You know how you get an idea for a recipe, search and search for Google’s finest offerings, try all these different techniques, and then find the answer to your hard-wrought searches through total accident?
Well, you should.
Because if it wasn’t for dumb luck and laziness (woot!), I’d never have realized how silly it was for me to make all these high-falutent fancy pants sourdough pancakes.
Believe me, I’ve tried.
There are so many sourdough pancake recipe drafts hiding on the backside of this blog…it’s ridiculous.
But the other day, I took Harriet (my starter) out of the fridge to come to temperature so I could take care of her. Basically, you ditch half the starter, add new flour and water, allow it to rise, then either bake or send it to the depths of your fridge.
I was going to toss the extra starter, then remembered something Emily Benfit (Butter Believer) said in her book on beating insomnia, The Sleep Solution:
“Eating a good breakfast right when you wake up shuts these stress hormones down, especially if you make sure to include a healthy amount of carbohydrate and other nutrients which are key to deactivating the body’s stress response.” (source)
There was no bread in the house, so I opted to try something since Emily said so.
Sloppily, I scooped out some starter, tossed it in a hot pan, added a shake of sea salt, turned it over when bubbles formed and the edges started to set, then ate it.
And it…was absolutely delicious.
Granted, I LOVE sourdough. I love that tanginess, which is why I have a starter in the first place.
So these taste absolutely like fresh, tangy sourdough bread, but it crispy, soft pancake form.
Not too salty, not too sweet, these pair perfectly with savory and sweet toppings, so they’re perfect throughout the day. Go wild!
1 Ingredient Sourdough Pancakes Recipe
- Maybe a fork
- Active sourdough starter at room temperature (read the details below for hydration percentage and temperature)
- Cooking fat (coconut oil, butter, or ghee are my preferred)
- Heat skillet to about medium-high (6-ish on my stove).
- Add a tsp of coconut oil or butter or ghee or lard or…you get the picture.
- Once to temperature, add enough starter to make your favorite size of pancakes. I like tiny silver dollar type ones and about 4-inch wide ones.
- Sprinkle a little salt over the dough. Allow to cook.
- Flip when bubbles appear across the pancake and the outer edges begin to set slightly.
- Cook until the pancake starts to lift with steam.
- EAT. With butter. And anything else you like to put on pancakes. I used Double Black syrup, fresh goat cheese, and butter.
Double Black Syrup Quick Tip
I love syrups, especially from fresh fruits and berries. For this one, take:
Blackberries + Black currants
-Mash them and strain the juice.
-Simmer the juice with unrefined cane sugar or your favorite sweetener. Add enough so it tastes nice to your palate.
-Pour liberally all over things you like to eat.
How many pancakes will I get?
This depends entirely on you and your starter. I keep about 2 cups of starter going at all times, so I have about 1 cup to play with during maintenance periods.
That gets me 2-3 pancakes that are 3-4 inches in diameter, or so. For more pancakes, you can thin out the batter with water or milk or coconut milk.
If you have a larger starter, you’ll have more. If you have a smaller one, you’ll have less.
What if I want a lot of pancakes, like for a crowd or shin-dig?
Great idea! I love digging with my shins! These are definitely going to get oohs and aahs from their amazing flavor.
Consider creating a much larger starter in a bowl.
For example, you could add ~1 cup of active starter to 2 cups of flour and 1 cup of water. Allow to grow, then add more flour and water. Basically, just feed the thing until it becomes a BEAST.
This will let you keep your sourdough starter going while also growing enough for your meal. Yes, it will take a day or two or three. That’s where the flavor comes in though, so it’s crucial.
What about thickness?
Your sourdough pancakes will be too thin or too thick depending on your standard hydration.
When I say “hydration percentage,” please don’t freak out. It’s simply a proportion of water to flour.
My starter is always at 50% hydration, which means there is a 1:2 ration of water to flour. Or 1/2 cup water for every 1 cup of dry flour.
This results in a nice, thick starter.
If you like your starter to be thinner, you can increase the water you use per cup of flour. This might be a 75% hydration (3/4 c water: 1 cup flour) or a 100% hydration (1:1 ration).
I wouldn’t really go thicker than 50% unless you really like tall, thick pancakes. If you do, go for it! (Learn more about how to feed a sourdough starter.)
The most important thing*
Let your starter come to room temperature. I tried making several batches of these, and the ones when I used starter straight out of the fridge were HUGE. Thick biscuits. In other news, bake cold sourdough starter for thick drop biscuits!
If you don’t let your starter come to temperature and keep it thick like I do, dilute with a splash of fluid.
That’s it! These are super simple, even for lazy bones like myself, and make the perfect wake-up breakfast.
What’s your favorite sourdough pancake topping? Tell me below!
This post is part of Sourdough Surprises.