If you’re a fan of pancakes, it’s time to take your breakfast game to the next level with this upgraded sourdough pancake recipe. These pancakes are not only fluffy and delicious, but they also have a unique tangy flavor that comes from the sourdough starter, making them a delightful twist on the classic breakfast treat. Ready to give it a shot? Let’s jump in!
Ingredients:
- 1 cup active sourdough starter
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, mix the sourdough starter, flour, and milk until well combined. Cover the bowl and let it sit at room temperature for about 8-12 hours, or overnight, to allow the batter to ferment and develop flavor.
- The next morning, add the egg, sugar, baking soda, salt, melted butter, and vanilla extract to the batter. Stir until just combined.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
