Tart and rich with eggs and whole grain flour, these sourdough pancakes are an excellent way to use up excess sourdough starter. I have spelt starter which I use for this recipe.
Sourdough Pancake Recipe:
• Yield: 8 (6-inch) pancakes (4 – 6 Servings)
• Prep: 5 mins
• Cook: 20 mins
• Ready In: 8 hrs 25 mins
• 2 cups sourdough starter
• 1 cup sifted flour
• 2 eggs (beaten)
• 1/2 teaspoon unrefined sea salt
• 1/2 teaspoon baking soda
• butter, coconut oil or ghee (for frying the pancakes)
• milk / water to thin
1. Beat sourdough starter with flour, then place the batter into a mixing bowl, cover it and allow it to rest at room temperature for 8 to 12 hours.
2. Punch down the sourdough if it has risen, then beat in the eggs, salt and baking soda. If your batter is too thick, thin it with a bit of milk, cream or water (I add at least ½ c).
3. Warm a skillet over medium-high heat, drop in enough butter to prevent the pancakes from sticking (about 1 tablespoon). When the butter melts, reduce the heat to medium-low, then spoon 1/4 cup of batter into the pan. Cook each pancake until bubbles begin to rise to the surface – about 2 to 3 minutes, then flip and continue to cook a further 2 to 3 minutes. Continue working in batches, adding more butter as necessary. Serve warm with maple syrup or jam.