This Sourdough Pancakes recipe is... more sourdough than many recipes for sourdough pancakes. I like them to have an ever-present tart flavor. Most sourdough pancake recipes require the mixture to sit overnight, but I prefer adding a few things to a well-fed starter and simply frying it up. These sourdough pancakes are chewy, tart, and totally scrumptious.
- 700 grams sourdough starter with 100% hydration
- 2 large eggs
- 2 tablespoons unsalted melted butter, plus several tablespoons extra for the frying pan
- 2 tablespoons granulated sugar
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon baking soda
In a large bowl, whisk all of the ingredients together.
Heat a large heavy-bottomed skillet over medium heat and add a tablespoon of butter to the pan. Once the butter has melted quickly, add ¼ cup of pancake batter to the pan. Cook until bubbles appear throughout the pancake, then flip and cook on the other side. Keep the cooked pancakes on a sheet pan in the oven set to its lowest temperature. Serve with plenty of salted butter and good quality maple syrup.