Take a cup off your refreshed starter for a quick batch of sourdough pancakes.
I love baking bread, muffins and pancakes from my sourdough starter. It’s the satisfaction of managing a natural, living fermentation well. Because the starter in the jar is a live thing, as live as the basil and mint growing in containers on my porch.
And accepting sourdough’s slow rhythm grounds me. There’s no instant anything with sourdough, no megabytes, no nanoseconds, no optical fiber. Sourdough’s main ingredient is unfolding time. If you’re willing to learn its secrets, you can make sourdough – and time – your own.
There are two ways that I know of to make sourdough pancakes or muffins. One is to take starter and make a new fermentation – a batter, not a dough. Another is to take about a cup off a sourdough sponge. That’s the first rise, which has almost all the required flour and is light and bubbly but soft and tacky. (Adding the rest of the flour, you make a sturdier dough to knead and allow to rise the second time.)
You thin this cupful of sponge with egg and oil, adding baking soda and flavorings. If necessary, add some milk. I made these pancakes the second way, but didn’t need more liquid than the egg and oil.
- 1 cup dough from risen sourdough sponge
- 1 tablespoon oil
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 beaten egg
- 1 teaspoon baking soda
Mix the ingredients in the order given, stirring thoroughly but briefly – just a minute or so.
Fry as you would any other pancake.
That’s it. Enjoy!
And now that you've mastered the sourdough pancake, check out our roundup of 8 scrumptious breakfasts from around the world.
Related Topics: Vegetarian