The perfect texture and fluffiness of Sourdough Pancakes depend on the right mixture of flour as well as the Sourdough starter. Once you have discarded a portion of the Sourdough starter, you are ready to prepare yummy pancakes without spending much time and effort.
You just need to add the discarded starter for preparing pancakes for better results. So, that just means, you will have a portion of sourdough starter for pancakes available every day.
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 4 teaspoons of baking powder
- 2 tablespoons granulated sugar
- 1 1/2 cups milk or buttermilk
- 1 cup of sourdough starter
- 1 large egg, beaten
- 2 tablespoons of vegetable oil
- 1 teaspoon salt
- Mix flour, baking soda and powder, sugar and salt in a large bowl and whisk the contents together.
- Add milk, the sourdough starter, oil, and beaten egg. Mix well until the contents are combined well to prepare the pancake batter.
- Grease the pancake griddle with butter or spray it with cooking spray. Heat it to 300 to 350 degrees.
- Pour about 1/4 cup of the pancake batter on the griddle. Allow to cook for about one or two minutes. Flip the pancake once bubbles start appearing on the top.
- Cook the other side of the pancakes for another one or two minutes or until it is cooked through.
- Serve immediately whilst it’s still warm. Serve with maple syrup or butter.
- If you want to prepare waffle, you can pour the batter in a smoking hot waffle iron and bake it until it’s done to your liking.
Equipment: 2 mixing bowls, tea towel, ladle and non-stick frying pan or pancake griddle.
- Cuisine: International
- Serving Size: 1 pancake
- Calories: 182
- Sugar: 0 grams
- Sodium: 69 mg
- Fat: 5 grams
- Carbohydrates: 28 grams
- Fiber: 1 gram
- Protein: 0 grams
- Cholesterol: 62 mg