Praise the heavens! These pancakes were two weeks in the making. And it all started with.. well.. forgive me.. a starter.
It turns out that a sourdough starter, a mixture of flour, water, bacteria and yeast, makes some pretty stellar pancakes. The cakes came out slightly thin, nicely browned and light as air. The starter and baking soda combination created insanely porous and light pancakes. The flavor? Combine sourdough bread and pancakes. Delicious. Super delicious. The slightly sour pancakes are perfectly complimented with maple syrup and sweet strawberries.
If you’ve followed along with me on my starter adventure, I hope you’ll try these pancakes. Jump on over. There are a few things you should know about this wacky pancake mix.
If you have no idea what’s going on, here’s a link to a link to all the sourdough starter madness.
It would seem that many things having to do with sourdough starters are an overnight process. These pancakes are no exception. For weekend pancakes, you’ll need to start you batter on Friday or Saturday night.
When combining a cup of starter with additional water and flour for the pancake, use a bowl with plenty of room. Your starter will grow a few times during the pancake making process. Make sure your bowl is made of glass or plastic. Metal does funny things that don’t agree with your starter.
Once you’ve removed the necessary amount of starter for the pancake batter, feed your original starter with a cup of water and a cup of flour, stir, cover and return to the fridge for your next sourdough adventure.
Heat a griddle and grease as you normally would for cooking up pancakes. I have to admit, it took me several rounds of pancake mistakes before I got the knack of cooking these beauties. My batter was pretty thin, maybe because my starter was thin, so it took a bit of practice to get a handle of the cooking. Not to worry, this recipe produces enough batter for a few rounds of mistakes.
Go on! Enjoy some pancakes. Let me know what you think?
I think it’s time for the real deal. Sourdough bread will be next.
recipe from Glass House
Mix 1 cup of starter, 1.5 cups warm water, 2.5 cups flour (a mix of white and wheat is good) cover with foil and let stand overnight. I put mine in the oven with the light on; it’s the perfect temp. The next morning:
Mix 1 egg, 2/3 cup milk, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons brown sugar and 2 tablespoons vegetable oil. Whisk into the mixture from the night before, let stand for five minute and drop onto griddle. Try them served with warm maple syrup and fresh strawberries and blueberries.