Sour Dough pancakes

I love these sourdough pancakes - super simple and delicious:

http://www.wildyeastblog.com/2009/02/24/sourdough-pancakes/

(from Susan (susanfnp) at Wild Yeast Blog)

- Jackie

Sourdough Waffles

There were many sourdough pancake recipes posted here on TFL.  All you have to do is to type in the keywords "sourdough pancake" in the seach box.   It should pull out a lot of them for you to choose from.

Al

This is an very old book by Don and Myrtle Holm - The Complete Sourdough Cookbook - but the one I learned to bake sourdough with nearly 40 years ago.  It has some good recipes (not only for pancakes, but doughnuts, bread and biscuits as well).  You can pick it up for about $11 on Amazon.  Not a bad price for its contents.

Larry

Here's a favorite of mine:

http://bit.ly/9wS31s

-brian

I use our leftover sourdough starter to make Injera, an ethiopian flat bread made with teff. It's cooked just as a pancake or crepe is, and is served alongside (usually under, actually), the spicy stews and dishes in Ethiopian cuisine. It's a tangy, spongy, unique flatbread that my kids love and it cooks up quick and keeps well. 

Bob's Red Mill carries Teff flour: www.bobsredmill.com

If Teff seems to expensive, many recipes I've seen call for buckwheat flour. I haven't tried it myself. 

I have a very hydrated starter (1/2 cup starter: 2 cups AP flour : 2 cups water); to make Injera I simply switched out Teff flour for the 2 cups AP flour, then fermented it for a day or so. You can let it go longer for more tang, or less time for less tang. I mix my starter, teff and water the night before I want the injera for dinner.

After the fermentation, right before you cook, you can add some salt (maybe a teaspoon?) if you wish. Stir the batter down well. It should be very thin, like crepe batter.  

To cook the Injera, I hybridized several methods I found on the internet, some of which I tried (there wasn't a discernable difference to me). Basically, I lightly oiled a 12-inch nonstick skillet, heated it over medium-high heat (as you would for pancakes), then spiraled in a thin layer of the sourdough teff. (Think: making crepes, but a tad bit thicker). I let it cook undisturbed for about a minute on my stove (YMMV) until the edges were set and the Injera had bubbles breaking throughout the top (basically when you'd flip a pancake). Then put on the lid (mine is glass, very handy) and steam until the injera is done, about another 2-3 minutes. The texture of the top will change and become cooked-looking and set. It's a visual thing, hard to describe but not hard to observe in the pan. Note that you do NOT flip injera. 

Transfer to dish, wrap in a towel to keep warm, wipe the pan with an oiled paper towel, and start your next one. 

The 1/2 cup starter - 2 cups teff - 2 cups water recipe makes about 8-10 10" Injera, depending on how thick you pour it. 

Goes great with chili. 

Just something else to play around with...