Sourdough Pancakes
Course:
Breakfast
Ingredients
Dry
- 190 grams Plain Flour
- 24 grams Sugar
- 1⁄2 teaspoons Salt
Wet
- 240 grams Sourdough Starter (discard or active)
- 2 Egg
- 240 millilitres Milk
- 42 grams Butter (melted)
Dry (Added Later)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
Steps
Preparing the day before is recommended.
- In a large bowl, whisk the dry ingredients together.
- Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are okay.
- Cover, and chill overnight.
The next day:
- Preheat the cast iron over medium heat (5 or 6) for at least 15 minutes.
- Remove from the fridge and sift the remaining dry ingredients into the mixture.
- Whisk well to combine.
- Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using.
- Melt a small pat of butter in the pan and swirl it around to coat.
- Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles/holes appear on the surface that do not disappear, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.
- Be sure to re-add butter in between each pancake.
Store in an airtight container at room temperature.
Source: https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/