Light and Fluffy Sour-Dough Pancakes
|All purpose flour||2 Cup (32 tbs), divided (For the sour dough starter)|
|Water||6 Tablespoon (For the sour dough starter)|
|Egg||2 Medium (For the Sourdough Pancakes)|
|Milk||4 Tablespoon (1/4 cup, For the Sourdough Pancakes)|
|Sugar||2 Tablespoon (For the Sourdough Pancakes)|
|Salt||1 Teaspoon (For the Sourdough Pancakes)|
|Butter||3 Tablespoon, melted (For the Sourdough Pancakes)|
|Sour dough starter||3 Cup (48 tbs) (For the Sourdough Pancakes)|
|Baking soda||1 Teaspoon (For the Sourdough Pancakes)|
|Vegetable oil/Butter||1 Teaspoon (For greasing)|
1. In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour. 8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.
10. Now the starter is ready to be used in virtually any sourdough recipe. You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come!
11. To make the pancakes: Preheat a griddle or frying pan to 375˚.
12. Combine the eggs, milk, sugar, salt and butter in a large bowl. Whisk to combine. Mix in the sourdough starter.
13. In a small bowl, mix together the baking soda and water. Add to the batter and mix to incorporate. Let rest for 5-10 minutes. You will notice the batter start to bubble, indicating it is ready to use.
14. Lightly grease your griddle, with vegetable oil or butter, if it is not non-stick.
15. Pour batter to make 3” pancakes, just under 1/4 cup. Pancakes are ready to turn when the bottom is golden brown and the top is bubbly and starting to dry at the edges. Cook on second side until golden brown.
16. Pancakes can be held in a 200˚ oven until all are cooked, but are best right off the griddle.
17. Serve warm with breakfast sausage and covered with real maple syrup, honey or melted butter. Or serve with clotted cream and fresh fruit!
The thickness of the batter will depend on the thickness of your starter; but will be thinner than a traditional pancake batter and thicker than a crepe batter. If necessary, thickness can be adjusted by adding a little flour to create a thicker batter and a little milk to create thinner batter.
To determine the griddle temperature, place a drop of water on the griddle. If it just sits, it is too low. If it immediately evaporates, it is too high. If it forms a ball and dances on the griddle before evaporating, the temperature is 325˚. To get to 375˚, just turn the temperature up slightly and make minor temperature adjustments as you cook your pancakes. Too low of a griddle temperature will yield tough pancakes and too high will cook too fast on the outside, leaving the inside raw.