Use Homemade Starter for Sourdough Pancakes
Sourdough Starter to Makes Tasty Griddle Cakes
Sep 26, 2009
This pancake recipe requires a mature sourdough starter for the main leavening. The sourdough starter should be made and fed for at least a couple weeks before using it so that it has a rich sourdough flavor and enough strength to leaven the pancakes. Since sourdough takes more time to leaven baked goods than yeast or baking powder does, the process begins with a “sponge” that is made from the starter the night the before.
To Make a Sponge with the Sourdough Starter
At least 12 hours or so before making the pancakes, remove a cup of sourdough starter from the refrigerated jar of starter, and put it in a large mixing bowl, then add:
- 2 cups of warm (not hot) water
- 2-1/2 cups of all purpose flour.
Mix the ingredients together, and let the sponge stand overnight in a warm place (about 70 degree F.), lightly covered with a clean dishtowel.
Replenish the Remaining Starter
Before returning the jar of remaining starter to the refrigerator, make sure there will be enough starter for next time by stirring in a half cup of warm water and a cup of flour to the jar. Let the jar of starter sit at room temperature overnight before returning it to the refrigerator.
Mixing the Sourdough Pancakes
The next morning the sponge will have grown to be about twice the size it was the night before. It will be full of bubbles and have that great, tangy sourdough smell. In a separate bowl, stir together the following ingredients:
- 1 egg
- 2 tablespoons vegetable oil
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons of sugar
Add this mixture to the sponge mixture, and stir it in.
Optional Ingredients
If desired, at this point a half cup to a cup of any or all of these ingredients can be added to the batter:
- blueberries, blackberries or diced peaches
- walnuts or pecans
- currents, raisins or craisins
- chopped dried fruit such as apples, dates, or apricots
Let the batter rest for about 10 minutes while the griddle heats.
Cooking the Pancakes
When the griddle is good and hot, drop a couple tablespoons of the batter onto the well-greased surface. It takes a bit more heat to cook sourdough pancakes so don't be in too big a hurry to flip them. Wait until the edges of the pancake are dry, and the middle is full of bubbles before trying to flip the pancake.
Stack the pancakes, add butter and syrup, and enjoy. These pancakes take more preparation than ordinary pancakes, but they are worth the work and the wait.
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