My very first attempt at baking anything with my new sourdough starter last fall was Sarah’s sourdough focaccia with her Best Ever Minestrone.  It really doesn’t need to rise at all, which is good, because I don’t think mine did.  I thought I’d died and gone to Heaven in an Italian restaurant, though, when we ate dinner.  I couldn’t have been more pleased with the result!

The first time we made sourdough pancakes, however, we decided they just weren’t for us.  I tried Sarah’s Apple Cinnamon Sourdough Pancakes, and they were so sour mixed with the sweet.  Don’t give up on these, though, because I’ve since learned my lesson: it’s all about the sourness of the starter.  I’m so glad I tried again!

I’ve taken to making pancakes the day after I take a bunch of starter out to make bread, because then I can mix lots of new flour and water, make the starter the perfect consistency for pancake batter, and it’s all ready to go the next morning and not too sour.

Donielle also has a good sourdough pancake recipe, which is basically the same as Sarah’s without the fancy add-ins. Both recipes include adding baking soda to the mixture right at the end.  Do this with kiddos nearby to watch that batter swell twice its size in about a minute!  Cool science!

More Sourdough Pancakes

Here is another recipe from Sarah, who doesn’t like to throw away her sourdough starter when it gets too much! (She shared crackers yesterday.)

Ingredients:

Approx 1 C sourdough starter
1 C whole wheat flour
½ – ¾  C milk, depending on how thick you like your pancakes.
¼ t salt
1 T baking powder
2 beaten eggs
2 T melted butter
1 t vanilla (optional)
½ t cinnamon (optional) or other spices

Equipment:

• Large mixing bowl with lid
• Additional bowl for beating eggs
• Wire whisk
• Griddle
• ¼ c measuring cup for scooping batter (optional)

Method:

The night before you want to make pancakes, combine the starter, flour and milk in a bowl. Cover and let it soak at room temperature for at least seven hours.

In the morning, preheat your griddle.  Then stir the flour/starter/milk mixture.  Beat two eggs in a separate bowl then add them to the batter. Then add the salt, baking powder and optional vanilla and/or spices.  Gently mix in the melted butter and let the batter rest for five minutes.

Grease your griddle with coconut oil or butter.  Scoop pancake batter onto preheated griddle and allow the first side to cook until you see bubbles forming and the edges getting dry or until the first side is golden brown.  Flip pancakes and cook until the second side is golden brown.

Makes over a dozen ¼ C pancakes.  (about 14-17)

Katie’s note: because sourdough pancake batter is always a bit bubbly, watch for the dry edges over the bubbles on top:

Our Family’s Favorite:

Like I said above, this may all be dependent on your starter and how sour it is, but just remember you may not have the same pancakes twice – ever – with sourdough.  Here’s one more quick recipe from the comments at Heavenly Homemakers:

Mix 1 cup flour, 1 cup starter and 1 cup milk.  Let rest overnight.

Add 2 beaten eggs, 1 Tbs honey or maple syrup, 1 tsp salt, 1 tsp baking soda, and 3 Tbs melted coconut oil or butter.  Mix and cook!

The bottom line: No matter what your starter is doing, you cannot mess these up. Okay, you could get them too sour.  But you don’t have to worry about the rising time…yet!  Come on back tomorrow for some pizza dough options from Sarah!

Get ready to bake bread on Friday by checking out Urban Homemaker’s bread pans. You can win three of them HERE.

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