Sunday, May 8, 2011

Sourdough Pancakes III

On my long weekends of yoga school there is no breakfast quite as filling and delicious as Sourdough Pancakes.  I have been using (and tweeking) the same day recipe that I made last April.

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,


  1. This sounds sooo good. I can't wait to try it this weekend!

    1. I just made a batch this morning with ground flax seeds, whole wheat pastry flour and tons of blueberries! With a friends homemade maple syrup on top, they were the best batch yet! Let us know how your batch turned out. - Sar