1/7/11

3 Sourdough Pancakes



I tried a couple of different sourdough pancake recipes, and hubby has declared this one a winner, which I get to share with you!  This is an easy way to use the sourdough starter that you take out weekly (or every two weeks) instead of throwing it away.

I feed my starter on Fridays.  The best way to measure your starter is to dip your measuring cup in water, then into your starter.







Combine your starter with egg, water and oil.

In a separate bowl, combine dry milk, salt baking soda, and sugar.

Add this to your wet sourdough mix and stir.  This was how runny the batter was:


Allow your batter to sit for 5-10 minutes.  This will all all of the flour to be absorbed and result in a smooth, melt in your mouth pancake.

Drop by 1/3 cupfuls onto a heated griddle.  Wait for the pancake to become bubbly.  Once the bubbles pop and the edges are dry, it is time to flip the pancake over.


This was thick, high and fluffy...just like hubby likes it!  If you like your pancakes thinner, by all means, add more water.

Sourdough Pancakes

Ingredients

1 c. sourdough starter (100%hydration)
1 egg, beaten
2 T. water
2 t. vegetable oil
1/3 c. nonfat dry milk powder
3/4 t. salt
1 t. baking soda
2 T. granulated sugar

Instructions

In a medium bowl, combine the sourdough starter, egg, water and oil.
In a separate bowl, combine the dry milk, salt, baking soda, and sugar.
Stir to blend ingredients.
Add to sourdough starter and mix till batter is smooth.  Let batter sit for 5-10 min to thicken.
Cook on a 300°F griddle until bubbles form, pop and the edges begin to curl.  Flip over and cook the other side till golden and brown.







Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover