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I love these chewy, moist pancakes. Whenever I don’t feel like making bread and need to use starter discards, I’ll make these pancakes. It has a chewier body and texture like a swedish pancake, a little more dense than a regular pancake with an interesting mouthfeel and complex taste. Regular pancakes to me feel and taste flat. It requires overnight preparation, but it is well worth it because the fermentation period breaks down the carb, lowers the GI (glycemic index) and makes it more nutritious. If you do not have buttermilk, you can substitute this recipe with regular milk.
Tips for making sourdough buttermilk pancakes.
Pancake texture.
Making an overnight type levain by mixing together unfed starter, flour, sugar and buttermilk and letting it rest at a cool temperature for about 12 hours contributes to this pancake recipe's interesting texture. It also helps make this pancake more nutritious. Make sure to set aside 20 grams of starter for feeding for future use
Starter with buttermilk, flour and sugar
The (milk) pancake batter should be bubbly and active. Sourdough batter will have less bubbles.
When preparing the actual batter, beat together the egg, vanilla extract, salt, oil or melted butter, baking soda and baking powder in a small bowl. This mixture may bubble. Gently fold into the levain. The reason for this 2 step process is to allow the baking soda and powder to do be active during the cooking process, allowing the pancakes to rise.
When the batter is mixed, pour the batter onto preheated lightly oiled non-stick skillet or oiled steel. See Cooking golden pancakes.
Sourdough (milk) pancakes have a lot more bubbles than regular pancakes
Pancakes are ready to flip when about half of the height of the batter looks cooked and a few bubbles remain open.
Flip the pancakes when bubbles appear and remain open. Serve warm with my favorite, macerated strawberries and cream!
SOURDOUGH BUTTERMILK PANCAKES
These delicious pancakes have a chewier body and texture with an interesting mouthfeel and complex taste. If you do not have buttermilk, you can substitute it for milk with the correct proportions.
Equipment
- Mixing bowl
- Whisk
- Griddle / Frying pan
Ingredients
- 80 grams Starter discards
- 150 grams all purpose flour
- 200 ml buttermilk
- 100 ml milk Need milk to thin the batter
- 1 egg room temperature to prevent the butter from solidifying
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 30 ml oil or melted butter
- 25 grams sugar
- 3 grams baking powder
- 3 grams baking soda
Instructions
- Set aside 20 grams of starter for feeding for future use
- In a large mixing bowl, stir together unfed starter, flour, sugar, milk and buttermilk.
- Cover and let rest at a cool temperature for about 12 hours, making a type of levain
- In a small bowl, beat together the egg, vanilla extract, salt, oil or melted butter, baking soda and baking powder. This mixture will bubble
- Gently fold into the levain.
- Pour the batter onto preheated non-stick skillet or oiled steel. Flip when bubbles appear.
- Sourdough pancakes have a lot more bubbles than regular pancakes
- Serve warm with my favorite, macerated strawberries and cream!
Nutrition
Calories: 182kcal
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
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