Sourdough Pancakes!
Ingredients:
- 90grams sourdough starter (unfed/discard)
- 120 grams all-purpose flour
- 12 grams sugar
- 5 grams baking soda
- 2.5 grams salt
- 2 large eggs
- 240 ml milk
- 30 grams unsalted butter, melted
- Optional: Additional butter or oil for greasing the pan
Serves 4 people
Instructions:
- Prepare the Sourdough Starter:
- Ensure your sourdough starter is at room temperature and has been recently fed or use the unfed/discard version. The sourdough starter should be bubbly.
- Mix Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
- Add Wet Ingredients:
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Add the sourdough starter as well. Gently fold everything together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Rest the Batter:
- Allow the batter to rest for about 15-20 minutes. This allows the sourdough starter to react with the baking soda, resulting in fluffier pancakes.
- Preheat the Griddle or Pan:
- Preheat a griddle or non-stick skillet over medium heat. If needed, grease it with a small amount of butter or oil.
- Cook the Pancakes:
- Pour 1/4 cup portions of batter onto the preheated griddle or pan. Cook until bubbles form on the surface of the pancake and the edges look set.
- Flip and Cook:
- Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
- Serve:
- Remove the pancakes from the griddle and keep them warm. Repeat the process with the remaining batter.
- Enjoy:
- Serve the sourdough pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
