Sourdough pancakes are a staple in my house and here's how I make them.
I'm not going to list specific amounts because I don't know how many you want
to make, or how big you want them to be. Generally, I allow almost half a cup
of batter for each man sized pancake. This is sourdough, it's very versatile
and rather forgiving.
Absolutely have to have some prepared sourdough sponge
Pour 2-3 cups of it into a mixing bowl
For each cup of sponge sprinkle on heaping tablespoon of sugar and half a teaspoon
of salt. Stir it all up.
Now add an egg or two for every two cups of batter. You can beat them separately
or just mix them on in. If your sponge was really thick, thin it with a little milk
or water. Stir this all up til it's well mixed and everything has been incorporated.
Now you can use this just like it is and you'll have a pretty dense pancake with a
very pronounced sourdough taste depending on your starter. Here's the magic that's
going to make them scrumptious-dissolve one teaspoon baking soda in one tablespoon
of water and stir it in. Now let the batter rest for 5-10 minutes and you'll be ready
to cook them up. This will soften up the "sour" and cause you batter to bubble.
While your batter is resting heat up the pan or griddle. I like my pan to be hot enough
that a drop of water sprinkled on will dance, not lay there and boil away.
Stir that batter up and ladel it onto your hot pan or griddle.
Then when it's colored to your liking, flip it over and do the other side.
Stack them up and chow them down.
Feel free to add your favorite fruits (blueberries, chopped strawberries or
apples, mashed bananas), coated with a little sugar. Add some spices (cinnamon,
nutmeg, apple pie spice). Add some finally chopped nuts or mini chocolate chips.
Thin your batter way down with milk and eggs and use it like crepe batter.
Fill them with cream cheese!
Top them with butter and syrup or
fresh fruit and whipped cream or
a buttery caramel sauce and some toasted pecans.
There's the method, now go make some pancake magic!