Sourdough Pancakes

If you have a starter batch going, these are among the easiest pancakes in the world. The ingredients are cheap. I’ve read that they may be lower in the glycemic index than some more traditional pancakes, but by the time I get done with the maple syrup I doubt I’ve saved much on that score. Regardless, they are delicious.

  • 2 cups starter batter (Don’t worry, it isn’t hard.)
  • 1 egg
  • 1 tbsp melted butter or oil
  • 1 tsp salt
  • 1 tsp baking soda dissolved in 1 tbsp warm water
  • 1 tbsp sugar

Heat your griddle to a nice medium-high heat, and oil or butter it. Mix all ingredients, adding the baking soda right before you cook them. Allow them to brown on one side until the bubbles pop dry on the surface and then flip them over for about a minute. The time is going to vary depending on your altitude, temperature of your griddle, or other factors so just experiment. But be aware — these are browner than “regular” pancakes. When they are done, the color is a rich, dark brown.

If these are too thick, add another egg or some water or milk. You can also add some milk and about 1/2 cup of flour — try experimenting with different ones including whole wheat, cornmeal, spelt, rye, etc. You’ll want to add the liquid after the flour so you can get it to a good pancake batter consistency. The wealth of flavors available is staggering.

One thing my family likes to do with pancakes is to add fruits to them after they’re poured out on the griddle, while the first side is cooking. Sliced bananas, dried or fresh berries, be creative with additions!

Low oil version: try substituting 1 tbsp applesauce for the oil. If it happens to be home-made cinnamon applesauce, all the better.

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