bcmom's kitchen

bcmom's kitchen

Wednesday, December 24, 2008

Sourdough Pancakes

I found the original recipe, and then changed it. Mostly I increased it, added whole wheat flour, and made the batter thicker. The original recipe made some very thin pancakes, and we like ours to have some substance to them. Here's my recipe for sourdough pancakes:

Sourdough Pancakes
  • 1 cup sourdough starter (see recipe)
  • 3 cups lukewarm water
  • 3 cups whole wheat, 1 cup white flour
  • 3 tablespoons granulated sugar
  • 1-1/2 teaspoon salt
  • 4-1/2 tablespoons vegetable oil
  • 3 large eggs
  • 1 cup flour
  • 1-1/2 teaspoon baking soda
  1. Combine the starter, flour and water in a large non-reactive bowl. Beat until smooth, place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 3/4 cup all-purpose flour and 3/4 cup water; let stand until next morning; then refrigerate.)
  2. Next morning, add the sugar, salt, oil, and eggs.
  3. If desired, add the additional flour for a thicker batter. To avoid lumps, sprinkle half the flour on top of your batter, let sit for a few minutes and then slowly stir it in. Repeat until you get the desired consistency.
  4. Dissolve baking soda in 1 tablespoon or so of water and mix into batter.
  5. Heat a lightly greased griddle or skillet over medium heat (375°F - 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
  6. For each pancake, ladle batter onto hot griddle. Cook pancakes until surface is covered with bubbles and pancakes appear dry around the edges. Turn and cook other side until golden brown.

Yum! Serve with syrup and bananas or peaches or whatever fruit you like on your pancakes.

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