Sourdough pancakes are a real flapjack of Americana. They have all the flavor of the Great American West in one dish. In truth, the love of sourdough knows no boundaries, variations of sourdough pancakes abound throughout the world.
Sourdough pancakes are light and fluffy like a dainty tea cake yet are surprisingly filling. For even the most determined eater, it is hard to eat more than one or two. Sourdough pancakes are a big eater’s delight. Paul Bunyan-sized appetites will be filled with just a few pancakes. They have a stick to your ribs quality.
People who are not morning people will reform and embrace the day after they have just one bite. It is the sourdough starter that makes these pancakes extra special.
The yeast from the sourdough starter adds an earthy quality to these griddle cakes. Sourdough pancakes have a sharp fermented yeast tang that really comes to life with a good dousing of real maple syrup. A generous slab of butter on top makes for pancake perfection.
Sourdough pancakes have a rugged flavor that brings back the nostalgia of a dust-filled dude ranch lost in time. Hop on for the sourdough pancake ride!
Make the most of a morning. Try these homemade sourdough pancakes. They are a guaranteed crowd pleaser. Blaze a trail to your kitchen and stir up a batch.
Sourdough Starter Care
Keeping sourdough starter going requires regular tender loving care. Since the starter is alive, you have to work to keep it well.
The Right Container
Something like a mason jar with a matching lid makes an ideal sourdough starter container. Be sure to wash it out well and sterilize in boiling hot water first. Always keep sourdough starter covered and use some form of a glass or ceramic container for storage. In a pinch, even plastic will work. Never use metal.
How To Feed
Regular weekly feeds of all-purpose flour and warm water are required. Just a few tablespoons of each will do the trick. Mix in with a wooden spoon or the wooden handle of a rubber spatula. Do not use metal utensils.
Be sure to use plain old tap water and regular all-purpose white flour; unbleached is best. Never add anything else — no self-rising flour, no whole wheat flour, no cake flour, etc. Other types of flour or any other substance other than plain water could spoil the starter.
Storing And Cooking Preparation
Store sourdough starter in the refrigerator. Plan ahead and take the starter out of the fridge two days before making pancakes. Mix in a few tablespoons of plain warm tap water and a few tablespoons of all-purpose flour. Place on a counter top so the starter can get to room temperature and grow.
Sourdough starter does involve some fuss. All of that is forgotten when a batch comes hot off the grill. Make some sourdough pancakes and you will know why the Old West and other worldly places enjoy them too. Sourdough pancakes prepared anywhere make for sweet memories.
3 tablespoons unsalted butter
1 cup self-rising flour
1/3 cup whole wheat pastry flour
1 tablespoon granulated sugar
½ teaspoon baking powder
1 cup milk
¾ cup sourdough starter
Melt butter on a non-stick griddle on low heat. Set aside.
Sift together self-rising flour, whole wheat pastry flour, granulated sugar and baking powder. Set aside.
Carefully separate eggs. Set yolks aside. Place egg whites in a large mixing bowl, metal is fine at this stage. Beat egg whites until soft peaks form. Add dry flour mixture, egg yolks, milk, sourdough starter and melted butter from the griddle. (Some of the melted butter will stick to the griddle and that is OK.) Mix just until blended but not entirely smooth. Some lumps smaller than the size of a pea in the batter are OK and will disappear when cooked. Set batter aside.
Place non-stick griddle on medium heat. Place a teaspoon of margarine in the center to melt. Once the griddle is hot, pour enough batter on to make the size of pancake you like. Cook for about three minutes or until air bubbles start to surface. Carefully, flip the pancake and cook the second side until the edges start to brown. The second side cooks faster and should just take a minute or two. To check when pancakes are done, use a spatula to turn up a little edge to see how brown the bottom is getting.
Serve hot with real maple syrup and real butter.
~ During the summer when blueberries are in season, gild the pancake lily by dropping a few washed fresh blueberries into the pancakes as they are frying on the first side.