One of my favorite memories from culinary school was the week we learned about sourdough bread and each made our own starter. I was fascinated by the processes. I proudly brought mine to class and baked the prettiest and tastiest loaf of sourdough bread, and vowed I’d be making sourdough bread from that starter for years to come.
But I didn’t. I neglected it and eventually had to throw my starter away. When I saw this Red Star Yeast recipe for sourdough pancakes, it reignited that initial excitement. Me and sourdough, we were going to start afresh.
Don’t be intimidated by the sourdough process. Fermenting a “starter” of yeast, flour, water, and sugar is as easy as stirring a batter in a bowl every day, because that is all you have to do. Really! As the batter sits it develops a sour flavor over time, so it’s best to let it sit for five days before making these pancakes or baking a loaf of bread.
You all know I’m a pancake lover and I really love this variation. These sourdough pancakes are light and tender, with a distint tang that lends itself really well to a topping of fresh fruit in addition to the traditional butter and maple syrup.
We’ve already flipped up a few batches of pancakes from the starter I made last week and I’m looking forward to many more. I think I see a pretty loaf of bread in my future too.
- 1 cup (237 ml, 8 fl oz) whole milk
- 1¼ cup (155 grams) all-purpose flour
- ½ cup (118 ml, 4 fl oz) sourdough starter (see recipe below)
- 1 tablespoon vegetable oil
- 1 large egg
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- In a large bowl, combine the milk, all-purpose flour, and sourdough starter. Let sit for 30 minutes. Add the rest of the ingredients to and stir until just combined. It's okay if a few lumps remain.
- Preheat a greased cast iron pan over medium heat. Add ¼ cup of the batter to the pan and cook until edges appear dry and bubbles appear on the surface, about 3-4 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Place cooked pancakes on a plate covered with a clean towel to keep warm. Serve pancakes with butter, maple syrup, and fresh fruit or as desired.
- Store leftover pancakes in an airtight container with parchment paper between each pancake. Pancakes will keep in the fridge for up to 5 days, and in the freezer for up to 4 weeks.
- 2 cups (474 ml, 16 fl oz) water
- 3½ cups (420 grams) bread flour
- 2¼ teaspoons (1 package, 7 grams) active dry yeast
- 1 tablespoon sugar
- Dissolve yeast in warm water and let sit for 5 minutes. In a bowl, combine the yeast mixture, flour and sugar and mix with a spoon by hand. Cover loosely with plastic wrap and place in a warm place. Stir a few times every day. Starter will rise and fall during the course of fermentation.
- Let stand for at least 5 days before using. To use starter, measure out amount required for recipe.
- Replenish starter with 3 parts flour to 2 parts water with 1 teaspoon sugar. Stir until blended. Let sit for at least 12 hours before using starter again.
Disclosure: This post is sponsored by Red Star Yeast. All opinions are my own, as always. Thank you for supporting these sponsors that help me create new content.
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