Sourdough pancakes are easy when using sourdough starter or discard- and have a delicious tang that makes a perfect short stack for breakfast.
By Sue Lau | Palatable Pastime
My recipe of the day is with the blogging group Fantastical Food Fight, where each month we blog recipes utilizing a specific ingredient or theme. This month it is sourdough. What fun!
I first started making sourdough years ago when I used to post at Recipezaar (which morphed into Food.com then Genius Kitchen- you know the place, right?) I had tried a recipe for sourdough starter that Bergy had posted (Bergy still posts at Recipezazz along with Kittencal and a few others), and afterwards, used that starter to make sourdough pancakes. I am also sharing a pancake recipe with you today, pretty much based on the same one. It is an adaptation of a recipe by Patricia Duncan.
Planning what to make with Sourdough
I was thinking of making a sourdough boule- which I love. But as luck would have it, I still had some boule in the fridge. Do you keep you bread in the fridge to help keep it fresh? With just the two of us here, and me having to limit how much bread I eat, it just makes sense.
My Love of Sourdough–Even if not Mine!
The sourdough boule I had on hand is by Sixteen Bricks bakery here in Cincinnati. Their bread is so over the top with flavor and crumb that I don’t even really need to make bread if I grab one of their loaves. If you live locally, you should grab one and enjoy.
Looking Ahead for More Sourdough Recipes & Tips
But if not, we are going to be utilizing a number of sourdough recipes, both today in the linkup below, shared by friends, and also I will post more later, since I have a starter going.
A Specialty Starter?
The starter I used for this is based on one somebody was using at Recipezaar that they had sent off for- a Red Sea Starter, which was dried. Did you know you can dry some of your starter and save it for whenever? Anyway, they were kind and loving enough to send me some, which promptly fell to the back of the pantry since I had a starter going at the time. And over time I forgot about it when I needed it and remembered it when I didn’t and now (embarrassingly) I have to say that after 16 years I finally got the thing going.
From Bed to Breakfast!
You might think it wouldn’t get off the drawing board but no. It took off so gangbusters that I thought it might bite me when I went to feed it. So thusly, I have given it a name, and that name is Fi-Dough- kind of like the rottweiler of the sourdough world. Fi-Dough is sleeping right now, waiting in the fridge for another chance to “rise to power”.
When I get a few moments I will make a post on sourdough starters, how to start one from scratch, how to start one from dried, how to tend it, and also how to put it to bed. If you’re like me, you’ll bake and bake and bake with it then suddenly get bored. If you know how to store it you don’t have to worry about it sitting in the fridge there, getting all funky and stuff.
Flapjacks are Easy Peasy
But for now, we’ll make pancakes, since you don’t have to worry about flipping the oven on for that one, and it makes a nice add on for breakfast or brunch.
I didn’t have my strawberry syrup made in time for these, but check that recipe out, as I would recommend putting sliced sugared strawberries on these pancakes, topping that with syrup, then burying the whole shebang under a mountain of whipped cream.
Fantastical Food Fight
Fantastical Food Fight is a monthly blogging group hosted by Sarah Ellis.
Each month we blog recipes on a common theme.
Sourdough Food Fight
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- 1 cup sourdough starter or sourdough discard
- 2 cups milk or water
- 2 cups all-purpose flour
- 1 large egg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted butter
- For feeding starter:
- 1 cup all-purpose flour
- 1/4 cup warm water
- The night before preparing,remove sourdough starter jar from fridge and let sit at room temperature.
- In the morning, once the starter has risen a couple of inches, remove one cup from the jar and set aside; feed the remaining starter with one cup all-purpose flour and 1/4 cup warm water and stir, then replace starter jar to the fridge.
- If the starter has not risen, may be dormant and require a feeding first, or more time to aerate. Make sure the starter can breathe (I use a rubber band and a piece of cheesecloth over the top of the jar- no tight lids please). Also make sure your starter has enough room in the jar to grow after feeding- you can take some off and dry it in a dehydrator and store it (this is known as putting it to bed).
- Take the cup of starter you removed and mix it with the milk, flour, egg, baking soda, baking powder, salt and melted butter (cooled dowuntil it comes together, but do not overmix.
- Heat a griddle to moderate and lightly oil.
- Drop batter by 1/4 cup measure onto griddle (I use a #16 disher/ice cream scoop- if you aren't sure of the size, test it by filling the scoop with water and measure).
- When pancakes have lots of holes and seems somewhat dry looking, flip the pancakes and cook the other side.
- Keep pancakes warm while you do the remainder. You can keep them on a cookie sheet- most times I don't keep in oven but will just nuke them if they got cold while waiting.
- Serve pancakes with butter and syrup as desired.