This is a delicious way to use up that extra sourdough starter. The pancakes acquire a lovely hint of tang depending o f the sourness of the starter. the texture is less cake like when compared to regular pancakes , but is very nice and the flavors are just incredible.
Prep Time 5minutes
Cook Time 15minutes
Total Time 30minutes
Servings 2to 4 servings
2CSourdough Starter Fresh, Active
1/4CWater As Needed
Butter/Coconut Oil For Frying
Take the egg in a mixing bowl. Add sugar and 2 tablespoons of water and beat well till frothy.
Add a pinch of salt and beat a few more times.
Add the starter to the egg mix and mix in. If needed add the remaining water a little by little to obtain the poring consistency of pancake batter.
Set aside for a few minutes.
Heat a griddle over medium heat.
Once it is hot brush it with a slice of butter or coconut oil.
Pour about 1/4 to 1/3 C of batter on the hot griddle.
Wait for it to sizzle and the sides to set and pull back a little from the pan. Flip and cook on the other side till cooked through.
Repeat with the rest of the batter.
This recipe adds just enough sugar to round up the flavors and keep the yeast active. Add more sugar, up to 2 tbsp, as per your taste.
For detailed instructions go to https://oventales.com/sourdough-pancakes/ .