Laura Lawrence- Northern Michigan Homesteader
Welcome to Food Prood’s Sourdough Series
Sourdough Pancakes
Need to create a starter? Click HERE and print this out! It's your complete step by step worksheet! Want to learn everything sourdough click HERE
This recipe can make either waffles or pancakes, which is great. You choose, skillet or waffle maker! The best way is to make the batter and allow it to ferment overnight then mix in a few ingredients in the morning, let set and start cooking!
All the family shouted "Best Pancakes Ever!!"
Ingredients:
3/4 Cup Sourdough Starter (discard or active)
1 Cup Buttermilk (Or Milk) - Learn how to make Buttermilk HERE
3 Tablespoons sugar or honey
1 Teaspoon Vanilla Extract
4 Tablespoons Butter Melted -Learn how to make Butter HERE
2 Cups Flour
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Next Morning Ingredients
2 Large Eggs *
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
Directions
1. Mix together all ingredients in the first section. Cover and let sit overnight
2. The next morning add in the eggs, baking soda, baking powder and salt. Let sit for 20 minutes. (notice the fun bubbly action)
3.
Heat a skillet (I use cast iron) on medium heat OR Waffle Maker - pour batter in desired amounts.
3. Flip pancakes when you see the edges slightly burning brown. Flipping to early will cause the pancake to stick and become a mess. Cook waffles according to waffle maker instructions
Note: You may use butter in your skillet to help prevent sticking.
Click on an image to get started!
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