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Best Sourdough Pancakes * Recipe

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This recipe for Best Sourdough Pancakes * is from Maxine's Add-Ons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry ingredients:
1 1/2 c. flour (190 grams)
2 T. sugar (24 grams)
1/2 t. fine sea salt
2 t. baking powder
1 t. baking soda

Wet ingredients:
1 c. sourdough starter, active or discard (240 grams)
2 large eggs
1 c. milk, more if needed (240 grams)
3 T. butter, melted (42 grams) or oil
Directions:
Directions:
Overnight Preparation: For thick and fluffy pancakes:
Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly and pourable. Add extra milk, 1 T. at a time to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.
Same day preparation:
In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are okay.

Pour about 1/3 c. of batter onto hot pan. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minutes or so.
Number Of Servings:
Number Of Servings:
10-12 pancakes

 

 

 

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