One of our family favourite dishes is sourdough pancakes. Several years ago, I made my first batch of sourdough starter and was swiftly overrun. I wasn’t, at that time, using as much bread as we do now. Our family has expanded two-fold and grown older, with larger appetites. In fact, I may have trouble keeping enough starter in the house now.
So if you are feeding a starter and haven’t anywhere to give away your extra, you can use your glut of starter to make a batch of the finest pancakes you will ever have the pleasure to eat. And what is really neat is that YOUR sourdough will taste different to mine because our wild yeast strains are different. There may also be seasonal differences in your yeast as most strains go dormant in winter, leaving fewer to grow. And the more you bake, ferment, and soak whole, fresh foods, the more you build up the yeasts living inside your home. When we first started, we had very little wild yeast and now the starter fairly comes alive as soon as we start mixing.
- 1 c. of sourdough starter
- 2 c. milk
- 2 ½ c. of flour
- 3 large eggs
- ¼ c. sugar
- ¼ c. melted butter or coconut oil
- 1 tsp. of baking soda
- 1 tsp. of salt
Leave your starter out overnight for best results. Alternately, take your starter out and allow it to come up to room temp. Mix ingredients together and let sit for 10 minutes or more. Drop onto a hot, oiled or buttered griddle and flip wen bubbles pop on the surface. Serve with real maple syrup, molasses, honey, or jam. Or serve with warm, stewed fruits. Makes approximately 30 pancakes.
This afternoon, we will also be trying our hands at making sourdough bagels. I’ll post a recipe if they turn out.
I’m looking forward to what sourdough will be like on the farm!