Sourdough Pancakes

These fluffy sourdough pancakes are a delightful way to use your sourdough starter. They are light, airy, and have a subtle tang that makes them a perfect breakfast treat. Serve them with maple syrup, fresh fruit, or your favorite toppings!

Ingredients

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup all-purpose flour
• 1 cup milk (whole or buttermilk)
• 2 large eggs
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons melted butter (plus more for cooking)
• Optional toppings: maple syrup, fresh berries, whipped cream, or nuts

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, combine the active sourdough starter, all-purpose flour, and milk. Stir until well combined. The mixture will be thick and slightly lumpy.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for about 30 minutes. This allows the flavors to meld and the batter to rise slightly.

Step 2: Mix in the Wet Ingredients

3. After 30 minutes, add the eggs, sugar, melted butter, baking soda, and salt to the batter. Mix until just combined. Be careful not to overmix; a few lumps are okay.

Step 3: Preheat the Griddle

4. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, coating the surface.

Step 4: Cook the Pancakes

5. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Step 5: Serve

7. Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F) while you cook the remaining batter.
8. Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh berries, or whipped cream.

Tips

• For extra flavor, consider adding vanilla extract or cinnamon to the batter.
• If your sourdough starter is particularly thick, you may need to adjust the milk quantity to achieve your desired batter consistency.
• Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave before serving.

Enjoy your delicious sourdough pancakes!
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