It’s been ages since I’ve made these, and they are absolutely my favourite pancake recipe, ever.  They’re just a bit of a PITA to make. 😀

The original recipe called for sour cream.  I substituted yogurt “cheese”, which my daughter described as “sour cream 2.0 – like sour cream, but MORE”. 😀  I was out of yogurt cheese, but I still had some of our homemade yogurt, so I quickly made some.  It took two batches to get the amount I needed for a double recipe, and I also have some whey for our next bread baking.

So I’ll start with instructions on how to make small batch yogurt “cheese” for a sour cream substitute.

Needed:
About 1/2 cup yogurt
2 coffee filters
fine sieve/strainer that will fit over a measuring cup
2 cup measuring cup

1. Place the strainer over the measuring cup.  (If yours has a heavier handle like mine does, you might need to have something next to it to prop it up.)
2. Line the strainer with 1 coffee filter
3. Pour in the yogurt.  Let sit to drain long enough that, when you pull the coffee filter inwards, then let it fall back again, the yogurt stays behind cleanly.  About an hour or so.  You will find the outer edges are thicker and the middle is still soft.
4. Draw edges of coffee filter in and lift out the yogurt.  Place the second filter into the strainer.  Gently roll the yogurt into the new filter, so that the softer middle is mostly on the bottom of the filter.  Leave to drain until desired thickness.
5. At this point, if you want it to drain faster, or want a thicker “cheese”, fold the filter sides over the yogurt to completely cover it.  Place a small, flat object (I used one of the many tiny dishes in my collection) over the filter, than add a weight, such as a can of beans, on top.
6. When at desired consistency, remove from coffee filter, place in a sealed container and refrigerate.
7. Reserve the liquid for bread baking.

The 1/2 cup of yogurt will yield about 1/3 cup yogurt “cheese”, depending on how long you let it sit to drain.

And now… on to the pancakes!

This recipe is modified from “Cornmeal Pancakes” in The Sourdough Cookbook by Rita Davenport.

Here is the ingredients list for a SINGLE recipe.

1/2 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp sugar
1 egg
1/2 cup sourdough starter
1/2 cup milk
1/2 cup sour cream (or thick yogurt or yogurt “cheese”)
1 1/2 Tbsp vegetable oil

1. In a medium bowl, combine all dry ingredients, then set aside.
2. In a small bowl, beat the egg, then mix in milk and starter.
3. Add egg mixture to the dry ingredients and stir until just moistened.
4. Fold in oil and sour cream or sour cream substitute.
5. Preheat and oil frying pan.  Cook 1/4-1/2 cup of batter per pancake for a minute or two, each side.

Note: kitchen chemistry!  When the wet and dry ingredients combine, the acidic sourdough starter and sour cream/yogurt cheese will react to the baking powder and baking soda, causing it to bubble up.  The batter will still be very thick, but light and fluffy at the same time.  Be gentle with it, to keep those bubbles for light and fluffy pancakes!

I like these with nothing but a bit of melted butter on them, but of course you can top them with whatever you want.

I hope you enjoy these as much as we do!

The Re-Farmer