INGREDIENTS AND DIRECTIONS
Night Before:
- Mix 1 cup of sourdough starter
- 1 1/2 cups water
- 2 1/2 cups flour
Cover and leave out overnight.
Next Day:
- 1 egg
- 2/3 cup milk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
Whisk into the mixture from the night before. Let it stand for five minute.
Cook in skillet over medium heat for about 1 min per side. Spritz skillet with oil as needed throughout cooking. Makes about 32 pancakes using a 1/4 cup ice cream scoop per pancake.
PHOTO ESSAY
Here’s what the initial sourdough starter mix looked like after sitting out overnight.
Next, I added the remaining ingredients.
Whisked it all together.
It poofed up quite a bit. Almost to the top of the bowl when at first it was not quite midpoint.
For pancakes mostly the same size, I like to use an ice cream scooper that holds about 1/4 cup.
After about a minute the pancake that is ready to flip in the back has gotten “big bubbles.”
Can also tell by the edges going “dry.”
Nice golden color once flipped.
This particular recipe makes 32 pancakes if you use the 1/4 cup measure to scoop out the batter. (Actually 33 but everyone knows the first pancake always comes out goofy so it doesn’t really count.)
I’ll probably halve it when I make it again. It’s a lot of pancake! While I can freeze some, reheated pancakes are never as good as right off the skillet.
Plus the delicate crispness on the edges and light sourdough flavor is too good to not have freshly made. These were really yummy!
