Sourdough pancakes are made with sourdough starter instead of traditional pancake batter. The starter is made with wild yeast, flour, and water and can be homemade. The batter includes flour, baking soda, eggs, water, milk, vanilla extract, butter, and the sourdough starter. The pancakes are cooked on a griddle or non-stick pan and can be topped with fruit, butter, syrup, or whipped cream.
Sourdough pancakes are a type of pancake that are made with sourdough rather than traditional pancake batter. Originally from San Francisco, sourdough is a specific type of bread dough that uses wild yeast. Sourdough adds a slightly tart twist to the traditional pancake taste. Sourdough pancakes are usually made in-house and use many of the same ingredients that traditional pancake batter does, with the addition of a sourdough starter.
Like most pancake batter, sourdough pancake batter uses flour, baking soda, eggs, and water. Milk, vanilla extract and butter could also be included in the batter. In addition to these ingredients, sourdough pancakes must include a sourdough starter. Starters can be bought in stores but are most often homemade. Many starter recipes don’t make authentic sourdough because they use a general active yeast rather the specific wild yeast required for the authentic version, but still create a reasonable substitute.
The starter is made by combining active dry yeast and sugar with hot water and letting the mixture boil. Then, the flour is mixed into the mix. The starter is covered and placed in a warm area for about 3-4 hours before it can be used. More flour and water can be added to the leftover starter, which will keep for years if refrigerated.
After the starter is ready, the batter can be made. Some recipes suggest simply mixing all the ingredients together, but others have recommended mixing the wet and dry ingredients first, then combining them. After the batter is thoroughly mixed, it should have a consistency similar to heavy cream. Then, small portions can be poured onto a griddle or non-stick pan for cooking. Vegetable oil can be used to coat the pan if it’s not a nonstick pan.
Sourdough pancakes should be flipped during baking to ensure both sides are a light golden brown. Like traditional pancakes, this version is normally made in batches with only one or two pancakes cooked at a time, depending on the size of the pan. The finished pancakes should be kept warm while the others cook.
The fruit can be added to sourdough pancakes, into the batter itself, or used as a topping. While fresh fruit is normally added to the batter itself, toppings can be fresh or jarred. Blueberries, in particular, are a popular fruit addition. These pancakes can also be served with butter, syrup or whipped cream. In addition to pancakes, waffles can be made with this sourdough batter.
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