So after last week’s post, I wanted to make sure to get this pancake recipe out pretty quick. It’s a great recipe to start out with and it’s super simple to throw together.
Around here Sunday is pancake day so as soon as I started my sourdough starter I knew I wanted to come up with a long fermented recipe that also turned out fluffy. One of my secrets is beating the egg whites and folding them in. It really gives them a nice fluff! You can make them without separating the eggs but they will be a bit thinner. It’s worth the extra 2 minutes it takes in my opinion!
You need to start out with a nice bubbly starter. I use mine straight from the fridge and it works well without feeding it first but if it’s been more than a week since you fed it I would feed it the morning of the day you will be starting the recipe. Your starter should look something like this…
First you’ll mix the starter, flour, and water together in a large bowl. Mix it thoroughly and cover with plastic wrap. Let it rest overnight. In the morning it should look something like this.
Next you’ll add the sugar, salt, baking powder, oil/butter, and egg yolks (pour the egg whites in a separate bowl). Mix thoroughly and set aside.
Now it’s time to beat the egg white until they form stiff peaks. When you pull the beaters out the egg whites should make peaks that stay up like this.
Pour the egg whites and the dissolved baking soda into the batter and gently fold them in.
Pour about 1/4 cup of batter at a time onto a greased griddle or cast iron skillet. To grease the griddle I always just rub a stick of butter on it.
Flip the pancakes once bubbles start to form on the surface.
Remove from griddle/skillet once the pancakes are cooked through.
I hope you give these pancakes a try sometime! If you do leave a comment down below!
Sourdough Pancakes
Long fermented fluffy sourdough pancakes.
Ingredients
- 1 cup sourdough starter
- 1 cup water
- 2 cups flour
- 2 T sugar (white or coconut sugar)
- 1 t sea salt
- 1/2 t baking powder
- 3 T oil or butter
- 2 eggs separated
- 1/2 t baking soda dissolved in ~1 T water
Instructions
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Combine starter, water, and flour. Stir to mix thoroughly. Cover with plastic wrap overnight or at least 2 hours.
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After the mixture has rested add in the sugar, salt, baking powder, oil/butter, and egg yolks. Mix well and set aside.
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Preheat a griddle or cast iron skillet. If using a cast iron skillet keep it on low heat to avoid burning the pancakes.
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In a separate bowl beat the egg whites until they form stiff peaks.
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Add the dissolved baking soda and the egg whites to the batter and fold gently until just combined.
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Pour ~1/4 cup of batter for each pancake onto a greased griddle or cast iron skillet. Flip once the tops start to form bubbles on the surface. Remove once the pancakes are cooked through. Recipe makes 10-12 pancakes.
Oh my goodness Haley! I have to try those.They look absolutely delicious!
These turned out delicious! The consistency of the batter was different than I expected but it didn’t affect the way they cooked or anything. They looked beautiful, very fluffy, and seriously so yummy!