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Sourdough Pancakes
- Makes about
15
( 4- to 5 inch ) pancakes - Difficulty
Easy
Published 2010
I have nothing against buttermilk pancakes, but once you’ve had real sourdough ones, drizzled with fruit syrup or preserves that didn’t quite set into a thick spreadable jam, you might be spoiled for anything else. These are thinner than your standard diner pancakes, but with crisp edges and an intoxicating sourdough aroma.
Ingredients
1 cup 1 cup 1
Method
Put the starter in a large bowl and whisk in 1 cup room-temperature water, then the flour, sugar, salt, baking soda, and eggs. Heat a large griddle or heavy skillet over medium heat and add a pat of butter. When the butter is melted and hot, ladle in some batter and spread it gently to make 4- to 5-inch pancakes. Cook until the bottoms are browned, the edges look dry, and there are bubbles popp