Sourdough Pancakes

Cloudlike cakes, with an enticing nutty undertone, are baked on a hot buttered griddle then wait patiently for a creamy pat of butter and a pour of warm maple syrup. This takes sourdough in an entirely different direction and it’s one road worth traveling!

Some years back social media was flush with sourdough bread recipes. This surge in baking made flour and yeast nearly impossible to find. Baking has always been somewhat therapeutic for me, though I’ll be the first to admit baking with yeast can sometimes be a challenge. I’ve tossed more than one loaf of lackluster bread. But when all goes right, anything made with yeast is glorious. And that includes pancakes.

There’s a bit of planning required. You’ll want to get the starter going early in the week, giving it at least 3 days to do its thing, 4 is better. Then the base for the pancake batter needs to hang out on the counter overnight. To pull together the starter you’ll need yeast, warm water and a bit of sugar to feed the yeast for proofing. To that you’ll add flour and instant dry milk powder – found in the baking aisle of most markets.

For the pancakes, scoop up a cup of the sourdough starter then mix it with milk and flour for the base. Then the next morning add an egg, a bit of sugar, vegetable oil, baking powder and baking soda plus a touch of kosher salt.

Drop the batter on a hot griddle then watch as they rise while they gently cook to a golden brown. And though there is a bit of preplanning and effort, this turned out to be one of our favorite sourdough recipes.

Weekends are for family and friends and a plate of hot, fluffy pancakes served with butter melting and syrup dripping!

Sourdough Pancakes

For the sourdough starter:

2 tablespoons plus 1 teaspoon sugar, divided

2-¼ teaspoons active dry yeast, one package

2-½ cups very warm water, between 105-degrees and 110-degrees

1 cup instant nonfat dry milk powder

4 cups flour

To maintain the sourdough starter:

1 cup flour

1 cup milk

¼ cup sugar

To make the pancakes:

1 cup sourdough starter

½ cup milk

1 cup flour

1 extra-large egg

2 tablespoons sugar

2 tablespoons vegetable oil

1-½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

Butter and warm maple syrup for serving

To make the sourdough starter:

Stir together 1 teaspoon of the sugar along with the yeast in the warm water. Set aside to let the yeast proof for about 10 minutes.

Pour the proofed yeast into a large glass or metal bowl, about 3 to 4 quarts in volume. Add the milk powder, stirring to dissolve. Add the flour, 1 cup at a time, blending in until very smooth.

Loosely cover the bowl with plastic wrap and set it in a warm place free from drafts or cool air. Stir the starter several times the first day. Leave it resting at room temperature for 3 to 4 days before using it, then transfer the starter to a smaller container and keep it in the refrigerator.

To keep the sourdough starter active, once a week add the 1 cup of flour, 1 cup of milk and ¼ cup sugar. Let it rest at room temperature for about 6 to 8 hours or until it starts to bubble again. Then return the starter to the refrigerator. Don’t bake with the starter the same day you “feed” it, give it a day or two to develop the flavors.

To make the sourdough pancakes:

The night before you plan on cooking the pancakes, stir together 1 cup of the sourdough starter along with the milk and the flour. Loosely cover and leave standing at room temperature overnight, or at least 12 hours.

In a separate bowl whisk together the egg, sugar, vegetable oil, baking powder and baking soda plus the kosher salt.

Pour into the sourdough mixture and stir just until combined. The batter will be spongey and light in texture.

Heat a nonstick griddle to 350-degrees or if you’re using a skillet, use medium heat. When a drop of water “dances” on the griddle you’re ready to cook. (Thanks to my Mom for this tip!) Brush the griddle with a light coating of melted butter then using a 2” ice cream scoop or small ladle drop the batter onto the griddle. Keep in mind the batter will puff up slightly and spread so make certain to leave room to flip.

Cook until the batter has “bubbles” all over the top and the bottom is golden brown, about 3 to 4 minutes. Then flip and continue cooking for another 2 to 3 minutes or until golden. Serve with butter and warm maple syrup.

Makes 10 to 12 pancakes 4” to 5” pancakes.