[Recipe] Sourdough Pancakes

Sourdough pancakes

If you are like me and you find yourself dabbling with sourdough bread making at this time of staying at home, then you know that maintaining your starter can be quite a chore sometimes. And what do you do with all of that excess starter? This is just one of the many things that you can do with excess sourdough starter. This is the first time I have made this and the slightly sour taste of the pancakes improves the taste and certainly cuts the sweetness of the batter and the syrup. It worked for my starter, but bear in mind that not all starters are the same and you might want to adjust the amount of starter and the sugar content of this recipe. You can adjust the consistency of the batter by adjusting the milk and the flour content until you get that typical pancake batter spread during cooking.

Sourdough pancakes

Ingredients:
3/4 Cups sourdough starter
1 Cup all-purpose flour
200 ml of milk
1 medium-sized egg (room temperature)
2 and 1/2 Tablespoons coconut sap sugar (packed)
40 grams of softened unsalted butter
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon vanilla extract (optional)
1/4 teaspoon banana flavoring (optional)

Directions:
To enjoy these pancakes for breakfast, you will need to do some pre-work the night before. Combine the sourdough starter, flour, and milk in a bowl big enough to accommodate some increase in the volume of the mixture. Cover with a loose-fitting lid and leave in the refrigerator overnight.

In the morning, measure out the required butter and leave it on the counter until it becomes a spreadable consistency. Take out the mixture from the refrigerator and mix the rest of the ingredients well.

Cook as you would normal pancake using a small ladle to ensure consistent sizes. Serve hot with some butter and syrup of your choice.