March 22, 2011: Sourdough Pancakes

Did you make a sourdough starter back in February when I gave you the recipe for sourdough starter? If so, how’s your starter doing? You didn’t let it die, did you?

If not, this recipe for pancakes, courtesy of my friend Kathy who also gifted me with my sourdough starter, is just amazing. A couple years ago my husband and I won a trip to Chicago to see Jason Michael Carroll. Before we left, we stopped at the Original Pancake House in downtown Chicago. This recipe is much like their pancakes – very light on the inside, crispy on the outside, and filled with fantastic flavor. If you’ve never had a sourdough pancake, you are in for a real treat! They are especially good topped with jam, a fruit spread, or a fruity syrup.

Tip: You have to take our your starter the night before, so plan on having these pancakes for breakfast ahead of time – a weekend morning is a good choice.

Sourdough Pancakes

Take sourdough starter out at night and pour into glass or plastic bowl. Add 2 cups flour and 2 cups warm water. Cover lightly with a cloth and put in a warm place overnight (your oven – not turned on, of course – is a good location during colder months).

The next morning:

Take out 1 cup of the mixture and pour it into a clean container. This is your new batch of starter.

To remaining batter add:

2 T. sugar
1 t. baking soda
2 eggs
2 T to ¼ cup oil (or melted butter)

Mix just until all ingredients are incorporated. Let it sit for a few minutes, then cook on a greased griddle as you would any other pancake. Watch these pancakes carefully; because they are a bit thinner than normal pancakes, they cook very quickly – and bubble a LOT!

Enjoy!