Is there one of us that does not love good pancakes or waffles for breakfast. I’m right there with you, and the top of my exclusive list of pancake recipes are the sourdough variety. The slight tang compliments the thin and light texture, that to me is the ultimate in pancake perfection.
The recipe begins with a good sourdough starter, outlined in my previous article regarding Sourdough, It’s Easier than you Think. Get your sourdough up and running and utilize this recipe for your first, rather easy endeavor into sourdough pancake nirvana.
- 2-3 hours before breakfast (the night before is fine as well), feed your starter with equal parts water and unbleached AP flour.
- Cover the starter with a paper towel and place in the oven with the oven light on.
- The next morning, remove 1-2 cups of starter and set it aside for your next recipe. Use the remaining starter for this recipe.
- 1 egg, beaten
- 2 Tbsp Buttermilk
- 2 Tsp Vegetable Oil
- 1/3 Cup Nonfat Dry Milk
- 3/4 Tsp Salt
- 1 Tsp Baking Soda
- 1 1/2 Tbsp Granulated Sugar
- 1 Cup Sourdough Starter
Combine the ingredients
- Combine Sourdough Starter, egg, oil, and buttermilk in a large bowl and lightly blend.
- In a separate bowl, combine the dry ingredients, and lightly mix with a fork
- Add the dry mix to the wet mix, then lightly blend. There may be some lumps, that’s fine, they’ll work themselves out.
- Set it aside until the cast iron skillet or griddle is almost medium hot. When that’s done and ready, toss a little water on the cast iron. If the water immediately beads up and dances around, the cast iron is ready to cook.
- Put some butter on a paper towel and coat the cooking surface
- Add your batter to the size pancake you want. It will bubble up with small bubbles. About a minute on each side.
Serve the pancakes hot, topped with your favorite pancake topping.