Sourdough Pancakes

These are exceptionally tasty pancakes that I make every weekend for breakfast through much of the winter months. They are very fluffy, have a wonderful nutty scent and are a delicious complement to the morning coffee. Since I make sourdough bread at least once a week I keep my starter on the kitchen counter, re-feeding it every day. That makes it strong and vigorous, readily available whenever I need it. Normally I used to throw away half of the starter during re-feeding, but then I ran into this fabulous recipe that gave me a great idea how to put it to god use.

During each feeding time I collect about 50 g of discarded starter and keep it in the fridge in an air tight container. This all ads up to about 250 g over the course of week and that is exact recipe amount that will yield about two dozens of delicious pancakes. Add to it some good maple syrup and fruit of your choice and you are set to provide you family with a classic Canadian breakfast. Cheers!

Print Recipe

Sourdough Pancakes

Fluffy and fragrant sourdough pancakes!

Course

Bake, Breakfast, Dessert

Cuisine

American, Canadian

Keyword

coffee cake, pancakes

Prep Time

15 min

Cook Time

30 min

Passive Time

30 min

Servings

pancakes

Ingredients

• 2 large eggs separated
• 1 cup milk
• 1/4 cup plain yogurt optional
• 250 g sourdough starter
• 1 tsp pure vanilla extract optional
• 90 g whole wheat flour
• 90 g all purpose non bleached flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/4 cup granulated sugar
• 63 g melted butter
• 1/8 tsp cream of tartar

Course Bake, Breakfast, Dessert Cuisine American, Canadian Keyword coffee cake, pancakes Prep Time 15 min Cook Time 30 min Passive Time 30 min Servings pancakes Ingredients 2 large eggs separated 1 cup milk 1/4 cup plain yogurt optional 250 g sourdough starter 1 tsp pure vanilla extract optional 90 g whole wheat flour 90 g all purpose non bleached flour 1 tsp baking soda 1 tsp baking powder 1 tsp fine sea salt 1/4 cup granulated sugar 63 g melted butter 1/8 tsp cream of tartar

Instructions

1. In a medium sized bowl add milk and yogurt. Stir in sourdough starter until fully dissolved.
2. Whisk in flour and sugar, cover and let sit on a counter for about 30 minutes.
3. Whisk in melted butter, baking powder, salt, baking soda and vanilla extract.
4. Beat egg yolks with hand held mixer for 3-4 minutes on high speed until thick and lemon colored. Whisk into the batter.
5. With clean beaters mix egg whites and cream of tartar to stiff peaks. Fold carefully into the batter keeping it light and fluffy, and just before baking pancakes.

   
6. Bake on a pancake griddle at 218ºC (425ºF) about 3 minutes on one side and 1 1/2 minutes on the other side. Flip the pancake once you see bubbles coming out on the surface of pancake.

   
7. Serve warm with maple syrup and fresh or frozen fruits.

   

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