Sunday, May 22, 2016

Sourdough Starter Pancakes


There are about a thousand recipes for pancakes on the internet and with about a thousand different ingredients to add to the batter (chocolate, kale, spelt...). Somehow though, it never occurred to me that you could (or even should) use sourdough starter as an ingredient. But why not? Why not add all that lovey developed flavor into the best weekend breakfast food? 

And when you're faced with a ravenous starter monster that lives in your fridge, you start thinking of ways to try and keep the beast at a reasonable volume. So we've been making everything with starter recently. And it seems pancakes are one of the most popular tried-and-true ways of using up some of that extra yeasty goodness hanging out in your fridge (or on your fridge, or wherever it is you keep your starter). The great thing about starter-based pancakes is that you can also use "not quite ready" starter in these. If you're just gotten your starter going and are dreading throwing away all that extra flour and water, these pancakes can be a great solution to the eternal waste problem that is keeping a sourdough starter. 

We've adopted and adapted the brilliant recipe from The Perfect Loaf for ours. There's really no magical ingredient or method to this (although the Skyr or Greek yogurt may be a bit unusual), which makes these pancakes so great to make whether you're trying to use up leftover starter or not. We opted for using white all-purpose bread flour in our recipe, but any flour will really do for this forgiving recipe.

Makes: 15-20 pancakes (enough for at least four, or for breakfast for a week!)

Time: 15 minutes, plus time for making the pancakes on the griddle 

Ingredients

2 eggs

1 cup milk

1 1/2 cup sourdough starter, unfed, straight from the fridge (or wherever you keep it; even not fully developed starters can work for this recipe) 

1 1/2 cups white all-purpose bread/hard flour

1 tsp baking soda

1 tsp baking powder

1 tsp fine salt (e.g. table salt)

1/4 cup white granulated sugar

1/4 cup melted butter (make sure it's cooled a bit to avoid scrambling the eggs)

1 1/2 tsp vanilla

1/4 cup Skyr or Greek yogurt


Method

With a fork, lightly beat the two eggs in a medium bowl. Add the milk sourdough starter, vanilla, and Skyr/Greek yogurt. Stir to mix everything together.

Combine the flour, baking soda, baking powder, salt, and sugar in a separate bowl.

Add the dry mixture to the wet, mixing well. Stir in the (slightly cooled) melted butter. 

Wait about 30 minutes to allow the batter to develop. You may start to see small bubbles on the top of the batter as the starter gets to work on the flour and sugar.

Put a large pan or griddle on high heat and grease with butter. Drop batter onto the pan or griddle and cook until bubbles start to appear on the top (about 2 minutes). Then flip to cook the other side (1-2 minutes). Cook in batches, making sure not to crowd the griddle. 

Douse with maple syrup and enjoy!





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