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Pancakes with rye sourdough lush

Fluffy Sourdough Pancakes

A pancake recipe for the lucky folks who keep a sourdough starter! If you've got a starter in the fridge and bake with it, this one's for you. These fluffy, fragrant pancakes are easy to make and come out wonderfully tender and tasty. I recommend mixing the batter the night before — then the pancakes are ready by breakfast!

Natalia Tsybulskaya

Recipe author

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Composition / ingredients

Servings:

Sourdough starter

100

Flour

450

Sugar

Milk

500

Eggs

Baking soda

Salt

Vegetable oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 28 % 13 g

Carbohydrates 59 % 27 g

254 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

How do you bake sourdough pancakes? Gather all your ingredients. Any starter works — rye, wheat, or whole grain — as long as it's at peak activity. Use room-temperature milk, any fat content. As for the flour, I'll say up front that sourdough baking needs live, unbleached flour. So when you shop, look for flour that's cream-colored rather than snow-white — sourdough won't rise with bleached flour!
Step 2:

Take the starter out of the fridge 2 hours ahead and feed it with flour. Wait until it hits peak activity and turns bubbly.
Step 3:

Pour the milk into the starter.
Step 4:

Add the sugar.
Step 5:

Add the flour. I always recommend sifting flour for baking — it aerates the flour, and the finished bake comes out lighter.
Step 6:

Stir until smooth and lump-free, cover the batter, and leave it overnight — anywhere from 8 to 12 hours.
Step 7:

After that time, pour 5 tablespoons of oil into the batter. Use any vegetable oil, or melted butter — whatever you prefer.
Step 8:

Add the salt and baking soda.
Step 9:

Beat in the eggs one at a time, stirring the batter well after each.
Step 10:

Heat vegetable oil in a skillet. Any vegetable oil works, but since it'll be heated, be sure to use a refined one. You can also fry the pancakes in clarified butter. The more oil in the pan, the crispier the pancakes; alternatively, just brush the pan with a thin film of oil. Spoon in a little batter and fry over low heat for 5–7 minutes.
Step 11:

Flip the pancakes and fry the other side for about the same time. Choose the right pan too — a cast-iron skillet or a good nonstick pan is ideal.
Step 12:

Serve the pancakes with honey, sour cream, or jam. Enjoy!

Be ready to use a little more or a little less flour than the recipe calls for. Go by the desired batter consistency rather than the exact amount. To avoid missteps, read up on flour and how it behaves!
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic bits that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.