Sourdough Pancakes

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Well, I took Breadchick’s advice and made some pancakes with the starter I’ve got. They produced fluffly pancakes, but they were quite a bit denser than regular pancakes leavened with baking powder and soda. Nevertheless, a good start, and proof that it is edible:D. I followed instructions posted by Bud Mathews at the Sourdough Group at Yahoo.

Take 1 cup of starter out of the refrigerator several hours or the night before you plan to use it to bring it to room temperature. To the starter, add

2 tablespoons canola or other cooking oil
1 egg, beaten
2 tablespoons sugar
3/4 cup or flour, more or less according to thickness of batter desired
1 teaspoon baking soda mixed with 1/4 teaspoon salt in 2 tablespoons milk or water

Let stand for 30 minutes. Bake pancakes on preheated skillet or griddle, lightly-greased.

I don’t know, the pancakes did not have a trace of sourness about it. I’m thinking that’s still normal, but I really would have been more encouraged by a little tang. Wonder what I should try next…. I don’t think I’m mentally prepared for a sourdough loaf yet (or perhaps just afraid of possible failure).

One comment

  1. breadchick says:

    NICE PANCAKES!!! I actually make a biga for my pancakes the night before to encourage a bit a tang to the pancakes. Take your 1 Cup starter, add 1/2 the flour and all the liquid (if you are using milk, don’t do this!) and cover with plastic wrap. Let it sit all night and it will be all bubbly. Then follow rest of the recipe. Also, the tang in the starter will develop more as it matures. Congrats!

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