The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sour dough pancakes

Carl Bergensis's picture
Carl Bergensis

Sour dough pancakes

The recipes I find on internet are more like poolish pancakes.

LindyD's picture

Hi Carl,

Why not try the TFL search bar?  You'll find loads of links to the various sourdough pancake recipes noted by TFL members and may even come across one you like!

Carl Bergensis's picture
Carl Bergensis

Thanks, but can anybody answer my question?

AnnieT's picture

Hi Carl, I didn't really see that as a question, but as LindyD says, check out the search area. If you type in AnnieT's sourdough pancakes you will find my recipe and lots of interesting comments and hints - which may help you in your quest, A.

pmccool's picture

Of the recipes you reference, what about them triggered your curiosity?  Was it that they have a batter-like consistency, similar to a poolish?  Was it that they use yeast (wild, not commercially produced, in this case) for leavening, not chemical leavenings (baking soda, baking powder, etc.)?  Something else?

I agree with your assessment, insofar as the two have strong similarities in content and consistency.  The main differentiator would seem to be purpose: poolish is a pre-ferment that is later incorporated in a bread dough that is eventually baked; pancake batter typically receives no further processing, except to be cooked on a griddle.  There is usually some divergence in ingredients, too, in that pancake batter often contains eggs, fats, dairy or sweetners, which are not typically part of a poolish.  Even sourdough pancake recipes often call for the addition of baking powder prior to cooking.