How’s your starter doing? Mine took a while to mature, so to speak. It really only started to get frothy this week, and it has been going for at least a month. In the meantime, I have been baking with it regardless: There are plenty of recipes for baked goods with sourdough that you can use even if your starter doesn’t rise all that well yet, like the sourdough biscuits I posted recently. Here is another such recipe: sourdough pancakes.
- 2 cups sourdough sponge (proofed batter; see below for instructions)
- 1 1/2 cups flour
- 1 Tbl sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 Tbl baking powder
- 1 cup milk
- 3 eggs, beaten
- 1/4 cup melted butter
- Prepare the sourdough starter the night before, that is, take your starter from the fridge and measure out 1 1/2 cups. Put into a bowl (preferably glass or porcelain rather than metal), add 1 1/2 cups of flour and 1 cup of tepid water. Mix well. Let sit over night, lightly covered; return the rest of the starter, if there is any, to the fridge. In the morning, measure out 2 cups of starter for your pancakes into a mixing bowl and reunite the rest with your starter in fridge.
- Mix the dry ingredients (flour, sugar, salt, and leavening agents) together.
- Add the milk and the eggs to the two cups of proofed starter and mix well.
- Add the dry ingredients to the wet ingredients and mix well, then let rest for 15 minutes.
- Gently stir in the melted butter, then fry in batches like you would any other pancake.
Recipe courtesy of the Frugal Gourmet Jeff Smith.