Sourdough Pancakes - Cheryl's version 10.18.22
*NOTE: Except for Step 2 below, don't overmix anything. Leaving lumps in the batter helps give a fluffier texture.
1) Mix lightly together in a medium/large bowl, and allow this mixture to ferment until bubbly:
- 1&1/4 cup active sourdough starter
- 1&1/4 cup all-purpose flour
- 1/2 cup warm milk
- 1 Tablespoon sugar
2) Meanwhile, thoroughly mix together in a small bowl:
- 1/4 cup all-purpose flour
- 1 teaspoon baking POWDER
- 1/2 teaspoon baking SODA
- 1/8 teaspoon salt
3) When the first mixture is ready from Step 1, gently mix in:
- The salt/flour mixture from Step 2 above
- 1 large, beaten egg
- 2 Tablespoons salted butter (melted, but cooled down)
4) After mixing everything, you can add milk, about a tablespoon at a time, if
the pancake batter is too thick. The amount of milk you need will depend on
how thick or runny the starter is.
SHOPPING LIST
- Active sourdough starter
- All-purpose flour
- Milk
- Sugar
- Baking powder
- Baking soda
- Salt
- Egg
- Butter (salted)
- Syrup and other pancake toppings
