Sourdough Pancakes

 

Fluffy sourdough pancakes using unfed starter. So delicious and easy to make. Two key steps to note: do not overmix the batter, and control the heat of the pan.

Ingredients

Wet:

80g sourdough starter (unfed/discard)

30g milk

11g honey

1 egg (57g without shell)

34g whipping cream

25g melted butter

25g water (optional)

Dry

80g plain flour

2g baking powder

1g baking soda

1.3g salt

Method

1. Mix all wet ingredients and salt together in a mixing bowl.

2. Sieve plain flour, baking powder and baking soda.

3. Add the flour mixture to the wet ingredients and use a whisk to gently fold in until there is no dry flour. Do not over mix. It is ok for the batter to be lumpy like the texture shown in this video. Rest the batter for 10- 15 minutes.

4. Very lightly oil the cast iron skillet/pan with tiny bit of butter using a sheet of paper towel (folded in half). I use leftover butter wrappers to grease my skillet.

5. Heat up the skillet/pan over low heat. Once it's heated, place the skillet/pan onto a piece of damp cloth to reduce the temperature a little. Then put the skillet/pan back onto the stove and add a ladle of batter. Do not use a spoon/ladle to spread the batter.

6. Cook the pancake until you see bubbles on the surface of the pancake, about 2 minutes. When the pancake edges begin to look dry, use a spatula to slightly lift edge and check the first side. Once the first side is golden brown, flip and wait until the second side is golden brown as well, about another 1 minute. Transfer the cooked pancake to a dish with a lid to keep pancakes warm while you finish the rest of the batter.

Enjoy! Look how fluffy the pancake is!