SOURDOUGH MILK PANCAKES
These delicious pancakes have a chewier body and texture with an interesting mouthfeel and complex taste. A great way to use up your starter discards.
Equipment
- Mixing bowl
- Whisk
- Griddle / Frying pan
Ingredients
MILK PANCAKES
- 100 grams Starter discards. Approximately
- 150 grams all purpose flour
- 250 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 remaining unfed starter, flour, sugar and milk
- Cover and let rest at a cool temperature overnight, 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. See Cooking Golden Pancakes in Tips & Tricks
- 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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