Sourdough Pancakes

I made my first sourdough starter and it was a success! Therefore I wanted to experiment, therefore here are pancakes. I was nervous that they might taste weird but they were excellent!

Similar Recipes:

Buttermilk Pancakes

Buttermilk Waffles

Dutch Baby Apple Pancake

Sourdough waffles (and pancakes) - more fermented than the below recipe

The recipe is here, and pictures of the process are below:

Ingredients:

Dry ingredients:

• 2 cups all-purpose flour (260 g)

• 4 teaspoons baking powder (~12 g)

• 1 teaspoon baking soda (~5 g)

• 2 tablespoons granulated sugar (25 g)

• 1 teaspoon salt (5 g)

Wet ingredients:

• 1 cup sourdough starter fed within the last 12 hours (200-220 g)

• 1 1/2 to 2 cups milk (adjust for thick or thin pancakes) (390 g - 520 g)

• 1 large egg beaten (55 g)

• 2 tablespoons vegetable oil or melted butter (~28 g)

• 1/2 tsp. vanilla extract (~ 1 g)

Directions:

1. Preheat a griddle or pan to 400°F.

2. Whisk together dry ingredients.

3. Then add in wet ingredients. Adjust milk if mixture is too thick (1 1/2 was thick batter and made very thick pancakes, 1 3/4 cup will make semi-thick pancakes, and 2 cups will make thinner pancakes.)

4. On the griddle spread a thin layer of oil or butter. Scoop 1/3 cup batter onto it. Check the bottom every few minutes to see if they're golden.

5. Flip when golden, coat the top with butter/margarine. When the bottom is golden, remove from heat and serve.

6. Before adding more batter lightly coat the griddle again.

7. Makes 8 six inch wide pancakes.

The whisked dry ingredients

Before mixing in the dry ingredients.

After mixing the wet ingredients in. I added 1 3/4 cup milk and mine were semi-thick pancakes.

Pour the batter onto the preheated and oiled/buttered griddle.

When they are golden on the bottom gently flip them. Then spread butter/margarine on the top and take them off the griddle when the bottoms are golden.

Then serve them up!

The original recipe is from: https://www.tastesoflizzyt.com/sourdough-pancakes/