Sourdough Pancakes Recipe
How To Make Sourdough Pancakes - Sourdough Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns



I adapted this sourdough pancake recipe from the wonderful sourdough cookbook called Alaska Sourdough by Ruth Allman.

During the Klondike gold rush of 1898, it was said that a real "Alaskan Sourdough" would just as soon spend a year in the hills without his rifle, as to tough it through without his bubbling sourdough pot! Since food was scare, food provisions were more valuable than gold. In extreme cold, miners would put the dough ball under their clothes, next to their skin, or tuck it into their bedroll with them at night, anything to keep the sourdough alive.

This great sourdough pancake recipe is a good way to use some of your extra sourdough starter. You couldn't ask for an easier pancake recipe that this one, and the pancakes are so light that they "melt in your mouth." My family loves these pancake, and it has become a tradition to make them when they come to visit.

Old-Fashioned Sourdough Pancakes

pouring syrup on sourdough pancake

Bread Making Hints: Secrets to using the bread machine and About yeast in bread making.

More great Bread Recipes, Sourdough Bread Recipes, Sourdough Starter, and Quick Bread Recipe for all your bread making.
 


Active Sour Dough StarterShop What's Cooking America - Easy on-line shopping for all your pancake baking needs such as bread pans, bakers bread razor, wire cooling racks, Super-Fast Thermapen Thermometer, plastic bowl scrapers, silicone baking mats, plastic bread bags, dough rising bucket, and Packaged Sourdough Starter Mixes.


Follow What's Cooking America on Facebook


Sourdough Pancakes Recipe - How To Make Sourdough Pancakes:

Recipe Type: Sourdough Bread, Sourdough Starter, Brunch and Breakfast, Pancakes
Yields: 4 servings
Prep time: 5 min
Cook time: 5 min


Ingredients:

2 cups sourdough starter, room temperature*
2 tablespoons granulated sugar
1 egg**
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon warm water

* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order. The night before using your sourdough starter, remove from refrigerator and let come to room temperature. Then feed the starter with flour and water. Let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough pancakes! Learn how to feed and maintain your Sourdough Starter.

** I sometimes add an extra egg to the pancake batter. I do this to add some additional protein.


Preparation:

In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well; set aside.

In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water; set aside until ready to bake your pancakes.

Important: Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes. Make certain everything is ready to go, the griddle hot, so the Sourdough can be cooked while the air is still working in the batter. This will produce light sourdough pancakes that melt in your mouth.

When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.

sourdough pancake ingredients

cooking sourdough pancake

Old-Fashioned Sourdough Pancakes

Heat up a lightly-greased griddle (I like to use my cast-iron skillet griddle) until fairly hot; then pour the sourdough pancake batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup sourdough pancake batter onto hot griddle. I have that using my soup ladle makes the perfect size pancakes.

Cook the pancakes 1 to 2 minutes on each side or until golden brown and bubbly. Remove from heat and serve.

Because I have an oven warming drawer, I usually keep the prepared pancakes on a plate in the warming drawer until they are all cooked, and then I served them to my family. If you don't have a warming drawer, just turn your oven on low and use it the same way.

Serve with your favorite toppings.

Yields 4 servings.
 


Sourdough Pancake Variations:

Blueberry Sourdough Pancakes:
Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes. Gently fold blueberries into the batter just before adding the baking soda mixture.

I also just sprinkle blueberries onto the raw side of the hotcakes and then flip them over when the cooked side is nicely browned. In fact, I usually do it this way.

Apple Pancakes:
Grate some tart apples into the batter before adding the baking soda mixture.

Banana Pancakes:
Thinly slice or mash banana into the batter before adding baking soda mixture.
 




What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy