Sourdough Pancakes

So now that you’ve got that wonderful thriving sourdough starter why not make some hot cakes!? I’ve made pancakes more times than I can count, around here waffles and hot cakes are a weekend favorite. I’ve tried and tested a variety of sourdough pancakes and recently came up with the absolute perfect recipes. Its a great way to take that starter out of the fridge and really utilize it, plus it gives you the chance to feed the mother dough when she started to feel forgotten!

This is two recipes of mine. The first being “with wheat” I refer to it as with wheat instead of whole grain, whole wheat etc, because I use white wheat flour and I find the term “whole wheat” to be extremely over used and inaccurate 90% of the time. I make batches of pancakes and freeze small portions so they are easily made in a rush. They are great and really convenient to give my kids on even the busiest mornings. Just smear them with peanut butter and slice some banana you can eat it on the go, or sit down and drizzle them with some local honey, the wheat really adds a slightly toasted nutty flavor to this meal, and if you’ve got good honey that puts it over the top! The second recipe is regular All American Diner cakes. I often serve mine with a fruit compote of some sort. Homemade jam or “drunk fruit” (fruit used to make homemade flavored booze) is a great topping.  

Sourdough Pancakes With Wheat:
1 cup starter
1 cup white wheat flour
1 cup whole milk
2 eggs -slightly beaten
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon oil or melted butter
3 tablespoons sugar (upto 1/4 cup to your tastes)
1/2 teaspoon fresh grated nutmeg
The night before- prepare the sponge dough
Take your starter out of the fridge. If you want a much milder flavor pour off any of the excess black liquid thats formed on the top. Otherwise combine about 1/4 cup warm water and all purpose flour into the starter and mix it together. (with a non metallic utensil)
*This is what I call rejuvenating the starter, most people “feed”their starter by removing a certain amount of stored starter and discarding it and THEN feeding the dough. After you have removed your quantity you will feed it as normal. (1- place equal parts water and flour into the starter crock about 1/3 cup each of water and flour, stir to combine, 2- allow to bubble 4 hours or overnight. 3-Place back into the fridge)
Remove 1 cup of starter and place it in a medium sized non metallic bowl. Stir to combine with 1 cup of white whole wheat flour (or whole wheat) and 1 cup of milk or cream. Place a clean dish towel or cling wrap loosely on top of the bowl and rest over night. (or about 6 hours)
The following day:
To the starter, flour and milk mixture, combine the eggs, baking soda, baking powder, oil, sugar, nutmeg and vanilla. Stir until mostly combined but do not over mix.
If you have an electric griddle preheat it to medium or medium high heat. If your using a skillet place a non stick skillet on the stove and heat over medium to medium high heat. Lightly spray or brush with melted butter. Dollop about 1/4 cup portions (I use my standard ice cream scoop) into the pan and cook on the first side until bubbles start to show, with this batter it may be slightly difficult to tell since its a highly active starter and the baking powder and baking soda really bring it to life. Flip over and brown the other side one minute. Repeat until all of your batter is gone, adjust your heat as necessary to prevent burning.
All American Sourdough Pancakes:
Prepare as directed in the previous recipe except instead of using 1 cup of white wheat flour or whole wheat flour use 1 cup of Unbleached All Purpose Flour, add 1 teaspoon of vanilla extract. This is optional, sometimes I do add vanilla but often I opt to omit it even in “plain” hot cakes because with sourdough it really allows you to appreciate the diverse flavor of sourdough.