Light and airy pancakes with the depth of sourdough flavor.
- 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
- 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
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.
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.
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