These pancakes are amazing: the texture is super light and the flavor is complex and tasty from the sourdough. I first had them at my Aunt Jane's house over Thanksgiving, and finally got around to making them myself. They may just be my favorite pancakes ever! In addition to the excellent flavor, the batter is very thin, resulting in thinner pancakes that are pretty much impossible to undercook in the middle. I'm constantly cursed by pancakes that are burning on the outside while the inside is still totally liquid...this recipe solves all of those problems!
I like these served simply, with a little softened butter and maybe some maple syrup, so that you can really taste the flavor of the pancakes rather than just using them as a vehicle for toppings. These are also pretty good frozen and reheated (in the toaster, until slightly crispy), which definitely isn't true of all pancake recipes. If you like these pancakes, don't forget to check out other awesome yeast-y goodies at YeastSpotting (round-up posted every Friday).
Jane's Sourdough Pancakes
2 cups flour
2 cups water
1/2 cup sourdough starter
Let sit overnight.
Remove 1/2 cup starter and either save it for another use or discard it.
2 T sugar
1 tsp salt
1/2 tsp baking powder
3 T oil
1/2 tsp baking soda dissolved in 1 T water
Add all the ingredients except the baking soda to the starter, and mix well. Gently fold in the dissolved baking soda. Bake on a hot griddle or skillet and serve with soft butter and maple syrup.