Sourdough Pancakes

This morning was our first use of the sourdough starter, to make some basic pancakes.

They were awesome.

I topped mine with just a bit of butter and a sprinkling of brown sugar.

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The sourdough flavour was mild, but definitely there.  They were also light and fluffy.

Before I go on to the recipe, here are a few tips.

It’s very helpful to pre-measure all your ingredients first.  It’s also a good idea to use a bigger mixing bowl that you might normally use.  Once the wet and dry ingredients combine, there is a chemical reaction between the baking soda and the sourdough, causing it to bubble up and expand a fair bit, very quickly.  I’ve made a flapjack hotcakes recipe using an Alaskan Sourdough where the batter would quickly triple in size!  You’ll want to be able to start cooking them right away, to keep them all light and full of air.  I started preheating my pan after pre-measuring the ingredients, and just before I starting combining them.

Again, you’ll want to avoid using metal bowls or utensils.  Metal will affect the flavour of your sourdough, so stick with wood, plastic, glass or ceramic.

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It now has a name!  Meet Sir Sour Alot!

 

This is what the sourdough starter looked like this morning, before I stirred it.  With my doubled recipe, I used 2 cups of starter, which left behind maybe 1/8th of a cup.  More than adequate.  I fed the remains with equal parts flour and warm water, plus a bit of sugar, right away.  I will feed it again tonight, so there will be a decent quantity for anything we’d like to use it for tomorrow.

Here is the recipe I used this morning, except that I made a double batch.

Quick Sourdough Pancakes
(from The Sourdough Cookbook)

20180102_111510828317172.jpg1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
1 egg (beaten)
1 cup sourdough starter
1 cup milk
3 Tbsp vegetable oil

20180102_1118001516703109.jpgIn a large bowl, stir together the dry ingredients and set aside.

In a medium bowl, stir together the wet ingredients.

Add wet ingredients to the dry ingredients and mix until just moistened.

Cook on pre-heated griddle or frying pan for about 1-2 minutes each side, or until golden brown.

20180102_114909672118921.jpgI like to finish off cooking with one giant pancake.  Just because.

These can be modified by adding chopped pecans, frozen berries, diced bananas or even crumbled bacon.  Just fold 3/4-1 cup into the batter after it’s mixed.

If you give these a try, do feel free to leave a comment and let me know how you like it!

The Re-Farmer

 

 

 

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