Next time you want to put a twist on a breakfast classic, turn to this Sourdough Pancakes recipe.
This Sourdough Pancakes recipe makes hotcakes that are unique and scrumptious – they’re not really pancakes, but more similar to crepes. You’ll notice there is no addition of flour to this recipe, just the sourdough, and as a result, you’ll end up with a somewhat tart, deliciously true sourdough taste. I love this recipe for its science-experiment qualities; when you add the baking soda, the batter will fill with thousands of tiny air bubbles and double in volume.
How to Make Sourdough Bread
2 cups sourdough starter
2 tablespoons sugar
3 tablespoons oil
1⁄2 teaspoon salt
1 teaspoon baking soda
1 tablespoon warm water
Mix together sourdough starter, sugar, oil, egg and salt; set aside.
Heat griddle on medium-high heat.
Mix baking soda in warm water, then add to sourdough mixture. Fold batter gently – do not beat or over mix. The sourdough should fill with bubbles and double in size.
Using 1⁄4-cup measuring cup, immediately begin pouring batter onto hot griddle and cook until browned, flipping once. (Hotcakes should be cooked while bubbles are active.)
Serve immediately with butter, maple syrup, honey or jam.
Yields 16 5-inch hotcakes.
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