These buttery sourdough pancakes are perfection for breakfast. Jazz them up with berries or chocolate chips for extra fun to start your day.
My sourdough starter is still going strong ever since I brought it to life in March. Most of the time it gets puts to sleep in the fridge but if I anticipate a lot of usage I will use some and replenish overnight at room temperature so that it will be ready to go again the next day. Other than pizza dough my newest favorite recipe for that unfed sourdough starter, straight out of the fridge, is pancakes. The first batch I forgot to add butter into the batter and while they turned out puffier, they lacked on flavor so don’t forget the butter! They tasted much better once the butter was added. Do you ever forget to add an ingredient while cooking/baking?
One year ago: Twix Brownies
Two years ago: Peanut Butter Banana Bagels
Four years ago: Baked Blueberry Almond Pancakes
1 cup unfed sourdough starter
1/2 cup all-purpose flour
1/2 cup lukewarm water
2 Tbsp sugar
1 egg, lightly beaten
4 Tbsp unsalted butter, melted
1/2 tsp salt
1 tsp baking soda
1 Tbsp warm water
- Preheat a griddle or nonstick pan to medium-high (350-375 degrees).
- In a large bowl, mix together the sourdough starter, flour, 1/2 cup water, sugar, egg, butter and salt. Set aside.
- In a small bowl mix together the baking soda and water. Gently fold into the pancake batter. Let the mixture bubble and foam for 1 minute.
- Pour 1/4 cup of batter for each pancakes onto hot griddle, turn pancakes over when bubbles appear on the surface. Flip and cook until golden brown. Serve with maple syrup.
Source: Adapted slightly from Turnips 2 Tangerines.
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