A lot of recipes for sourdough pancakes call for making the batter the night before, but I don’t always know what I want to eat the next morning. Because this recipe uses a sourdough starter, the batter can be mixed up just before it hits the pan.
If you don’t have a sourdough starter, you will need to plan the night before and mix up a poolish (1 cup of water, 1 cup of flour, and 1/4 teaspoon instant yeast) 8-10 hours before making the pancakes. If you have a starter, just pull it straight from the refrigerator. I usually let it come to room temperature first, but it will work either way.
I also usually make half of the recipe below since it calls for a lot of starter and since we don’t normally need that many pancakes. Someone asked me the other day, “how do you halve 3 eggs?” Good question. I either use two eggs and add a little more flour, or I mix up the three eggs, divide the mixture into two even amounts, and cook the left-over amount for my dog. Guess which one the dog prefers…
- 3 large eggs
- 1 cup milk
- 2 cups sourdough starter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/4 cup granulated sugar
- 1/4 cup butter melted
1. Beat the eggs in a medium bowl. Add the milk and sourdough starter and stir to combine.
2. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and sugar. Add to the egg mixture, mixing well. Stir in the melted butter until combined.
3. Lightly grease a hot griddle or cast iron pan. Drop 1/4 cup of the the batter and cook until lightly brown, turning only once.
Yields about 12 good-sized pancakes.
I found this recipe at www.breadtopia.com a few years ago and have used it with my sourdough starter to great success.