Sourdough Pancakes

The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1 1/2 cups of flour (or 3 cups)(all-purpose flour or whole wheat – whatever you like) and 1 cup of warm water (85°-90°) (or 2 cups). Leave at warm room temperature overnight, covered well with plastic wrap.

The next morning, return 1 cup of the starter mixture to you crock/jar and put in the fridge for next time. Often if my starter has not been used for a while, I will empty the crock and begin the pancake batter as described above.  Then add flour and water mixing it into the crock (with the residue of starter left in the jar) to replenish the starter for my next batch of bread. I typically will leave out the replenished starter overnight to start my bread the next day. That way I have fresh lively, bubbly starter to begin with for my bread.

Then mix the remaining 1 1/2 cups of starter with

1 egg, slightly beaten

1 Tablespoon of sugar, honey, any sweetener (or more if you like)

1 Tablespoon of melted butter, coconut oil or cooking oil.

3/4 teaspoon of salt

1/2 teaspoon (generous) of baking soda (the baking soda neutralizes the acidity of the sourdough and will cause the batter to be frothy allowing the pancakes to rise).  The more baking soda added the less sourdough flavor will carry through.

2 –4 Tablespoons of milk or water (the amount of liquid will determine the thickness of your pancakes). 

For thicker pancakes I omit the milk/water.

Try to have your ingredients at room temperature. This will help to make more tender pancakes.  Bake on a 400° griddle. Enjoy!

For 3 cups of Pancake batter

Then mix the remaining 3 cups of starter with

2 egg, slightly beaten

2 Tablespoon of sugar, honey, any sweetener (or more if you like)

2 Tablespoon of melted butter, coconut oil or cooking oil.

1 1/2 teaspoon of salt

1 teaspoon (generous) of baking soda (the baking soda neutralizes the acidity of the sourdough and will cause the batter to be frothy allowing the pancakes to rise).  The more baking soda added the less sourdough flavor will carry through.

4 Tablespoons of milk or water (the amount of liquid will determine the thickness of your pancakes).  For thicker pancakes omit the milk/water.

Kyle Christensen January 2012