works great instead of the oil.

Add the eggs, oil, and enough milk to make the batter the consistency you want.  I usually use about 3/8 of a cup of milk.  I have used a bit more than 1/2 of a cup to make the pancakes almost crepe-like.

Blend all the dry ingredients together and gently fold them into the batter.

Let the batter rest for 10-15 minutes.  It will fluff up by almost half.

You'll know when the batter is ready because in addition to increasing in size it will get very bubbly.  These bubbles appear at the end of the rest period.

I use two big electric griddles set at 375* so I can cook the pancakes as quickly as possible.  Using a 1/2 cup measure I get 13 pancakes from this recipe and I can be eating in minutes.

I've found that if you make the pancakes a bit on the thin side they are really good cold.....but that might just be me.

Shared 2013.04.22