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
1cupsourdough starter
2 ½cupsflour
2cupswarm water
The next morning
½tspbaking soda
1tspsalt
1Tbssugar
2Tbsoil(canola oil or olive oil )
2eggs(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!