I am not going to re-type the recipe here (just follow the link) but here are some more specifics I have learned from making these pancakes many times:
- Consistency of starter: The starter can be fed just before making these pancakes with the appropriate amount of water-to-flour ratio so that the batch looks like thick pancake batter. I wish I had a more scientific measurement technique for you at this point. If you are familiar with pancakes, this should be simple. Just go with your gut instinct.
- Yield: Depending on the hydration of your starter you'll get between 9-12 pancakes 3 inch in diameter pancakes. I'd guesstimate that I use 1/8 of a cup of batter for each pancake. Again, nothing too technical.
- Buttermilk: One morning, because I am more of a mad scientist than a baker, I threw in a tablespoon of SACO Cultured Buttermilk. It's basically powdered buttermilk. It made the whole batter bubble and bubble and the pancakes were so airy they were practically transparent! Since then I have been using 1/2 a tablespoon in the recipe and it gives the pancakes a light, fluffiness while maintaining their opacity.
Happy Mother's Day,
Sarah
