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Sourdough pancakes

Sourdough Pancakes

Thin, lacy pancakes made from a batter with a spoonful of sourdough starter. These sourdough pancakes come out wonderfully thin and riddled with tiny holes, and the flavor is fantastic: delicate, aromatic, with none of that yeasty smell. Give this recipe a try and add a sourdough version to your repertoire!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Sourdough starter

100

Sugar

Milk

400

Egg

Salt

Vegetable oil

Butter

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 40 % 14 g

Carbohydrates 46 % 16 g

210 kcal

GI: 19 / 0 / 81

Cooking method

Cooking time: 50 min

Step 1:

Gather all your ingredients. Pay special attention to the sourdough starter. This isn't the cultured dairy product you'd buy at the store; it's the kind of starter used in place of yeast. You can make it yourself from flour and water, or buy it dried and reconstitute it with water. The starter lives in the fridge, but it needs to come up to room temperature before you use it, so take it out ahead of time.
Step 2:

The starter also needs a feeding before you bake with it. Stir 1 tablespoon of flour into the starter and let it rest for about 30 minutes. By then it should be bubbling actively. One note: not every flour works for sourdough baking. Avoid flour that's bright, snow-white (chlorine-bleached), since it won't let the batter rise properly. You want flour with a faintly creamy color, which usually means a less-refined, higher-extraction flour.
Step 3:

In a bowl, stir together the room-temperature milk, sugar, and salt. In batters and baked goods, it really matters that all your ingredients are at the same temperature when you mix, so I recommend taking the eggs and milk out of the fridge ahead of time.
Step 4:

Crack in the egg and whisk everything together.
Step 5:

Sift the flour. Don't skip this step: sifting aerates the flour so the finished pancakes come out lighter and more delicate.
Step 6:

Pour in the sourdough starter and mix everything together well.
Step 7:

Let the batter rest for a little while in a warm spot until it starts to bubble too. Now the batter is ready for cooking pancakes.
Step 8:

Heat a skillet (cast iron is best) until nice and hot, then grease it with vegetable oil. A pastry brush works well for this, or you can use half an onion or a halved potato dipped in oil.
Step 9:

Pour in a little batter and tilt the pan to spread it into a thin round. Keep the heat at medium. Cook the pancake for about 1 minute on the first side.
Step 10:

Then flip the pancake and finish cooking it through. The second side will most likely take a bit less time.
Step 11:

Transfer the finished pancake to a plate and brush it with butter. Cook the rest of the pancakes the same way.
Step 12:

Serve the pancakes hot with sour cream, honey, or jam, or even a spoonful of caviar. Enjoy!