The first batch of sourdough pancakes were a success! Easy, too. In a NOT metal bowl, mix up 2 cups flour, 2 cups buttermilk, 2 tbsp sugar, and 1 cup unfed sourdough starter. (Using a recently fed starter will give you less tangy pancakes.). Cover and let it sit overnight. This is the sponge.
In the morning, mix together 2 eggs, 1/4 cup melted butter or vegetable oil, 3/4 tsp salt, and 1 tsp baking soda. Stir it into your sponge and cook on a hot, greased, griddle.
These were fantastic! Everyone had 3 or 4. Next time I’d add less salt- I used vegetable oil, and would cut it back to 1/2 tsp. If I used salted butter I’d cut it back to a 1/4 teaspoon. The original recipe was for waffles, with a side note to cook them on the griddle for pancakes. I’d cut the oil by half ( and use 2 tbsp) which is a normal amount of oil for pancakes.
This recipe made probably 25 4″ pancakes. Pancakes freeze great, though . I can’t wait to try this with some whole grains!
The original recipe came from the King Arthur Flour website. Recipe is here.