Teresa's Recipes
Fluffy Sourdough Pancakes
Indulge in these delightfully fluffy and tangy sourdough pancakes that perfectly balance the richness of butter and the sweetness of sugar with the unique flavor of fermented dough. Originating from the age-old practice of sourdough baking, these pancakes are not only a delicious breakfast option but also a fantastic way to use up leftover sourdough starter. Serve them warm with maple syrup, fresh berries, or a dollop of whipped cream for an unforgettable treat!
Ingredients
- 1 cup Sourdough starter
- 1 cup All-purpose flour
- 1 cup Milk
- 1 large Egg
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 tablespoons, melted (plus more for cooking) Unsalted butter
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 7g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large mixing bowl, whisk together the sourdough starter, all-purpose flour, milk, egg, granulated sugar, baking soda, and salt until a smooth batter forms.
- Allow the batter to rest at room temperature for 30 minutes. This resting period allows the sourdough culture to further develop the flavor and create a light, airy texture.
- Heat a non-stick skillet or griddle over medium heat. Lightly brush the surface with melted butter to prevent sticking.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, approximately 2-3 minutes.
- Carefully flip the pancake and cook for an additional 1-2 minutes, or until the pancake is golden brown on both sides.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat with the remaining batter, adding more melted butter as needed.
- Serve the sourdough pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream.