These are thinner and moister than traditional pancakes. Adding diced, peeled apples to the batter along with the eggs is a delightful variation. I made these every Sunday morning for years, until my son accused me of practically force-feeding them to him. Apparently the addiction to sourdough isn't an inherited tendency.
Makes 10-12 pancakes
1/2 cup sourdough starter
2 cups all-purpose flour
2 cups water
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons canola oil
2 eggs, well beaten
1/2 teaspoon baking soda, dissolved in about 2 teaspoons water
The night before, combine starter, flour and water in a bowl. Lumps are OK. Cover with a towel and leave on counter overnight.
The next morning, return 1/2 cup of the mixture to the container of starter in the refrigerator, and mix well.
Combine the rest of the starter you made the night before with the sugar, salt, baking powder, oil and eggs. Mix well. Gently stir in baking soda dissolved in water.
Heat a non-stick griddle or skillet until drops of water dance across the surface and evaporate.
Pour 1/4 to 1/2 cup of batter onto the griddle. Cook over medium heat until bubbles form all over the top of the pancake, 2 to 3 minutes. Flip and cook the other side until golden brown. Serve warm with butter and maple syrup.
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