Saturday, April 21, 2007

Silver Dollar Sourdough Pancakes

I just received my King Arthur sourdough starter and this is my first recipe with it. Exciting! Sourdough pancakes are nice because you can mix up your starter the night before and have it ready to go in the morning. These small griddle cakes had a slight sourdough, yeasty flavor--nice. They were a bit chewy but good. I love the silver dollar size. I froze the leftovers and they were great reheated for a fast mid-week breakfast. Continue for recipe.

Silver Dollar Sourdough Pancakes

Put one cup of sourdough starter in a large mixing bowl preferably of glass, ceramic or stainless steel. Add 2 cups of warm water (up to 90-degrees F) and 2-1/2 cups of all-purpose flour.

Mix thoroughly; cover and place it in a warm spot overnight.

In the morning remove one cup of the batter and reserve it for another use or put it back into your sourdough starter crock and refrigerate. You will be left with 4-1/2 cups of batter.

To the remaining batter add:

1 egg
2 tablespoons vegetable oil
1/4 cup instant dry milk

Beat thoroughly. Combine:

1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar

Blend together until smooth, eliminating any lumps of soda. Sprinkle evenly over the top of the batter; fold in gently.

Allow batter to rest several minutes, then fry on a hot, lightly greased griddle. I generally use a tablespoon to ladle the batter onto the griddle.

**Keep the size of the pancakes to about 1-1/2" - 2".

©1997 Gary Fisher

1 comment:

xian said...

We just made these in a large cast iron skillet, with one change. We used 1/2 cup fresh buttermilk instead of the powdered mil (we made butter last night as per especially for these pancakes).

They spread out and got the most wonderful chewy-crepe consistency, crispy at the edges. Absolutely magical... thanks!