Sourdough Pancakes
Sourdough pancakes turns breakfast into a party! Not only is the flavor amazing, but the rising bubbles of the active sourdough starter also make these pancakes incredibly fluffy.
Equipment
- Nonstick skillet
Ingredients
The night before
- 1 cup sourdough starter
- 2 ½ cups flour
- 2 cups warm water
The next morning
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbs sugar
- 2 Tbs oil canola oil or olive oil
- 2 eggs yolks and whites seperated
Instructions
The night before
- Take 1 cup of active sourdough starter and add the flour and warm water into a big bowl. Mix to combine, and cover with foil or plastic wrap and let it sit in a warm spot overnight. I like putting mine under the microwave light, as the light gives off the slightest and perfect amount of warmth. (remember to feed your starter again!)
The next morning
- The next morning, take out 1 cup of the mixture and discard it.
- Add to the batter the baking soda, salt, sugar, oil. Seperate the egg yolks and egg whites, add the egg yolks to the batter.
- Whip the egg whites in a separate bowl until no longer translucent, and they will start to have bubbles, and can hold their shape a bit. Then add the egg whites to the batter, folding them gently.
- Let the batter sit for 30 minutes before cooking cook with oil or butter in a hot skillet, then top with your favorite pancake toppings!
Notes
I like these pancakes with syrup. They already have so much flavor, but they can be enhanced with syrup, berry syrup, powdered sugar, or your favorite topping!
