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sourdough pancakes (2)

Trying to get breakfast one the table for six people, who all like very different things, can be interesting.  I was also trying to get enough food in bellys so work could be done and people would stay warm.  In Houston, it is in the 90's and 100's.  On the land, we were lucky to have have weather in the high 60's.  And one day it was very wet on top of being in the 50's.  Fuel was a neccesity.  

The short people seemed to like the bread based breakfasts better.  The first time I made this pancake recipe, there was a quiet discussion of what would happen with the rest of the batter.  The thought was voiced that we would have pancakes the next day.  I actually made bread.  You can do that with leftover sourdough batter.  So we had these again that week and we had them again on Sunday.  We were missing on Sunday but it still worked.  

I have a very similar recipe here but changing the mixing order and using more time really develops the flavor.  The time really makes a huge difference.

sourdough pancakes

Note:  Leftover batter can be made into bread by adding enough flour to make a kneadable dough.  Follow as you would for a basic bread.  If you want cakier pancakes, add 1/2 teaspooon baking soda with the eggs but make sure there is space in your bowl for much expansion.

sourdough starter

3/4 cup water

1 cup flour

1 cup milk

1/2 cup melted butter or olive oil

2 to 4 tablespoons of sugar (to taste)

1/2 teaspoon salt (again, adjust this to taste)

1 cup flour

2 eggs

24 hours before you plan to eat, mix the starter, 3/4 cup water, and 1 cup flour in a large bowl.  Mix and cover for at least 8 hours.

About 12 hours before you plan to make the pancakes, remove a couple tablespoons of starter for the next time.  Add the milk, butter, sugar, salt, and flour to the starter.  Mix well.  Cover and let sit over night.

The next morning, heat a griddle or a large skillet.  Lightly butter or oil.  Let that heat.  Mix in the eggs (and optional baking soda) into the batter.  Drop by large spoonfulls on the pan.  Bake one side until the bubbles pop and the top is dryish.  Flip, and bake the other side for a few more minutes.  You wish golden on each side.

These really have become a standard. 

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