Monday, December 22, 2008

sourdough pancakes

Last night as I was feeding the sourdough starter I was certain it was ready to go. I divided it and fed it heartily. This morning I made pancakes using the simplest recipe I could readily find. Many called for ingredients I didn't have on hand, like evaporated milk or buttermilk, or required partial prep the night before. This one doesn't seem like anything special, and the text is slightly insane, but the pancakes turned out well.

  • 1 cup starter
  • 1 cup milk (2%)
  • 2 eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon canola oil
Mixed all at once. Consistency seemed just right. Cooked on an oiled 350 degree griddle. Flavor and texture were very nice. They could be fluffier -- next time I'll investigate that. I used bread flour, since that's all I had. First things to try are probably to not use such a glutinous flour and to not overmix. More baking soda might help too.

2008-12-24 update: Tried again.
Changes: Used rounded measures of baking soda and baking powder. Beat eggs and milk together into a froth first, then mixed in non-flour dry ingredients. Mixed in flour. Added starter last, whisked lightly, and there were many visible bubbles. Experimented with larger and smaller pancakes.

Results: Definitely lighter. Slight baking powder/soda taste on occasion. Bigger is better as the pancakes are thicker. Overcooking tends to toughen them. They are at their thickest and fluffiest when they are large and a very pale gold.

2009-02-14 update: Another variation.

Mixed all liquids, sifted dry ingredients together and mixed, then mixed dry into wet. 325 is a good griddle setting. Used all-purpose flour and original amounts of baking powder and soda. These were tender and fluffy.

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