Light and airy pancakes with the depth of sourdough flavor.
Course Breakfast
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Sourdough Rest Time 5 daysd
Total Time 5 daysd30 minutesmins
Servings 12(4-inch) pancakes
Calories 109
Author Annalise
Ingredients
Sourdough Starter
2cupswater(474 ml, 16 fl oz)
3 ½cupsbread flour(420 grams)
2 ¼teaspoonsactive dry yeast(1 envelope, 7 grams)
1tablespoongranulated sugar
Sourdough Pancakes
1cupwhole milk(237 ml, 8 fl oz)
1 ¼cupall-purpose flour(155 grams)
½cupsourdough starter(118 ml, 4 fl oz)
1tablespoonvegetable oil
1large egg
½teaspoonsalt
2tablespoonsgranulated sugar
1teaspoonbaking soda
Instructions
Sourdough Starter
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.
Sourdough Pancakes
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.