SAMPLE RECIPE

 

 

 

 

 

 

 

 

Oma's Sourdough Pancakes

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Dry Ingredients:
1/2 cup AP flour
1 Tbsp Sugar
1/4 tsp salt
1 tsp Baking Powder
1/2 tsp Baking Soda
Wet Ingredients:
1/2 cup Sourdough Starter  (discard or active)
1 large Egg
1/2 cup Buttermilk or Milk of your choice
2 Tbsp melted Butter

Combine dry ingredients in a bowl.  Stir to incorporate.
Combine wet ingredients in a bowl, beating egg before adding to starter.  Mix wet ingredients well.
Combine both bowls of ingredients, whisk till smooth (some lumps can be left).
If you are preparing the entire recipe or doubling it, preheat oven to 250 degrees to keep your pancakes warm while frying the rest.  
Preheat frying pan with butter.  Add 1/3 cup mixture to frying pan and cook until bubbles form.  Flip and continue cooking till center is done.  Keep warm in oven till ready to serve.  Best served with butter and maple syrup.

Any leftover mix can be stored, tightly covered, in refrigerator overnight and used the next day.

 

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For 8 pancakes:
1-1/2 cups flour
2 Tbsp sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup Sourdough Discard or active Starter
2 large eggs
1 cup milk, plus more if needed
3 Tbsp melted butter + more to coat skillet

Preheat oven to 250 degrees.  Whisk all dry ingredients together, add wet ingredients whisk gently until a sooth batter forms; some lumps are ok.
In a 10" skillet melt butter over medium low heat.  Swirl the pan to coat.  Pour 1/3 cup of batter into pan.  Cook for 1 - 2 minutes, lowering the heat as needed.  When bubbles appear in the entire pancake, flip.  Cook for another minute or so.  Place on a sheet pan and keep warm in the oven while you cook the remaining pancakes.  Add more butter as needed to fry additional pancakes.

Batter can be refrigerated overnight.