My mom invented this pancake recipe when I was home because we wanted to make some sourdough pancakes but didn't have a recipe. She also knows I love cornmeal pancakes, so we threw in some of that. We used homemade yogurt here, which is thinner than the type you would buy at the store. If you use store-bought yogurt, try to pick a thinner variety rather than a thick Greek yogurt and add milk at the end to thin the batter to a good pouring consistency. The pancakes have a great tang from the yogurt and the sourdough that is really delicious.
We also used up some leftover pineapple syrup from this recipe, but I think you would also get good results by making some from scratch, with the recipe below. Maple syrup or another fruity sauce would also be tasty.
Check out other awesome yeast-y goodies at YeastSpotting (round-up posted every Friday).
Laura's Cornmeal-Sourdough Pancakes
1 T sugar
1/2 tsp baking soda
2 T oil
1/2 cup sourdough starter
1/2 cup plain yogurt
1/2 cup all purpose flour
1/2 cup cornmeal
Generous pinch salt
Milk to thin, as needed
Whisk the eggs, sugar, baking soda, oil, sourdough starter, and yogurt in a bowl until well mixed. Whisk in the flour, cornmeal, and salt, until just combined. Whisk in milk as needed to get your desired consistency.
Scoop 1/4 cup-fulls of batter into a hot oiled skillet and cook until bubbles form and break on the surface. Flip, and continue cooking the other side. Enjoy with pineapple syrup or your favorite maple syrup.
Pineapple Syrup (adapted from Martha Stewart Living)
1 cup pineapple juice
3/4 cup granulated sugar
1/4 tsp coarse salt
Combine the ingredients in a medium skillet. Cook over medium heat, whisking until the sugar dissolves. Bring to a simmer and cook, stirring occasionally, until the liquid is thick and syrupy.