I make these pancakes whenever I have guests, and sometimes when I don’t. They’re made from the same starter/sponge as my sourdough bread, and I quite often make them the day before I bake my bread, while the starter is bubbling at room temperature.
These are American style fluffy pancakes, based on various “Yukon gold rush” recipes I found online, where miners supposedly kept their sourdough starter inside their shirts to keep it alive and bubbling in the cold climate. I prefer this style to the thinner crepe-like pancakes that are common in Australia, and I think you will too. They’re easier to flip, for one thing.
The recipe is incredibly simple:
- 1 cup bubbling sourdough starter or sponge (fed and raised at room temperature, not from the fridge)
- 1 cup flour
- 1 cup milk
- 1 egg
- 2 tblsp caster sugar
- 1 tsp baking soda
- pinch of salt
Whisk everything together into a sloppy batter. Add a touch more milk if it’s not thin enough to pour from a ladle.
Feed your starter again with 1/2 cup strong baker’s flour and 1/2 cup
Lightly oil a frying pan and heat to medium-hot. You’ll get to know the right temperature on your own stove with a bit of practice.
Pour the batter into the about 1/2 cup at a time to make medium sized pancakes. For me, my soup ladle holds about 3/4 cup so I use that but don’t fill it.
Cook until bubbles rise to the top and form holes that don’t disappear, then flip with a spatula and cook a little longer on the other side.
As they are cooked, put them on a plate, and keep warm in a low oven with a sheet of foil over them. Or serve them as they come out of the pan, of course.
This makes enough to feed about three people normally, or for two to stuff themselves. Serve with whatever you like on top. I’ve got a banana and maple habit lately.
Leftover pancakes keep okay for a couple of days on the fridge, and can be reheated by warming quickly on each side in a hot pan. They’re not as good as fresh, but they’re not bad either, and make for a quick hot breakfast. One batch of pancakes serves me for three days this way, and makes it workable for just me living alone. (Please don’t ask about the time I tried to eat a whole batch in one morning. My stomach still aches at the memory.)
Schedules for making these pancakes
Some people told me they found the schedules in my original bread post useful, so here’s how my schedule looks for bread+pancakes, in winter (i.e. with a coolish house, around 10C most of the time). The trick is to just keep the sponge a little warmer and livelier, and to take out a cupful of sponge and refeed it in the middle of the sponge stage.
Evening, day 1: make sponge, feed starter and put it back in the fridge. Put the sponge somewhere relatively warm, like the living room, to get it bubbling more vigorously.
Morning, day 2: take out a cup of sponge and make pancakes. Top up the sponge with 1/2 cup strong baker’s flour and 1/2 cup water, and continue to keep it somewhere relatively warm.
Evening, day 2: make dough and form loaf. Rise overnight in a cold/unheated room.
Morning, day 3: bake bread.
Or of course there’s the alternate version, aka “I forgot I was meant to be making bread and now I’m almost ready for bed and can’t be bothered” on the evening of day 2. This happens to me more often than I’d like to admit.
Evening, day 1: as above.
Evening, day 2: instead of making the dough, just feed the starter again with 1/2 cup flour and 1/2 cup water and go to bed.
Morning, day 3: make pancakes.
Evening, day 3: make dough and form loaf.
Morning, day 4: bake bread.