SOURDOUGH PANCAKES

Pancakes... Normally we would make our Austrian version, Palatschinken, 'hauchdünn' (as thin as you can manage), and rolled. But these pancakes are delicious... such pretty little, fluffy things, and a dream with honey, walnuts and sugar... or Nutella... the choice is yours. I can imagine they would be also great with smoked salmon, so maybe next time I will try them without sugar. I googled a couple of recipes and saw that they required the doughs to be prepared and rested over night, which I guess might add to the fluffiness and   
taste. This can also be done with this recipe, but then the eggs, baking soda and baking powder should be added on the next day. A non-stick pan does not require fat for baking the pancakes, but the hot oil did create a beautiful pattern. Other than that, we are definitely hooked! This morning we had them again for breakfast, warmed up in the toaster. Breakfast heaven...! And a good way to use up surplus sourdough starter. 

Recipe source: Breadtopia, posted by Jacki

Makes app. 24 pancakes:

3 large eggs, at room temperature
1 cup (240ml) milk, slightly warmed
2 cups (480ml) active Sourdough Starter
1 ¾ cups all purpose flour

1 tsp baking soda

2 tsp baking powder

1 ½ tsp salt

¼ cup granulated sugar

¼ cup melted butter
sunflower oil for frying

Beat the eggs in a bowl with a balloon whisk until fluffy. Add the milk and Sourdough Starter and mix. Sift together the flour, salt and sugar; add to the egg mixture and mix well. Stir in the melted butter. Just before using, add the baking powder and baking soda. Lightly grease a pan (not necessary if you use a non-stick pan). Make sure the pan is quite hot - test with a little drop of water, it should sizzle in the pan. Add 1/4 cup of mixture to the pan and cook until light brown. Once little air bubbles form and start to burst on top, turn and cook on the other side. The other side will take maybe half the time. 

Any leftovers can be frozen and then reheated in the toaster or in a warm oven. 

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SOURDOUGH PANCAKES

Makes app. 24 pancakes

3 large eggs, at room temperature

1 cup (240ml) milk, slightly warmed

2 cups (480ml) active Sourdough Starter

1 ¾ cups all purpose flour

1 tsp baking soda

2 tsp baking powder

1 ½ tsp salt

¼ cup granulated sugar

¼ cup melted butter

sunflower oil for frying

1) Beat eggs until fluffy: Beat the eggs in a bowl with a balloon whisk until fluffy. 

2) Add milk and sourdough starter: Add the milk and Sourdough Starter and mix. 

3) Mix dry ingredients: Sift together the flour, salt and sugar; 

4) Combine wet mix and dry mix: add the dry mix to the egg mixture and mix well. Stir in the melted butter. 

5) Add baking powder and baking soda: Just before using, add the baking powder and baking soda. 

6) Bake pancakes: Lightly grease a pan (not necessary if you use a non-stick pan). Make sure the pan is quite hot - test with a little drop of water, it should sizzle in the pan. Add 1/4 cup of mixture to the pan and cook until light brown. Once little air bubbles form and start to burst on top, turn and cook on the other side. The other side will take maybe half the time. 

Any leftovers can be frozen and then reheated in the toaster or in a warm oven.