Try These Sourdough Pancakes their Great

OK well it's been too long since my last blog and I have been trying some different recipe's for pancakes and this is what I came up with as the best yet.

I have tried with baking powder and without and they were both great though with baking powder was lighter as you'd expect, but if you have problems with salt the flavour is still great without the salt that is left behind from the spent baking powder. And as usual most of the information about sourdough comes from America and Canada thanks folks keep posting.

I got the basic recipe for the pancakes from http://whatscookingamerica.net/BreadSourdoughPancakes.htm

Now there all basically the same within reason but in so much as they do differ so too does mine, Though I have only added vanilla up to now.

So here goes.

Yields: 4 servings
Prep time: 5 min
Cook time: 5 min  

Ingredients:

2 cups sourdough starter, room temperature*
2 tablespoons granulated sugar
1 egg

1/2 teaspoon Vanilla
4 tablespoons olive oil
Pinch of salt
1 teaspoon baking soda
1 tablespoon warm water


The night before using your sourdough starter, remove from refrigerator and let come to room temperature. Then feed the starter with flour and water. Let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough pancakes.

Frothy Man

Preparation:

In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well and add Vanilla Then set aside till required.

In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Important: Only add baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes.

When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.

Heat up a lightly-greased griddle until fairly hot; then pour the sourdough pancake batter onto the pan or griddle. For each pancake, pour 1/4 to 1/2 cup sourdough pancake batter onto hot griddle. I have found that using my soup ladle makes the perfect size pancakes.

Cook the pancakes 1 to 2 minutes on each side or until golden brown and bubbly. Remove from heat and serve.
Serve with your favourite toppings. Mine is golden syrup because maple syrup is quite expensive here in Britain and I can make my own in different flavours then there are jams and I haven't even tried my homemade marmalade yet, now there is an idea for breakfast.
We used to have crepe type traditional British pancakes and although we loved then and probably indulged to much they would leave you feeling heavy in the stomach department, these most definitely don't.

Lots of syrup or jam but be warned these soak up toppings certainly not diet but really great