These sourdough pancakes are a real treat. They are thick and fluffy and Combine the slight tang of sourdough and the sweetness of maple syrup, these pancakes are a delicious breakfast to start your weekend!
1cup100% hydration sourdough starteractive or discard
⅔cupmilk
2Tablespoonsbrown sugar
2Tbspvegetable oil
1egg
1tspbaking soda
1tspsalt
Instructions
The night before:
Mix the flour, warm water, and starter into a large mixing bowl bowl. Loosely cover with a lid or plastic wrap and allow to sit overnight (this is your levain).
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 levain you made last night.
Allow to stand for five minutes undisturbed while you heat your skillets or griddle to medium heat.
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.
This recipe makes about 28 1/3 cup pancakes.
Enjoy with butter and maple syrup, or the toppings of your choice!
Notes
You can make this with either active sourdough starter or discard.