Wednesday, November 21, 2012
This recipe is a great way to use up your sourdough starter when you need to freshen it. The recipe is from Cooking with Italian Grandmothers.
The sourdough pancakes have a more substantial texture than regular pancakes--you can definitely tell that they've been made using a sourdough starter. But even with the heavier texture, they're still delicious and a nice change. Plus, they cook up beautifully puffy. Yum!
1/2 cup cream or whole milk
1 tablespoon local honey
1 cup thick, but pourable, sourdough starter
1/2 cup flour (roughly)
1/2 teaspoon baking soda
large pinch of salt
butter, to grease pan
In a medium-large bowl, whisk together the milk, honey, and eggs. Whisk in the sourdough, and add enough flour to make a thick but pourable batter. Stir in the baking soda and the large pinch of salt.
Heat a knob of butter in a skillet or griddle set over medium heat. When the butter is fully melted and swirling hot, add a couple ladlefuls of batter to the pan. Turn the burner down to medium-low, and cook the pancakes until bubbles cover the exposed side. Flip and cook on the other side until cooked through, and golden brown on the bottom.
Repeat this procedure, adding more butter between batches, to use all of the batter.