February 10, 2018 - 8:22am
How to make sourdough pancakes?
i see this recipe here:
https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pancakes/
about the starter should i feed it and then use the starter or don't feed it and just use the starter?
and do you know much 2 cups are in grams for the sourdough starter?
and can i replace the sugar with a banana instead and also don't add the baking soda?
so the recipe would be made from sourdough starter+ banana+egg+oil+milk
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I use the KA recipe.
https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
I use 100% hydration starter, hydration measured in grams not volume,
When your starter is getting old and needs to be fed, pancakes are a great way to use up most of it. Very little work involved.
As you can see, there is very little sugar needed. I would just make the batter, then cut up bananas and mix them into the batter just before cooking. If you want banana pancakes.
BTW, I use a round cast iron skillet to make pancakes. Rather than try to fit several smaller pancakes into the skillet, I just make one big pancake. Saves time and trouble.
This is my formula, it doesn't get much simpler.
100% white flour (adjusted to about 9.6% protein)
160% water
Refreshment ratios I care less about, other than something greater than 50:50. I incubate in a water bath at 88-90°F to favor lactobacillus, and when I have a foamy layer on top, I consider it ready.
I make two pancakes at a time:
300 g starter
1 g salt
1.5 g baking soda
Whip that thoroughly and quickly in a measuring cup, and pour it into small squirts of oil in the middle of pre-heated, large cast iron pans.
Just this morning I made a sample without any soda or salt. It wasn't as light or bubbly when cooking, and wasn't as thick when cooked. The crumb was more like a gel, and was reminiscent of crepes.
Edit: TheUninvited had a related discussion here.
I make sourdough pancakes by feel. The night before, I mix 500g water, 500g flour, and all my starter discard. In the morning, I add an egg or two, a bit of oil, then I thin it with whole milk until the texture is right. I add a dash (maybe 1tsp) of salt and some baking soda or powder, then I add some sugar (maybe 1Tbsp), and they’re ready to cook.
of starter, minus the egg. right before bed and leave it on the counter overnight. Then I add the whipped egg in the morning and let it sit of half and hour before making the pancakes.
If you want it less sour you can add a half a tsp ob Baking soda with the egg. Easier than pie by a wide margin:-)