I totally have to come out right now…
I am whole heartedly having a love affair (sorry Mountain Man). Mountain Man is the only thing in this world that has made my dress fly up… until I came face to face with a sourdough starter.
It was like that love at first sight type deal- like when I opened the door to Mountain Man on our first date.
Seriously. We had the best first date- and I ain’t talking’ about Mountain Man and I. I’m talking’ about the sourdough starter. That’s right, folks. A sourdough starter.
I ordered my Alaskan Sourdough Starter from that awesome place that I am not affiliated with (Cultures for Health). My friend Jenna from The Flip Flop Barnyard recommended it to me because it tastes milder than sourdough.
In a matter of 8 days, I was making bread, muffins, crackers, and then sourdough pancakes.
Can I just sing H-E-A-V-E-N. Yep- I did just compare pancakes to heaven. Or called them heaven. Or it felt like heaven in my mouth. Whatever way you want to slice it. They tasted like the beautiful pictures that you see of heaven.
I can pretty much confirm that sourdough pancakes are the closest I will ever come to heaven until God calls me home, baby! They are seriously that good.
Please note: Mountain Man and I had the most fabulous first date. In no way shape or form would I ever choose Sourdough if it came down to it…or would I? 😉
Easy Sourdough Pancakes Recipe
We make this recipe for a family of 5 with miniscule leftovers. You could always cut the recipe in half.
Serves:6 (3-4 each)
Prep time:5 mins
Cook time:5 mins
Total time:10 mins
- 4 cups Sourdough Starter- fresh, discarded, or room temp (see notes)
- 2 Eggs
- ⅓ cup Sweetener (sugar, honey, etc)
- ¼ cup Oil (we use coconut oil)
- 2 teaspoons Baking Soda
- In a large bowl mix together starter, eggs, sugar, oil, and baking soda.
- Heat griddle to 325-350 degrees.
- Use a measuring cup to put batter onto griddle (we use ¼ cup).
- When bubbles start to form all over the top of the pancake- flip.
- Cook until golden brown.
You will need sourdough starter in order to make these pancakes. We try to use sourdough that was fed twice before using it, but we all know that that takes some pre-planning and sometimes mama just doesn’t pre-plan. In that case, I just remove the amount of sourdough starter from the fridge (make sure to save at least ¼ cup for future use) and bring to room temperature- or at least the closest to room temperature that time allows.
Tip: If in a hurry I will heat the oven to 350 and turn it off. Then place the sourdough starter in a bowl on top of the stove- covered in plastic wrap- to help it come to room temp faster!
Depending on your starter you may have to use water or milk to make the batter less thick. We have never had to add any. If you want to thin your batter then start by using 1T of water (or milk) at a time- until you reach your desired consistency.
I promise that you will thank me later for these awesomely amazing pancakes!
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