I’ve had my sourdough starter going for months now and I never get to utilize it as often as I’d like. I mean, I love sourdough bread but it’s not like it’s the quickest thing to make and I do like to leave the house on the weekends every now and then. I’ve been wanting to make sourdough pancakes for a while now but I really want to stick to magazine recipes as often as I can this month, so I figured I’d have to wait another couple weeks before I got to try them out. Thank you Vegetarian Times search engine! Although I didn’t think I would find anything, I figured what the hell, might as well give it a shot and see if there are any sourdough recipes floating around their website. Low and behold, smack dab on the second page was a recipe for blueberry sourdough pancakes, I guess they had an entire article on sourdough in the March 2011 issue…the issue I missed when I forgot to renew my subscription.
The only difference I saw between this recipe and most of the other recipes I came across was that the VT version used a short-cut sourdough starter, which is great if you want that pungent flavour and don’t already have a starter going but this was not the case for me. Easy enough fix as with a few water and flour adjustments I had it all worked out.
These pancakes turned out delicious! They came out slightly thin and were light and fluffy with more of a complex flavour then what you would find in any regular pancakes. P didn’t try any as he doesn’t like fruit in his pancakes (seriously), he also didn’t sound too enthused about the idea of sourdough in pancakes. You may be thinking the same thing, sour + pancakes = nastiness! Well let me preface this by saying that the sourdough flavour is much more subtle then you might think. The sourdough adds a slight tang that comes across as more of a background flavour in the pancakes then a full on pungent punch in the face.
One of the best things about making these pancakes is that I got to use my Cusinart Griddler, I heart this thing so much. I hate to make it seem like I’m promoting a product (I swear they’re not paying me) but since I switched from a frying pan to this thing, my pancakes have been much more lightly browned and a lot less burnt. The flat plates are perfect for your pancake cooking needs and keep a nice even temperature so you don’t end up with burnt outsides and mushy insides.
- 1 1/4 cup (200g) 100% hydration sourdough starter
- 1 tablespoon (11g) canola oil
- 1 tablespoon (21g) maple syrup or agave
- 1/2 – 3/4 cup (110-165g) unsweetened non-dairy milk
- 1 cup (144g) unbleached all-purpose flour or white whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups (150g) blueberries, fresh or frozen (Optional) –
- The night before feed your starter and make sure it’s active.
- Whisk together the starter, oil, syrup and 1/2 cup of milk. Combine flour with baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into batter, adding 1/4 cup more milk if needed. If using fresh, fold in blueberries. Let sit 5 to 10 minutes. If using frozen blueberries, stir in right before cooking.
- Heat griddle or skillet over medium-high heat. Reduce heat to medium, and coat with cooking spray. Pour about 1/4 cup batter per pancake into skillet. Cook 1 to 1 1/2 minutes on each side, or until golden.
- These pair well with some maple syrup, or top them like I did with some raspberries and strawberries simmered with some maple syrup. Who knew bacteria could taste so damn good!
Submitted to Yeastspotting