SOURDOUGH PANCAKES

By efriend

Notes

This recipe feeds about 3 people. Recipe can easily be doubled or tripled for a larger family.

You can use all purpose flour in place of whole wheat if desired, but the whole flour tastes great in this recipe.

Regular milk can be used in place of buttermilk if that's all you have. I do this quite often and the pancakes still have a great flavor because of the sourdough starter.

If the batter seems way too thick, you can thin it with a bit more buttermilk or milk. Just be careful not to add too much or your pancakes will turn out very thin.

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup sourdough starter
• 1 cup buttermilk
• 1 tablespoon sugar
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons butter, melted and cooled

Details

Servings 3
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

The night before you want to make pancakes:

Combine the flours and sugar in a mixing bowl. Add buttermilk and sourdough starter and stir to combine. Cover the bowl with plastic wrap. Let sit out at cool room temperature overnight (up to 12 hours is fine).

The following morning:

Melt butter and set aside to cool a bit. In a separate bowl, whisk together egg, baking soda, and salt. Stir egg mixture into the pancake batter until well combined then stir in melted butter.

Drop by spoonful (as large or small as you want) onto a moderately hot, lightly greased skillet or griddle. Cook pancakes until bubbly and starting to dry out on the edges then flip and and continue cooking until browned to your liking on the other side.