Sourdough Pancake Recipe

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I don’t tend to make bread in the winter since the house is colder and it takes a long time for the dough to rise, especially sourdough. So for the past few months my sourdough starter, which is usually found bubbling away on the kitchen counter, has been languishing at the back of the fridge waiting for warmer days. Mixed with flour to a thick consistency, I’ve found that the wild yeast can survive up to six months if kept very cold. I’ve never left it for longer but wouldn’t be surprised if it could hang on indefinitely.

Sourdough has been touted as one of the most healthy breads available for several reasons. Unlike modern quick yeasts, wild sourdough organisms break down gluten and starches resulting in food that is easier for people to digest. Sourdough also protects the integrity of vitamin B1 and frees up trace minerals in the bran part of the flour, making sourdough bread more nutritious. Research it further if you’d like but one of the main reasons I bake and cook with it is that it tastes great!

Sourdough pancakes are tangy, sweet, and a delicious twist to a Sunday morning staple #breakfast

It took my starter about 48 hours to wake up after its winter long sojourn in the fridge

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Three days ago I took my starter out of the fridge and started whipping it back to life. It took around forty-eight hours and a more liquid environment for the yeasts to fully recover but by this morning it was ready for action. Sourdough is alive and needs to be fed every day, meaning more flour and water, so if you’re not planning on making bread you’ll either need to find ways to use the extra starter or you’ll soon have a stockpile of it. Fortunately there are plenty of great recipes that call for it and you can easily find instructions for making sourdough biscuits, cookies, and crackers among other goodies.

The way I use mine is to make sourdough pancakes, which not only uses two full cups of starter but is a really delicious treat. Their consistency is similar to American style pancakes but the light and sweet flavour has a subtle tang that goes perfectly with maple syrup and summer fruits. Given the choice of ordinary pancakes and sourdough I’d always choose to make and eat the latter.

Sourdough pancakes are tangy, sweet, and a delicious twist to a Sunday morning staple #breakfast

 

Sourdough Pancakes
Makes 4 servings

2 cups Sourdough Starter
4 Tbsp oil
2 Tbsp Brown Sugar
1 Egg
1/2 tsp Sea Salt
1 tsp Bicarbonate of Soda (Baking Soda)
1 Tbsp Warm water
Butter
optional: berries (preferably frozen)
optional: flour for thickening

1. Place a small pat of butter in your pan and preheat it to med-high – on a heat scale of 1-10 I use 6. Pre-heat your oven while you’re at it and place a plate inside. As each of your pancakes is cooked, put them on the plate to keep the whole stack warm until breakfast is ready to be served.

2. Dilute the Bicarbonate in the warm water and set aside. Then whisk together the sourdough starter, oil, sugar, egg, and sea salt in a medium sized bowl. It should be as thick as any other pancake batter so if it isn’t then add a little extra flour at this point to thicken it up.

3. Check to see if the pan is sizzling hot. If so, then add the bicarbonate-water to the rest of batter and whisk again. The bicarbonate will cause the batter to fizz up and expand which will in turn give the pancakes lift and lightness.

4. To make pancakes of the same size as those in this recipe, use a 1/4 cup measuring cup to divvy up the batter. Once the batter has been poured in the hot pan, work quickly to scatter berries over the tops. You can use fresh or frozen but I find that frozen berries retain their form a lot better when cooked in recipes like pancakes and muffins.

5. Cook for a minute or so and when the edges start to look ‘dry’ and browned, flip the pancakes over and cook until the second side is brown and the pancake is cooked through. It will take approximately the same amount of time that the first side took.

6. Repeat the process until all of your batter is used up. Also remember that each new batch of pancakes will require its own pat of butter or equivalent frying medium. I told you this recipe is good but I’m not about to declare it low-fat 😉

7. Serve with your choice of maple syrup, jam, fresh fruit, and/or butter. Enjoy ~

Sourdough pancakes are tangy, sweet, and a delicious twist to a Sunday morning staple #breakfast

Frozen summer berries make this recipe extra delicious

Sourdough pancakes are tangy, sweet, and a delicious twist to a Sunday morning staple #breakfast

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Sourdough pancakes are tangy, sweet, and a delicious twist to a Sunday morning staple #breakfast

 

23 Discussion to this post

  1. Jo says:

    Yum, they look delicious, especially with the berries.

  2. Oh they do sound lovely, I keep on meaning to start a sourdough starter, I think the sight of those pancakes may have kick started me.

  3. Liz Beavis says:

    Yum! I made some pancakes recently with my herman sourdough cake starter (has sugar as well as flour).

  4. flowerlady says:

    I make sourdough bread but never pancakes. Guess what I am going to be making?!!!

  5. CJ says:

    Mmm, they look delicious. I tried sourdough bread a couple of weeks ago, but it didn't rise. I need to have another go at creating a starter I think. There is a definite knack to it, but you are right, sourdough is delicious and I am sure it is worth persevering.

  6. sylvan says:

    make a batch of sourdough bread each week… the sourdough "mother" is sitting on the side ready for tomorrow's batch, think we could have pancakes for breakfast,
    thank you for this recipe, would never have thought of it myself but it sounds delicious and i have some frozen cherries somewhere in the back of the freezer that should be perfect!

  7. Sounds and looks great Tanya. I haven't had pancakes in ages!!!

  8. We gave up on our sour dough starte when we were decorating but will have another go eventually.

  9. Anonymous says:

    Hey, I'm from Finland and I just happened to visit your sites by "accident", but the pictures of "Cregneash a hundred years ago and today" were great! Rarely see like that. I don't care is it in Finland or somewhere else, it's nice to see how the world changes.. or not 🙂

  10. This is a very good recipe.

  11. Anonymous says:

    Tanya,

    Thank you for your lovely blog 🙂

    Did you try to proof the dough in the oven? I live in London and the kitchen gets colder in the wintery months too but I keep baking my sourdough bread throughout the winter with this method.

    Turn your oven on and only set it to the minimum temperature (it's 50 degrees on mine). Once it preheats, turn it off but keep the oven light on. Make your dough as usual, put it in the bowl and cover it with a linen cloth; then put the bowl into the oven keeping the light on. It works for me beautifully each time.

    Take care,

    Agnes

  12. The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

  13. […] of the batter looks bubbly and frothy take out two cups of the starter and make yourself some Sourdough Pancakes. Then add another cup of flour and another cup of water to the remaining starter and whisk. Move […]

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