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Sourdough Pancakes

Servings: 12 (4-inch) pancakes
Prep Time: 10 mins
Cook Time: 20 mins
Sourdough Rest Time: 5 d
Total Time: 5 d 30 mins
Light and airy pancakes with the depth of sourdough flavor.
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Ingredients

Sourdough Starter

  • 2 cups water (474 ml, 16 fl oz)
  • 3 ½ cups bread flour (420 grams)
  • 2 ¼ teaspoons active dry yeast (1 envelope, 7 grams)
  • 1 tablespoon granulated sugar

Sourdough Pancakes

  • 1 cup whole milk (237 ml, 8 fl oz)
  • 1 ¼ cup all-purpose flour (155 grams)
  • ½ cup sourdough starter (118 ml, 4 fl oz)
  • 1 tablespoon vegetable oil
  • 1 large egg
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking 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.
Recipe from Red Star Yeast.

Nutrition

Calories: 109kcal, Carbohydrates: 17g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 207mg, Potassium: 94mg, Fiber: 2g, Sugar: 3g, Vitamin A: 53IU, Calcium: 30mg, Iron: 1mg
Course: Breakfast
Cuisine: American
Author: Annalise

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