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Snow day sourdough pancakes

February 25, 2010

Tuesday night and all throughout Wednesday, snow and rain drifted and splashed.  While the slush was dragging down trees and cancelling work, I was whipping up a batch of sourdough pancakes.  Simple, tangy, and more filling than you’d think, these pancakes come together quicker than pre-made mixes.

sourdough pancakes:

  • 1 Cup sourdough starter (I used my white/wheat starter for these), room temperature
  • 2 Tablespoon melted butter
  • 1/4 teaspoon salt (table fine)
  • 2 Tablespoons sugar
  • 1 egg
  • 1/2 teaspoon baking soda mixed with 1 Tablespoon warm water

Beat the egg and mix in the starter, butter, salt and sugar.  Heat you frying pan with a pat of butter on the bottom.  When you’re ready to fry, add the baking soda & water to the sourdough mix.  Fold together.  Pour batter into frying pan (about 1/3 cup, I’d say . . . but I just poured, I didn’t measure.) and tilt the pan to spread the batter thinner.  As you fry, tiny bubbles will appear and pop through.  When the top starts looking dry or firm, carefully edge the flipper (or spatula or whatever you call the pancake flipping utensil) under the pancake and flip.  Fry on that side until golden.

Serve with fried pears (use firm, unripe pears and fry over medium heat in butter, turning as necessary), plain yogurt, a drizzle of honey and crushed almonds.  Watch the snow fall.

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