Ode to thee fluffy pancakes with slow-melting butter and that light yet dense texture which compliments any topping from fruit to powdered sugar. Sourdough pancakes, you take my breath away.
Once you make sourdough pancakes, you’ll never look back because these skillet pastries are the highway to the danger zone. That’s just all there is to it. We’re shovin’ into overdrive. Now, on with the recipes:
Basic Sourdough Pancakes
- 1 cup sourdough starter
- 3/4 cup warm water
- 1 1/2 cup sifted flour (sift 3 times)
- 1 Tablespoon white sugar (more if you are so inclined)
- 1 Tablespoon brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 Tablespoons melted butter
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup buttermilk
The night before you intend to make the pancakes, mix 1 cup of starter with the warm water and sifted flour using a fork. Do not overmix. Let that be an anthem in your head throughout this pancake making adventure. No overmixing. I mean it. Let the mixture sit some place safe in your kitchen. Do not refrigerate. While waiting, you could watch Top Gun and try to make up a nickname for yourself that’s as cool as “Viper” or “Ice Man.” Then you realize there’s no cooler name than “Maverick” and give up.
In the morning, set out the melted butter, egg, and buttermilk. Everything must be room temperature. Whisk them together with the vanilla, salt, and sugars. Now add the sourdough mixture from the night before. Mix with a fork. Let stand for 5-10 minutes.
Drop them on a hot oiled cast iron skillet and flip as needed. Enjoy! Serve with any topping you desire. Exclude baking soda if you wish for flat pancakes.
Now, for puffed pancakes. Oh my, I love some puffed pancakes.
- make basic sourdough pancake recipe, increase eggs to three
- 2 apples or pears
- 2 Tablespoons honey
- 2 Tablespoons butter
- 1 Tablespoon apricot preserves/ jam
Preheat the oven to 450 degrees Fahrenheit. Core and slice the fruit. Melt the butter in a cast iron skillet. Add the fruit and saute over medium heat for a few minutes. Add the honey and cinnamon. Cook for a bit longer until fruit is tender. Remove from heat. Stir in apricot preserves/jam.
Now, you can proceed in one of two ways:
1.) Pour batter (with added eggs) into another hot skillet. Add fruit after baking.
2.) Pour batter over the fruit in the same skillet.
Bake 20-25 minutes or until the pancake is golden and puffed. Serve warm. Drizzle with syrup, brandy, or sweet cream. You have my permission to shout, “I feel the need — the need for speed!” at the top of your lungs to no one in particular. No, You are not crazy.
What’s my favorite topping? It’s classified. I could tell you, but then I’d have to kill you. Now hurry up and make some pancakes!