Sourdough Pancakes
Ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt · 30 min cook time · 468kcal · ₩9,700
Ingredients
240g all-purpose flour, 2tbsp granulated sugar, 2tsp baking powder, 0.5tsp baking soda, 0.75tsp salt, 240g sourdough starter, 56g unsalted butter, 240mL milk, 2ea large eggs, 1tsp vanilla extract, 20g butter for cooking, 100mL maple syrup
Instructions
1. Grab a large bowl and add 1½ cups (240g) of all-purpose flour, 2 tbsp of granulated sugar, 2 tsp of baking powder, ½ tsp of baking soda, and ¾ tsp of salt. Whisk until combined.
2. In a medium bowl, add 1 cup (240g) of sourdough starter (discard or active), ¼ cup (56g) of melted and cooled unsalted butter, 1 cup (240mL) of milk, and 2 large eggs. Stir until smooth. You can add up to a teaspoon of vanilla extract for extra flavor if desired.
3. Pour the wet ingredients into the dry ingredients. Stir gently to combine. Don't overmix; lumps actually lead to fluffier pancakes.
4. Heat your griddle or skillet on medium heat. Add a pat of butter to the pan. Once melted, add about ⅓ cup of batter for each pancake.
5. Cook pancakes for about 3-4 minutes, or until you see bubbles appearing on top. Flip them over carefully and cook for another 1-2 minutes on the other side until golden brown.
6. Serve with more butter and maple syrup. If you have extra pancakes, let them come to room temperature, then place them between sheets of parchment paper in a freezer bag or sealed container. Freeze for up to a month. Reheat in a toaster oven or microwave.
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