We make pancakes! I will include our measurements here, but below I’ll put a smaller batch size.
First, stir down your starter:
Place 8 cups of sourdough starter in a bowl:
Add 8 eggs:
Add 1/2 cup sugar:
Add 1 cup olive oil:
Add 2 tsp salt:
In a separate bowl, combine 4 Tbsp warm water and 4 tsp baking soda:
Blend your ingredients (we use a stick blender*):
Add any fruit that you wish (Hewitt wanted banana pancakes this day):
When the batter is completely ready, stir your baking soda and water:
Then add it to the pancake batter and stir gently:
The batter will produce bubbles and rise some:
Ladle onto a 350 degree griddle:
We add flax seeds to our pancakes:
In a separate container:
- 1 tsp baking soda
- 1 Tbsp warm water
We love these pancakes and make them about once a week. You can also make muffins with your extra sourdough starter, but I don’t have any good recipes for that just yet – I’m still experimenting.
I’m glad that I didn’t give up on my sourdough experiments. Sourdough pancakes and bread are so much healthier than their non-sourdough counterparts and the children and Jim all love them.
I’d love to hear if you do anything with sourdough or if you have any other sourdough recipes to share!