Sourdough pancakes
Preppy Kitchen · ♥ 8.6K likes · 272.4K views · 8 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
In a large bowl combine flour, sugar, baking powder, baking soda and salt; whisk to combine and set aside. The dry mix can be made the night before.
Dry ingredients and using up discard
- 240 g sourdough starter
Pour off any liquid on top of the sourdough discard and weigh 240 g of starter into a medium bowl.
Weighing the sourdough starter
- 56 g melted butter
- 1 cup milk
- 2 whole large eggs
Add the cooled melted butter, the milk and the eggs; stir to break up the eggs and mix the starter in until smooth. A few chunks of butter are fine.
Butter, milk and eggs
Pour the wet into the dry and stir gently to combine, scraping the bottom of the bowl; the batter should stay lumpy.
Combining into a lumpy batter
Cook 3 to 4 minutes until bubbles appear on top, flip gently and cook 1 to 2 minutes on the other side.
Keep finished pancakes warm in an oven set to 175 while the rest cook, adding more butter for each batch.
Keeping warm and freezing
To freeze: cool to room temperature, stack between sheets of parchment paper in a freezer bag or sealed container, freeze up to a month; reheat in a toaster oven or microwave.