Sourdough Pancakes

This pancake recipe is a good way to use your extra sourdough starter.  Besides, you couldn't ask for an easier recipe that this one.  On top of which the pancakes are so light that they "melt in your mouth."

If starting from base starter; then the night before, mix the flour, water, and starter and allow to sit and ferment in a large bowl overnight.

The next morning, add the sugar, egg, and oil; mix well.

Dilute baking soda in 1 tablespoon of warm water.  Only add baking soda to batter just before you are ready to cook the pancakes.  Fold gently into the sourdough batter (do not beat).  This will cause a gentle foaming and rising action.  Let the mixture bubble and foam a minute or two.

Heat up a lightly greased griddle until fairly hot; then pour batter onto the griddle.  For each pancake, pour 1/4 to 1/2 cup batter onto hot griddle.  Cook 1 to 2 minutes on each side or until golden brown.  Serve on hot plates.

Blueberry Sourdough Pancakes:

Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes.  Gently fold blueberries into the batter just before adding the baking soda mixture.

Apple Pancakes:

Grate some tart apples into the batter before adding the baking soda mixture.

Banana Pancakes:

Thinly slice or mash banana into the batter before adding baking soda mixture.


A Slightly Different Approach:

You have to get a jump on pancakes made with sourdough starter by starting the night before.  Yield: About 15 cakes.

Ingredients:

The night before:  Combine the flour, buttermilk, and the sourdough starter.  Cover and allow mixture to work overnight at room temperature.

In the morning:  Beat together the eggs, butter or oil, sugar, salt and baking soda.  Blend this mixture into the starter mixture.  The batter should bubble and foam slightly. 

Drop by 1/4-cupfuls onto a medium-hot griddle and cook until large bubbles appear.  Flip over and cook until browned.