Introduction: Molasses Sourdough Pancakes
Unless you are able to bake every day, maintaining a sourdough starter always generates more starter than most people can use. I don't like to waste starter so I am always on the look out for ways to use it.
This pancake recipe is one of my favorite ways to use excess starter.
Step 1: Ingredients
- 1 to 1 1/2 cups of starter
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp light oil
- 1 tbsp Molasses
- 1 large egg
- a pinch of salt
These pancakes are best made in the morning with healthy, active starter. I use starter that has been out of the refrigerator and fed well for at least two or three days. It needs to have been fed 2 or 3 times the day before, with the last feeding 8 to 10 hours prior to making the pancakes.
Step 2: Warm a Pan
Prior to mixing the ingredients get an 8-inch pan warming on the stove set to a mid to low setting.
Do not turn up the heat too much. Cooking in a pan like this makes very thick pancakes. They need to be cooked relatively slowly.
Step 3: Mix the Ingredients
put all of the ingredients in a bowl and mix well. As soon the mixing begins the action of the starter, baking soda, and baking powder will cause small bubbles to form in the batter.
The batter will quickly take on the texture of heavy whipping cream.
Step 4: Cook
After the pan has been warming on the burner for 5 minutes or so and is up to temperature, pour half of the batter into the pan and cover for 3 to 4 minutes. Set the rest of the batter aside.
Check the pan every minute or so to see if the pancake is ready to be flipped.
Step 5: Flip It
Unlike smaller pancakes cooked quickly on a hotplate, these larger, thick pancakes need to be cooked on a low heat for a longer period of time to make sure they are cooked through without burning.
They are ready to be flipped when the edges of the top begins to firm up and lose its liquid texture.
When the edges look ready, flip the pancake, cover and cook for another 2 or 3 minutes.
Step 6: Flip on to a Plate
After cooking the second side for another 2 or 3 minutes, flip it out onto a plate.
Pour the rest of the batter into the pan, cover, cook, flip, cover and cook as before to make a second pancake.
Once out of the pan, these cakes are ready to serve with a little butter and syrup.
The recipe can be doubled, but the 3rd and 4th pancakes will not rise as well. To make more than 2 pancakes it is better to do multiple single batches one after the other.
This batter also works well for making smaller pancakes on a hot plate.
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