Sourdough Pancakes - Ivy Sam

If you have recently joined the sourdough bandwagon (guilty!) then you’d have some form of starter with you. These pancakes are the perfect starting point for making something delicious with sourdough. They are silky, light and airy with a light tang. You need to start the night before for these beauties. 

The original recipe is from the King Arthur Flour website. 

INGREDIENTS

Overnight sponge

2 cups (241g) flour

2 tablespoons (28g) sugar 

2 cups (454g) buttermilk 

1 cup (241g) sourdough starter, unfed/discard 

Batter

All of the overnight sponge 

2 large eggs 

1/4 cup (50g) vegetable oil or 4 tablespoons (57g) melted butter 

3/4 teaspoon salt

1 teaspoon baking soda 

It will yield about 2 dozen medium pancakes 

METHOD

The night before:

Make the overnight sponge by stirring down your refrigerated starter, and removing 1 cup (241g). 

1.In a large mixing bowl, stir together the 1 cup (241g) unfed starter, flour, sugar, and buttermilk. 

2. Cover and let rest at room temperature for about 12 hours, or overnight. I usually just leave it inside the oven overnight for lots of activity. Just don’t turn on the heat!

In the morning:

3. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge. 

4. Add the salt and baking soda, stirring to combine. The batter will bubble. 

5. Cook the batter on a griddle or pan and turn them over once the surface starts to bubble.

 Hold in a warm oven till ready to serve. 

To serve:

You can serve these the classic way with butter and a drizzle of maple syrup. I slice bananas and pile them on top of the pancakes and drizzle some syrup over. In Malaysia we have local coconut sugar which works really well with bananas and the slightly tangy sourdough pancakes. Take it up a notch? Caramelise your bananas on a hot pan with a bit of sugar and butter. Place it on your stack of pancakes. Sprinkle a little bit of sea salt before serving.

For a savoury version, place a dollop of sourcream or creme fraiché over the pancakes and some slices of cured salmon. Crack some pepper and a squeeze of lemon just before serving. 

 Enjoy!

Recipe by Ivy Sam

Ivy is a wife and mother, and attends Kingdomcity in Kuala Lumpur.