The Best Sourdough Pancakes
These pancakes are great for utilizing excess sourdoughs starter. They are crispy on the outside and fluffy on the inside and the batter can be mixed up in just 5 minutes.
Equipment
- cast iron pans
- Large Mixing Bowl
- dough whisk or another mixing utensil
- spatula for flipping
Ingredients
- 3 cups active sourdough starter about 600g
- 3 eggs
- 1/2 cup melted butter or coconut oil about 100g
- 2 tbs honey or maple syrup 42g
- 1/2 tsp salt
- 1 1/2 tsp baking soda
Instructions
- Add all of the ingredients to your mixing bowl. Add the baking soda last and mix well.
- Once your pan is preheated, add the cooking oil, making sure you thinly coat the entire pan.
- Use a 1/3 cup measuring cup to scoop the batter from the bowl and in to the hot pan.
- Flip the pancakes once you see the edges begin to set and you get bubbles throughout the center of it. This will take about 2-4 minutes depending on the heat of your pan. DO NOT flip too soon or they will stick!
- Cook the second side for about 1 minute or until slightly browned.
- Add the toppings of your choice and enjoy!