Heritage Sourdough Pancakes

🕒 Prep: 12 min
🔥 Cook: 8 min
🍽 Serves: 4
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Sourdough pancakes are a delightful twist on a breakfast classic, bringing a unique tang and fluffiness to your morning routine. This recipe transforms your sourdough starter into a stack of pancakes that's both nostalgic and flavorful, perfect for a leisurely weekend brunch.

Ingredients for Heritage Sourdough Pancakes

Sourdough starter is the star here, giving the pancakes their signature tang and helping them rise. Using a starter that's been fed recently is ideal. All-purpose flour provides structure, while whole milk adds richness and helps create a smooth batter. A large egg contributes to the pancakes' fluffiness and binds the ingredients together. Unsalted butter, melted, adds richness and flavor. Granulated sugar sweetens the batter just a touch, enhancing the tangy sourdough flavor. Baking soda reacts with the acidity of the sourdough to give the pancakes extra lift and fluffiness. Finally, salt balances all the flavors, enhancing the overall taste of the pancakes.

Tips & Tricks

  • Ensure your sourdough starter is active and bubbly for best results.
  • If you prefer thicker pancakes, reduce the milk slightly.
  • Don’t overmix the batter after adding the baking soda; it can lead to dense pancakes.

Serving Suggestions

These sourdough pancakes pair wonderfully with a dollop of whipped cream and fresh berries. Try them with a drizzle of real maple syrup for a traditional touch, or top with a spoonful of lemon curd for an extra zing. A side of crispy bacon or sausage adds a savory balance to the meal.

Frequently Asked Questions

Can I use a whole wheat starter?
Yes, a whole wheat starter will work, though it may affect the texture slightly.
How long can I keep the batter in the fridge?
You can keep the batter for up to two days, but it's best used fresh for optimal fluffiness.
Can I freeze the pancakes?
Yes, freeze cooked pancakes in a single layer, then transfer to a bag. Reheat in a toaster or oven.

Heritage Sourdough Pancakes Recipe Walkthrough

Start by mixing the sourdough starter, flour, and milk in a large bowl. Stir until the mixture is smooth, then cover the bowl with a cloth and let it sit on the counter overnight. This resting period allows the batter to develop flavor and rise.

Come morning, add the egg, melted butter, and sugar to the bowl. Whisk everything together until well combined. Next, sprinkle the baking soda and salt over the batter. Gently fold these in, being careful not to overmix — you should see the batter start to bubble slightly.

Preheat your griddle or non-stick pan over medium heat. Lightly grease it with a bit of butter or oil. Pour about a quarter cup of batter onto the griddle for each pancake. Cook until you see bubbles form on the surface and the edges begin to set, which usually takes about two minutes. Flip and cook for another one to two minutes, until both sides are golden brown.

Continue with the rest of the batter. Adjust the heat as needed to ensure the pancakes cook evenly without burning.

Why You'll Love This Recipe

  • Uses leftover sourdough starter, minimizing waste.
  • Offers a unique, tangy twist on traditional pancakes.
  • Perfectly fluffy with a slightly crisp edge.
  • Easy to prepare with an overnight rise.

Ingredients

1 cup sourdough starter
1 cup all-purpose flour
1 cup whole milk
1 large egg
2 tbsp unsalted butter, melted
1 tbsp granulated sugar
1 tsp baking soda
1/2 tsp salt
Butter or oil for cooking

Step-by-step Instructions

1. In a large mixing bowl, combine the sourdough starter, flour, and milk. Mix until smooth and let it rest overnight at room temperature covered with a cloth.
2. In the morning, whisk in the egg, melted butter, and sugar into the mixture.
3. Sprinkle the baking soda and salt over the batter and gently fold to combine. Let it rest for a few minutes to activate the soda.
4. Preheat a griddle or non-stick pan over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
7. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

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