Sourdough Pancakes
This month has been busy in my home and my sourdough starter was forgotten in the fridge. It had been a week or two since I had fed it and wondered if it had survived my harsh treatment. I took it out of the fridge and poured off a very thick and dark layer of hooch (the naturally occurring liquid that forms at the top of the starter. You can pour this off or stir it in. Since I had quite a bit of starter I decided to just pour it off). I fed my starter some flour and water and let it sit overnight. In the morning it smelled fermented and was bubbly. I was happy to see it was still alive! That day I made 2 loaves of sourdough banana bread and a batch of sourdough pancakes.
The banana bread recipe is here: http://www.thefamilyhomestead.com/sourdoughbananabread.htm
The sourdough pancake recipe follows…
Sourdough Pancakes
2 cups whole wheat pastry flour
1T cane juice crystals or white sugar
1t salt
½ t baking powder
½ t baking soda
2 eggs
3T olive oil
½ cup sourdough starter
1 cup buttermilk or soured milk
In a bowl combine the flour, cane juice crystals (or sugar), salt, baking powder and baking soda. Mix well. In a small bowl combine the eggs and olive oil. Add egg/olive oil mix and sourdough starter to the flour mixture. Slowly add the 1 cup buttermilk. Depending on how thick or thin your starter is you may need all of the 1 cup or you may need less. So add about half the buttermilk and stir and slowly add what you need to give you a pancake batter consistency (should be thin enough to pour into pan, but not spread out too much).
Preheat a frying pan to medium heat. Sourdough pancakes take a little longer to cook so you don’t want your frying pan temp to be too high or they may burn before they have cooked. Put a little butter in your frying..
Pour 3 to 4 tablespoons of batter into the pan. Let it cook until you see bubbles forming on the top.
Flip pancakes and cook on other side.
Serve with a bit of butter and real maple syrup or homemade syrup for a yummy breakfast!
After I was done baking I fed my starter again and put back in the fridge with a note on my fridge that reminded me of the date I need to feed it again (next week).
If you would like more information on how to make a sourdough starter you can find that here: http://www.thefamilyhomestead.com/sourdoughstarter.htm
You will also find other sourdough recipes on that page.
The banana bread recipe is here: http://www.thefamilyhomestead.com/sourdoughbananabread.htm
The sourdough pancake recipe follows…
Sourdough Pancakes
2 cups whole wheat pastry flour
1T cane juice crystals or white sugar
1t salt
½ t baking powder
½ t baking soda
2 eggs
3T olive oil
½ cup sourdough starter
1 cup buttermilk or soured milk
In a bowl combine the flour, cane juice crystals (or sugar), salt, baking powder and baking soda. Mix well. In a small bowl combine the eggs and olive oil. Add egg/olive oil mix and sourdough starter to the flour mixture. Slowly add the 1 cup buttermilk. Depending on how thick or thin your starter is you may need all of the 1 cup or you may need less. So add about half the buttermilk and stir and slowly add what you need to give you a pancake batter consistency (should be thin enough to pour into pan, but not spread out too much).
Preheat a frying pan to medium heat. Sourdough pancakes take a little longer to cook so you don’t want your frying pan temp to be too high or they may burn before they have cooked. Put a little butter in your frying..
Pour 3 to 4 tablespoons of batter into the pan. Let it cook until you see bubbles forming on the top.
Flip pancakes and cook on other side.
Serve with a bit of butter and real maple syrup or homemade syrup for a yummy breakfast!
After I was done baking I fed my starter again and put back in the fridge with a note on my fridge that reminded me of the date I need to feed it again (next week).
If you would like more information on how to make a sourdough starter you can find that here: http://www.thefamilyhomestead.com/sourdoughstarter.htm
You will also find other sourdough recipes on that page.
Mmmm! Sounds yummy! I love sourdough bread but it takes a lot of time and patience. I don't have the latter :-)
ReplyDeleteI sure appreciate your sharing about your sourdough adventures, especially reviving an older starter. That helps! ~Liz
ReplyDeleteGood to know about the liquid that forms on the top of sourdough starter. I just cleaned out my fridge yesterday. I had neglected my starter and it had a dark layer of liquid, so I decided it was bad and threw it out :o( Well, I will start another one and now I know! Thanks.
ReplyDelete