Saturday, August 13, 2011

Sourdough Pancakes and Winners


The winners of the Second Helpings cookbook giveaway are:
Ta da!! - Lady Wild, Donna of The Start of Something Frugal, and Cheryl. They will be getting an e-mail today and, once they send back a mailing address, will be getting their cookbooks directly from Thomas Nelson Publishers...to whom I give a hearty 'Thank you!' for this opportunity to share some great cookbooks.

An then there are pancakes....
We used to eat a lot of pancakes when Max was around. Of all the kinds of cakes, pancakes were his favorite.

He got pretty good at making them and I do think that it really helps to make them somewhat frequently. Since we make 'em once or twice a year these days the learning curve is steep each time...how thick or thin should the batter be?...what is the best setting on the stove to keep the pan at just the right temperature?...how much oil or butter does the pan need? Each time the first third to half of the batch gets made too thin or thick, gets burnt or undercooked in the middle until we learn again how to get them just right.

Sweetie was doing the honors yesterday on Max's birthday morning. I had made the batter using some of my sourdough starter but he wanted to cook them. It was hilarious getting to the point where it all came together. The pancakes were tender and just slightly sour...perfect with coffee and some warmed real maple syrup. I had thought to make a chocolate cake for the birthday, but I think Max would have liked these pancakes batter.


Sourdough Pancakes

Makes enough for 2-4, depending on how hungry you are and how many you mess up trying to find the right combination of heat and batter thickness.

2 cups sourdough starter (actually one cup starter, mixed with a combination of one cup all-purpose flour and 1 cup water, the whole whisked together and then set uncovered on the counter for at least 2 hours)
1/2 stick (4 tablespoons) butter, melted and cooled
1 egg
1 teaspoon salt
1 tablespoons sugar
about 1/2 cup more flour, but it might be more or less depending on how thick you like your pancakes

In a large bowl whisk together the starter mixture, melted and cooled butter, egg, salt, sugar and 1/4 cup flour. Let sit 10 minutes. If you like a thicker batter, whisk in more flour until batter is the thickness you like.

Heat a griddle or large skillet. If desired oil lightly or brush with melted butter. Heat over medium-high heat until a drop of water, dropped on the pan or griddle, sizzles on contact. Ladle on the batter. Some people like silver dollar size pancakes and some, like Sweetie, like huge pancakes that take up almost the whole pan...so use the amount you like to get the pancakes you like.


Cook until small bubbles form and break around the edges and bubbles also form in the center. Flip pancake over with flexible spatula to cook other side. Check after a minute to see if side in contact with pan is brown enough. When cooked as desired, use a spatula to remove from the pan to a an ovenproof plate and keep cooked pancakes warm in the oven (which has been set at a low temperature) or serve right away and continue cooking. Serve warm with butter and syrup or fruit.

Variations: For Blubes (Blueberry pancakes) Scatter washed and dried blueberries over pancakes as soon as you have ladled the batter on the pan or griddle. I usually then drizzle a little of the batter on top of the berries, too. That way you get a little batter between them and the pan when you flip the pancakes. If you prefer, you can gently stir 1 pint of washed and dried blueberries right in to the batter, then bake as directed in the basic recipe.

Other variations included other berries like strawberries or raspberries, dried fruit, sliced bananas, or chocolate chips instead of the blueberries.

2 comments :

FrugalXpat said...

hmm.. I am craving today for some pancakes.. thanks for the recipe.. this suits my cravings...

David T. Macknet said...

Yum! Just ... yum! We break down and make them every now and again, but usually make them using a cup or two of old-fashioned oats which have been soaked in soymilk overnight. That addition tends to be a bit more forgiving than the plain flour ones.