Sourdough Pancakes

Sourdough Pancakes w/ Strawberries & Powdered Sugar

Sourdough is one of the more intimidating baked goods that have been on my "Must Bake" list. Making and taking care of the starter is somewhat easy, but I always find that I get left with a lot of discarded starter after feeding it. I love to repurpose any scraps or extras, so I was thrilled to find out I could make pancakes.

These pancakes are flat & chewy, like a marshmallow. They have a hint of tang from the discarded sourdough starter. In this recipe, I also added some ripe bananas, which made them taste even better.

When I make pancakes, they are not the typical size where one pancake takes up a whole pan. I make mine about 2-3 inches in diameter, so keep that in mind when you see how much the recipe makes.

Recipe

Makes 45 pancakes

Ingredients

Overnight Mixture

• 2 cups all purpose flour

• 2 tbsp sugar

• 2 cups milk

• 2 tbsp vinegar

• 1 cup discarded sourdough starter
  

Pancake batter

• Overnight mixture

• 2 large eggs

• 4 tbsp butter, melted

• 3/4 tsp salt

• 1 tsp baking soda

Directions

Overnight Mixture

1. Stir your refrigerated starter, unfed, and remove 1 cup.

2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, vinegar, and milk.

3. Cover with plastic wrap and rest at cool room temperature, 65°F-70°F for about 12 hours, or overnight.

Pancake Batter

1. In a small bowl or mixing cup, beat together the eggs and butter.

2. Add to the overnight mixture.

3. Add the salt and baking soda, stirring to combine. The batter will bubble.

4. Heat a griddle or frying pan over medium-low heat.

5. Grease it with a small amount of butter, just enough to put a thin layer on the pan, and scoop one spoonful of the batter onto the griddle or frying pan. Make sure to leave enough room to flip each pancake. I can usually fit three pancakes in the pan.

6. Let the pancakes cook for 2 minutes, or until bubbles are popping on the top and the bottom is a golden brown.

7. Flip the pancakes and cook for 1 minute.

8. Repeat with the rest of the batter.

9. Top the pancakes with your desired toppings & enjoy. They go well with fruit, maple syrup, whipped cream, powdered sugar, and more!

Store pancakes in a container. They keep for about five days in the refrigerator.

Notes

• I used a metal spoon that is considered a teaspoon.
  

• I didn't have buttermilk available, so I made a substitute with vinegar and milk. If you have buttermilk, replace the milk and vinegar with 2 cups of it.

• To make a variation with fruit, like blueberries or bananas, or other toppings, like chocolate chips. You can use two medium ripe bananas that are mashed, 1-1 1/2 cups fruit that has gotten chopped or whole if they are berries, and/or 1-1 1/2 cups chocolate chips.

• Flambella adapted this recipe from https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe. From the website http://www.kingarthurbaking.com.