If you’d like the same kind of zip in your pancakes that you get from sourdough bread, this is for you.
For some years, my basic pancake recipe was pretty straightforward: equal portions of white and whole wheat flour; salt, baking soda, egg, milk, oil. I worked variations, including adding a second egg and/or using massive amounts of baking soda in an effort to get them to really rise. They came out well enough, although I had to force myself to turn the heat down low enough so they cooked all the way through without getting burned on the outside. And if my pancakes did rise, they were often not cooked all the way through, with a gooey middle.
Sourdough to the rescue: These are actually easier to prepare, they taste better, and they rise!
If you’re like me, and regularly feed a sourdough culture without having the time to bake bread every other day, you may very well have a container about to overflow with culture. Herewith, a delectable solution to the problem of runaway culture. This recipe is adapted from The Village Baker, by Joe Ortiz. While he specifies a milk starter, I use the same culture that I use for bread, a blend of unbleached white flour and water. I’ve also omitted the sugar that he calls for. To my palate, sugar negates with the acidity of the sourdough – especially when you’ll likely slather them with maple syrup anyway. If you’ve got a runaway sweet tooth, don’t let me stop you, but really. You don’t need sugar in this pancake batter.
- 1 cup sourdough culture
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 1 egg
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
Mix the sourdough culture, flour and milk together and let it sit out overnight. In the morning, add the egg, oil, salt and baking soda and mix well.
Preheat a pan or griddle over medium heat. Grease it if you prefer; I seldom do. These tasty morsels rise nice and tall on the griddle. Their tangy acidity contrasts nicely with a modest dose of maple syrup. A few strawberries or blueberries in season are nice too.