The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough pancake

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KenK's picture
KenK

Sourdough pancake

I tried the instructions from King Arthur's website this evening to make a pancake/crumpet from sourdough starter.  It came out pretty good, a little tough but they tasted good.  I removed four ounces as I would to feed it.  Added 1/2 teaspoon of sugar and 1/4 teaspoon each of salt and baking soda.  It foamed up nicely.


After it was cooked I put a little butter on it and cut it into eighths. I put orange marmalade on one "stack" and maple syrup on the other.  The syrup was better.


I think I will continue to make at least one every day and accumulate them in the freezer for Sunday breakfast.  I wouldn't mind getting a couple of English Muffin rings and try that also.


My starter (Larry) is a pain in the butt so it (he) may not be long for this world. 



tananaBrian's picture
tananaBrian

I find that sourdough pancakes are not as delicate as those made from pancake mixes (probably with cake flour) or those made from a regular scratch recipe (usually all-purpose flour).  I think the gluten tends to get more developed in the starter, and the starter is a large proportion of the batter when making pancakes.  I thought about experimenting with making a cake-flour sourdough starter by starting with a small amount and feeding/doubling each day with cake flour and water to make enough for a recipe.  Hmmmm.....


Brian


 

KenK's picture
KenK

"and the starter is a large proportion of the batter when making pancakes"


In this case the starter is the batter, except for the little bit of sugar, salt and soda.


I made a bigger batch tonight and got a bigger pop from the soda and the pancakes were a little lighter.  That may be the trick; getting the amount of baking soda just right depending on the quantity and acidity of the starter.


At any rate, it is not much more trouble than pouring the scrap starter in the trash.


I have read comments from several people, here and elsewhere, that hate to throw starter away just on general principle.  I think this process yields a usable, if not wonderful, product.  The dogs would eat them anyway. : )

rhomp2002's picture
rhomp2002

I have been playing with a starter using the KAF Irish Whole Wheat flour.  I read your entry about using the sourdough starter and adding sugar, salt and baking soda.  We have a winner here!  Delicious and so easy.  I had just fed my starter this afternoon and when I read this I pulled it out and tried it and it is great.  I will be making more of this one for sure.


 


It is like a two-fer.   Feed your starter and with the stuff you were going to throw away just make the pancakes.

tananaBrian's picture
tananaBrian

Yes, I think you're right.  I find that you want to get the baking soda right, but also don't make the starter/batter too thin.  I also find that I have to use a hotter skillet for sourdough pancakes as well.  They seem to be best right out of the pan, but turn rubbery (which I kinda like ...hehe) after refrigerating them.  They toast up good though.  I also like sourdough waffles too ...my favorite recipe being the one in my 20+ year old copy of Adventures in Sourdough book, the version that has the whipped egg whites folded in ...light, crispy, taste great ...then turn to rags if left in the fridge.  Again, gotta eat'm as soon as they leave the iron...


Brian