Sourdough Pancakes

Here is another recipe from Dale Dailey's sourdough starter collection. When my jar of sourdough starter is getting really full and has about 3 cups of start in it. I make this recipe of pancakes. The great thing about this one is I just use the starter right out of the jar from the fridge and don't feed it the night before. As long as you have been feeding it at least once a week, this recipe works just fine. The baking soda in the batter will help make it rise just enough for tasty pancakes. Recipe and PDF link at the bottom of the post.

If you haven't seen my other post about making sourdough bread, it has the instructions for making and feeding your own sourdough starter.

Begin gathering your ingredients of sourdough starter, egg, sugar, salt, flour and moistened baking soda. Just splash a few drops of water in your baking soda and mix it up so you don't get lumps of it in your batter. Baking soda lumps in your pancakes don't taste very good.

Mix up your batter and let it sit for a few minutes to rise.

Pour out about 1/4 cup of batter on your greased griddle for each pancake.

When there are lots of bubbles showing on the top, now is the time to flip them over.

Toast them to golden brown on both sides.

Slather them with butter and syrup and eat while warm.

If you can eat them while still stacked like this, you're talented!

Sourdough Pancakes PDF

Sourdough Pancakes
By Dale Dailey

1 ½ cups active sourdough starter
1 egg
½ teaspoon moistened baking soda
1 Tablespoon sugar
½ teaspoon salt
½ cup flour

Mix the sourdough, egg, sugar, shortening, salt and flour thoroughly.  Then fold in the moistened baking soda.  The reason for moistening the baking soda is to prevent getting lumps in the batter, which tastes nasty.  Let the batter rise one or two minutes in which time it should about double.  Then bake on a hot griddle and serve with warm syrup.

A fruit syrup is very complimentary with the sourdough flavor.

Makes 8-9  4-inch cakes.