Mouth-watering sourdough pancakes ready in less than 1/2 hour
This blog post will teach you how to bake mouth-watering sourdough pancakes.
Sourdough is in the picture lately. With the “healthy soul in a healthy body” trend going on all over the world, Newby bakers emerge everywhere.
It has been some time ago I have shared my Sourdough bread Beginners Guide. Since then, I have been experimenting with different sorts of baking with sourdough. Next to my best sourdough basic sourdough bread recipe, I have managed to master also the most mouth-watering sourdough pancakes. I sneaked the idea from the Sourdough pancakes recipe of Jamie Oliver whom I thank for the idea.
I gave a major twist to the basic recipe but left the whole process quick and easy. This way I got the most fluffy and delicious sourdough pancakes ever! These soft and tender flapjacks are buttery and flavourful. They go perfectly with sweet or savoury, it’s up to you which one would you choose. While still baking the smell of these mouth-watering sourdough pancakes tickles your nose and probably those of the neighbours:-) But, it’s absolutely worth it, because in less than half an hour you will get the best steamy yummy mouth-watering sourdough pancakes melting on your tongue. So, how do you think is it worth it to give it a try?
If you nod yes let’s roll up our sleeves and let’s go!
You will need these ingredients for your mouth-watering sourdough pancakes:
200 gr. Mature sourdough starter
3 Large eggs
250 ml. Yoghurt
1 tsp. Baking soda
200 gr. Wheat flour (I use wholemeal)
some milk or buttermilk if necessary
This is how you proceed:
Take a large mixing bowl and pour the yoghurt in it. Add the baking soda and stir well. The yoghurt mix will absorb the baking soda and there will be air bubbles appearing on the surface. Add the eggs and the sourdough starter. Stir again and start adding the flour bit by bit while mixing. It is normal for the batter to have a few lumps. It might be that you need to add some more or maybe less flour. It depends on the kind of flour you choose to use for your pancakes. I use wholemeal and I need approximately 200-gram flour for the whole mixture.
If you want to get the most fluffy and delicious sourdough pancakes ever you have to be wary with the mixing of the batter. Do it but don’t overdo it. Why? The fluffiness of the batter comes from the dissolved baking soda and the underdeveloped gluten in the wheat flour. To make the long story short, when you mix your batter long and maybe a bit too thorough you get an elastic and less tender dough. So, for the sake of your most soft pancakes ever stir the batter until all the ingredients are just mixed all together and then STOP.
Your pancakes batter is ready when it pours easily and spreads to about half centimetre thick. If you have too thin batter, you will have thin, crepe-like pancakes. If it is too thick, the batter won’t spread and cook properly, and your pancakes may be doughy in the middle. If the batter is too thick pour some more liquid in it. You may use some milk or buttermilk.
In the meantime you have your skillet preheating already and just before pouring the batter you would like to put a good piece of butter or ghee (I use the later) on the skillet. To test when your skillet is ready put one tablespoon of batter on it. If after about a minute the pancake has turned golden brown then you can start making your fluffy goodies for real. If the pancake remains blond—or is close to burning—adjust the heat.
So, now you just have to keep baking and in less than half an hour you will have the most fluffy and mouth-watering sourdough pancakes you ever had.
Let me tell you a secret. If patience is not one of your virtues, just get two frying-pans and bake two pancakes at a time:-)