I noticed the other day that 84 people are now subscribed to The Gingered Whisk! Whoo! It’s nice to know that my little blog is starting to grow, and that people other than my parents and my best friends are reading and cooking with me. So if you are new here, I’m really glad to meet you! Feel free to drop me a line anytime. I also wanted to say that I am soo excited that I have had four submission accepted to Tastespotting, which in my mind is a big accomplishment because all the photos on there are so beautiful, and I am not nearly as talented as 99% people on there!
It is, of course, only natural that I make sourdough pancakes. Given my natural adoration to pancakes of all kinds, and my newfound joy of sourdough, it was only a matter of time before I attempted this.These aren’t the type of pancakes that you make when you just roll out of bed, though. Well, you can, you just have to do a little prep work the night before. All you have to do is feed your starter and leave it out overnight. That’s easy enough, right?
And you will be justly rewarded for your planning in advance, because these pancakes are a real treat. Combining the slight tang of sourdough and the sweetness of maple syrup, these pancakes are delicious! (Especially if you happen to throw in a few blueberries in the mix, too!)
Sourdough Pancakes (Joy the Baker)
1 cup sourdough starter
1.5 cups warm water
2.5 cups flour
2/3 cup milk
1 tsp baking soda
1 tsp salt
2 Tbsp brown sugar
2 Tbsp vegetable oil
The night before:
Mix the starter, warm water, and flour into a large (glass or plastic) bowl. Loosely cover with saran wrap and allow to sit overnight.
In the morning:
In a medium bowl, mix the egg, milk, baking soda, salt, sugar, and vegetable oil until combined.
Whisk this into the sourdough mixture you made last night.
Allow to stand for five minutes undisturbed.
Drop onto a hot griddle or cast iron skillet (1/3 cup works awesome) and cook until bubbles have formed one the top and the bottom is golden.
Flip and cook until both sides are golden.