by Jill Lightner
Serves 4 (about 12 pancakes) | Start to finish: 20 minutes, plus overnight rising
from Edible Seattle May/June 2009
The original Sourdoughs would’ve used water, and weren’t likely to have eggs or butter, either, but this version still has a delicious tanginess from the starter, and a special lightness from yeast rather than the more modern baking powder. Any sweet topping is the perfect complement.
1 cup sourdough starter
1 cup all-purpose flour
1 cup milk
1 large egg
2 tablespoons melted butter
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
A day before you want pancakes, remove the starter from the refrigerator. Bring the starter to room temperature (about 8 hours). Mix one cup of the warmed starter with the flour and milk in a large mixing bowl. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1 cup all-purpose flour and 1 cup water; let stand until next morning; then refrigerate.)
In the morning, add the egg, melted butter, sugar, salt and baking soda to the sourdough mixture and whisk until smooth.
Heat a lightly greased griddle or cast iron skillet over medium heat. The pan is preheated and ready to use when a few drops of water will skitter rapidly across the surface.
For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Cook until the surface is covered with bubbles and appears dry around the edges. Flip the pancake and cook other side until it’s golden brown.
Pancakes can be kept warm in a 200 degree oven until you’re ready to begin serving.