Cool article in the New York Times exploring a similar idea to my inaugural blog post. Check it out!
I discovered sourdough pancakes somewhat by accident on my very first attempt at sourdough. My dough would not rise. No matter what I did it I could not get it to budge. Wondering what to do with my brick of a dough I though why not try and make flatbreads out of it. The result was delicious if dense, and got me thinking about how good light and airy sourdough pancakes would be. After some experimentation I came up with the following recipe. It produces reliably light and airy pancakes packed with flavor.
The following makes about 3 large pancakes and can easily be doubled.
Mix the following in a large pour-able container.
- 1 cup actively fermenting sourdough starter
- 1 TBSP Sugar
- 1/4 tsp salt
- 1/2 tsp baking powder (technically optional, but really helps lighten an otherwise dense pancake)
- 1-3 tbsp of milk
The exact amount of milk depends on the the consistency of your starter, if its really thick you may need more, just thin it till it is easy to pour, thinner batters will produce crepe like pancakes.
Once your batter is ready, preheat a skillet or griddle to medium low heat. Grease with butter and pour some griddle cakes. Let them cook for about 2 minutes per side or until bubbles begin to set. Enjoy with fresh fruit, maple syrup or add some frozen berries to the batter when you pour it.
I’ve done a lot of pizza crusts but this one has to be one of my absolute favorites! Thin crispy and oh so flavorful! This recipe will make approximately 2 pizza crusts if stretched thin.
To begin with mix the following in a bowl at least 4 hours before you want pizza, better yet mix it in the morning and let it sit all day. This will give the sourdough lots of time to develop flavor and texture.
- 1 cup active rye sourdough starter
- 1/2 cup water
- 1/4 cup olive oil
- 1tsp salt
- 2 1/4 cups White Whole Wheat flour (A whole wheat made from white wheat which tends to produce lighter baked goods)
- 1/4 cup Vital Wheat Gluten
Once the dough has formed let sit for a few hours before punching down and forming pizza crusts. If your pizza dough isn’t very stretchy try adding a bit more oil next time, or simply walking away for 10 minutes and letting the dough rest before coming back to stretch it again.
Once the crusts have been formed allow to rise for 30 minutes or an hour. In order to avoid soggy crusts it is best to pre-bake crusts before topping them. This will work best in a very hot oven (450-500F) on a pizza stone or airbake pizza pan. I generally brush mine with a little olive oil and then bake them for 5-7 minutes. Remove the crust before it starts to brown. The idea is just to bake out a little of the moisture, not fully cook the crust. Then top as normal and bake an additional 10 minutes or so.