Sunday, April 7, 2013
This is a great recipe for breadmakers who are looking for ways to use up some of that sourdough starter. Sourdough Pancakes are denser than regular pancakes, with a slight tang. You can top them with carmelized bananas (recipe below) or just serve them with real maple syrup or fresh fruit.
Sourdough Pancakes (makes about 20 pancakes depending on size)
1 1/2 Cups all-purpose flour
1 Tablespoon Sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 Cups sourdough starter
1/2 Cup milk
1/2 Cup melted butter
Start heating your griddle, especially if it is cast iron, before you mix the recipe. Heating the griddle "low and slow" is best for evenly browned pancakes - If using cast iron, heat it for a good 15 minutes on low or medium low heat.
Mix dry ingredients together in a mixing bowl, stirring well to make sure everything is blended.
In a separate bowl, stir together the sourdough starter, eggs, and milk. Add these into the dry ingredients and give it a good stir. Add the melted butter last, stirring just until incorporated.
When the griddle is preheated, pour the batter on by the 1/4 cup full (adjust to your own personal size preference). Watch the pancakes to see when they start to bubble. BUT WAIT! Don't just flip them when they begin to bubble - look closely at the edges of the pancakes, and when the edges are starting to dry, then flip them. Give them 30-60 seconds on the second side and then remove.
Serve warm. If you are cooking for a crowd, you can keep them warm on a cookie sheet in a warm oven (200 degrees) while you do more batches.
Carmelized Bananas: Put 1 Tablespoon Brown sugar and 1 Tablespoon Butter in a saute pan. Heat until it begins to bubble. Let it bubble for 30 seconds to make a syrup. Add 2 Bananas that have been sliced into "coins" about 1/4 inch thick. Heat for 30-60 seconds, just until the banana slices have browned a little. (These are not truly "carmelized" per se, because they are not browned until they make their own syrup. But bananas will mush up to nothing if you cook them too long.)
Posted by Christa Dunn