Wednesday, April 18, 2012

Recipe - Sourdough Pancakes

Sourdough Pancakes Recipe
Can you hear the angelic choir singing "Ahhhhhh!" That epic plate of pancakes is what I made for my kids on the first sleeping in morning of their spring break. (*We're staycationing so I had to make it special.*)
My girls on their first staycation morning. My blonde one doesn't wear glasses - she's my only one that doesn't.
So this recipe will be unique to our blog since you will need an ingredient that you will have to make or attain prior to making this. A little bit more effort than normal.

Sourdough starter is the new black of the baking world. Seems like everyone is making their own.  There seems to be endless methods to making them too. Google "How to make a sourdough starter" and it will land you on a variety of how to's on the topic. Everything from a science projectesque to the uber pretentious methods. Admittedly this is a bit of a science project, but I will give you a simple starter recipe.

Sourdough Starter Recipe:

3 cups of flour (I'd skip the whole wheat flour on this go around)
2 teaspoons of dry active yeast
4 cups of warm water (115 degrees)
4 teaspoons of sugar
A nonmetal bowl

Dissolve the yeast in the warm water.
Slowly incorporate the flour and sugar while stirring well or using an electric mixer.
Cover loosely and let it stand for about a week or until its bubbly & "sour" smelling.

Voila! - you have sourdough starter. Store in a glass container in the fridge until you are ready to use it. You'll need to feed it every few days to keep it alive.  Simply add and mix in a tablespoon each of warm water and flour.
I let my starter come to room temperature before I do this and mix back in any liquid that separates from the starter.

Okay now onto those pancakes!

Things you'll need:

2 cups of Sourdough Starter (room temperature)
½ cup flour

1 teaspoon baking soda
2 tablespoons brown sugar
½ teaspoon salt

¼ cup canola oil
1 egg

1 teaspoon vanilla

*Add a splash of soy milk or warm water to thin if necessary.*

Simply mix everything together in a large bowl.
Heat your pan and grease if necessary.
Serve with maple syrup or fruit preserves - like shown below:
Sourdough Pancakes with Blueberry Preserves

I promise that big pile of blueberry preserves was awesome!


To replenish your starter all you need to do is add back what you used.  For instance if you used 2 cups of starter add 1 cup of flour and 1 cup of warm (115 degrees) water. Replenish your starter at room temperature and let it set out for a couple hours after you do, then you can put it in the refrigerator. 
Also remember not to use all of your starter at once. You need to save about a cup to keep the starter going. 
Share it with your friends make a bunch of waffles with this recipe and freeze them for the kids for weekdays. Just add a smidgen more canola oil if you make waffles. You could always just make bread with your starter too. 
Give it a go friends! 

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