Description of this recipe: These sourdough pancakes are light, airy, and have a subtle tangy flavor that elevates them beyond your standard breakfast fare. The active sourdough starter not only contributes to the unique taste but also lends a delightful fluffiness to each pancake. This recipe is perfect for using up leftover sourdough starter and transforming it into a satisfying and memorable morning meal.
Why you will love this recipe:
- Unmatched Flavor: The tangy notes from the sourdough starter provide a depth of flavor that you simply won’t find in regular pancakes. It’s a sophisticated twist on a classic.
- Incredible Texture: These pancakes are exceptionally fluffy and light, thanks to the fermentation process of the sourdough starter and the addition of baking powder. They practically melt in your mouth.
- Easy to Customize: This recipe serves as a fantastic base for adding your favorite mix-ins. Fresh berries, chocolate chips, nuts, or even a sprinkle of cinnamon can transform these pancakes into a personalized treat.
- Uses Leftover Starter: If you’re an avid sourdough baker, this recipe is a lifesaver for using up excess sourdough starter that would otherwise go to waste. It’s a delicious and practical way to reduce food waste.
- Impressive and Simple: Despite the sophisticated flavor profile, these pancakes are surprisingly easy to make. The recipe requires minimal ingredients and straightforward steps, making it perfect for a weekend brunch or a quick weekday breakfast.
Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup milk (any kind, but whole milk adds richness)
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- Butter or oil for greasing the griddle
Preparation:
Step 1: In a large bowl, combine the active sourdough starter and milk. Whisk until the mixture is smooth and well combined. This ensures that the starter is evenly distributed and can activate the other ingredients properly.
Step 2: Add the eggs to the sourdough starter and milk mixture. Whisk again until the eggs are fully incorporated and the mixture is slightly frothy. The eggs will contribute to the richness and structure of the pancakes.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is crucial to evenly distribute the baking powder, which will create those light and airy pancakes.
Step 4: Gently fold the dry ingredients into the wet ingredients. Mix until just combined. It’s important not to overmix the batter, as this can develop the gluten in the flour and result in tough pancakes. A few lumps are perfectly fine.
Step 5: Preheat a lightly greased griddle or non-stick pan over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly. Ensure the griddle is not too hot, or the pancakes will burn on the outside before they are cooked through.
Step 6: Pour about ¼ cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 3 minutes. This indicates that the bottom is cooked and ready to be flipped.
Step 7: Flip the pancakes and cook for another 2 minutes, or until golden brown on the bottom. The pancakes should be lightly browned and cooked through. If they are browning too quickly, reduce the heat slightly.
Step 8: Serve the pancakes immediately while they are warm and fluffy.
COOKING Rating: Easy
Serving Suggestions:
- Maple syrup
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Butter
- Fruit compote (apple, berry, peach)
- Nutella
- Chopped nuts (pecans, walnuts, almonds)
- Powdered sugar
- Chocolate chips
- A drizzle of honey
Tips:
- Use active sourdough starter: Make sure your sourdough starter is active and bubbly before using it in this recipe. This will ensure the pancakes rise properly and have the best flavor.
- Don’t overmix the batter: Overmixing can develop the gluten and result in tough pancakes. Mix just until the ingredients are combined.
- Let the batter rest: Allowing the batter to rest for 10-15 minutes before cooking can improve the texture of the pancakes.
- Adjust the heat: If the pancakes are browning too quickly, reduce the heat to medium-low.
- Keep warm: To keep the pancakes warm while you cook the rest, place them in a preheated oven at 200°F (93°C).
- Make ahead: The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. You may need to add a little extra milk to thin the batter if it thickens up.
- Freeze: Cooked pancakes can be frozen. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Transfer the frozen pancakes to a freezer bag and store for up to 2 months. Reheat in a toaster, microwave, or oven.
- Add flavor: Mix-ins like blueberries, chocolate chips, or mashed banana can be added to the batter for extra flavor.
- For extra tang: If you like a more pronounced sourdough flavor, let the batter rest in the refrigerator for several hours or overnight before cooking.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Nutritional Information: (Approximate, per serving, without toppings)
Calories: 250-300 Protein: 8-10g Sodium: 300-400mg
Conclusion:
These Fluffy Sourdough Pancakes offer a delightful twist on a classic breakfast favorite. The tangy sourdough flavor, combined with their light and airy texture, makes them a truly special treat. Whether you’re looking for a way to use up leftover sourdough starter or simply want to elevate your pancake game, this recipe is sure to impress. Easy to customize with your favorite toppings and mix-ins, these pancakes are perfect for a weekend brunch, a quick weekday breakfast, or any time you’re craving a delicious and satisfying meal. So, gather your ingredients, fire up the griddle, and get ready to enjoy the best sourdough pancakes you’ve ever tasted!
Frequently Asked Questions:
Q1: Can I use discard sourdough starter in this recipe?
A: While you can use discard sourdough starter, keep in mind that the tanginess will be more subtle, and the pancakes might not rise as much. Active starter provides the best rise and flavor. If using discard, consider adding a pinch more baking powder to help with the rise.
Q2: Can I use a different type of flour?
A: Yes, you can experiment with other flours. Whole wheat flour will give a nuttier flavor and denser texture. Gluten-free flour blends can be used as well, but you might need to adjust the liquid to achieve the right consistency.
Q3: How do I know when the griddle is hot enough?
A: A good way to test if the griddle is hot enough is to flick a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. If it just sits there or evaporates slowly, it’s not hot enough. If it splatters violently, it’s too hot.
Q4: Can I make the batter ahead of time?
A: Yes, the batter can be made ahead of time and stored in the refrigerator for up to 24 hours. The sourdough will continue to ferment, so the flavor will become more pronounced. You may need to add a little extra milk to thin the batter if it thickens up.
Q5: What’s the best way to keep the pancakes warm while I’m cooking the rest?
A: Preheat your oven to 200°F (93°C). Place the cooked pancakes on a baking sheet in a single layer and keep them in the oven until you’re ready to serve. This will keep them warm without drying them out.
