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Sourdough pancakes redux: savory!

February 26, 2010

Sourdough pancakes aren’t just for breakfast–they’re also great for lazy lunches.  A slight change in the recipe makes them crepe-like enough to roll up with mushrooms and swiss chard in a creamy sauce.

  • 1 Cup sourdough starter (wheat/white)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 egg
  • 2 tablespoons olive oil
  • 1/2 teaspoon baking soda mixed with 1/4 Cup warm water

Beat the egg; mix in starter, salt, sugar, and olive oil.  When you’re ready to fry, fold in the baking soda & water.  The extra water makes this batter much looser, resulting in thinner, crepe-like pancakes.  Fry as before, tilting the pan to spread the batter evenly and taking care when flipping.

Fill with you favorite savory insides.

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