These sourdough pancakes are fluffy American style pancakes made with the addition of sourdough starter making them in my mind just about the best American pancakes you can have.
Delicious fluffy American pancakes make the most fantastic breakfast, brunch or dessert.
In this sourdough pancake recipe the sourdough starter is not used as the raising agent to turn them into delightfully fluffy pancakes, that still comes from the use of baking powder. Rather the starter is used to add extra depth and complexity of flavour to the pancakes.
So unlike some sourdough recipes, these are extremely quick and easy to prepare, with only a few basic ingredients that are in most store cupboards; egg, milk, flour, sugar, baking powder –and of course the magic ingredient the sourdough dough starter
It is a great recipe for using up sourdough discard.
What is sourdough discard?
When you make sourdough you need an active sourdough starter. To keep the sourdough starter active it needs feeding by adding fresh flour and water.
If you make a lot of sourdough bread (try my no-knead sourdough bread on Recipes Made Easy )then you will be feeding your starter every time you use it so you will not need to discard any of the mixture.
However, there are bound to be times when you are using your starter less, so that it will need to be fed to keep it active. If just keep adding to it while not using any of it, you will end up with more and more starter, certainly far more than you need. So instead you pour some off before replacing with fresh flour and water. This is called the “the discard”
You can of course just discard it as the name suggests but if like me you hate food waste then why not use it. There are many ways you can make with sourdough discard and this pancake is just one.
Your reward for not wasting the starter is a pancake that is just that little bit extra yummy!
American pancakes are delicious for breakfast. We tend to serve them at home at the weekend where they make a delicious treat for a leisurely breakfast.
I like to serve mine with some fresh fruit. Banana and blueberries are a favourite combination or summer berries and of course always with some honey or maple syrup drizzled over.
Sometimes I serve as a dessert in which case I will add a scoop of ice cream or a dollop of fresh whipped cream.
You can also try adding some flavours into the pancakes themselves. Try blueberries, chocolate chips or some chopped nuts. Either stir them into the batter in the bowl or add them to the pancakes in the pan to make sure they spread evenly and everyone gets their fair share of the “extras”.
- Whisk the ingredients together just enough to combine, overbeating will develop the gluten resulting in a tough pancake. Don’t worry if the batter looks a little lumpy.
- The constancy of sourdough starters vary, so you may not need all of the milk to mix to a thick batter. When you have the correct consistency the batter should pour slowly from the whisk when lifted. If too thick it will fall in blobs.
- If you end up making it a bit thinner than ideal don’t worry just allow more room for it to spread in the pan They will still taste great
- Cook in batches.
- The number of pancakes you make will depend on the size you make them. I made 12 pancakes about 9cm (3½ in) across but you could make fewer large ones if you prefer.
How to make sourdough pancakes step by step
- 150 g (5oz) plain flour (all purpose)
- 1 tbsp golden caster sugar
- 2 tsp baking powder
- 150 g (5oz) sourdough starter
- 1 large egg
- 200 mll (7floz) milk you may not need it all
- Oil or butter for frying
- balloon whisk
- heavy based frying pan (skillet) or griddle
- Mix 150g (5oz) of flour and 2 tsp baking powder into a large mixing bowl. Stir in 2 tbsp caster sugar. Make a well in the centre and add 150g (5oz) starter and 1 egg.
- Add a little of the 200ml (7floz) of milk, then using a balloon whisk, begin to beat the liquid together gradually incorporating the flour as you do so. keep whisking adding more milk until all of the flour and milk have been combined to form a thick batter. You may not need all the milk. Do not over beat.
- Heat a large heavy based frying pan (skillet) or griddle over a medium heat. and coat generously with vegetable oil. For each pancake, spoon 2 to 3 tablespoons of batter into the pan . Cook the pancakes on their first side for about minute or until lots of tiny bubbles start to appear and pop on the surface.
- Flip the pancakes over carefully and cook for a further minute on the other side.
- Remove from the pan and keep warm while cooking the remaining pancakes.
- The constancy of sourdough starters vary, so you may not need all of the milk to mix to a thick batter. When the correct consistency the batter should pour slowly from the whisk when lifted. If it is too thick it will fall in blobs. Thinner batters will spread more.
- Don’t worry if the batter looks a little lumpy. Over beating will make the pancakes tough.
- Cook in batches.
- Quantity of pancakes will depend on the size you make them. You may prefer to make less larger pancakes.