The best sourdough pancake recipe in the world

Pancake batter full of lovely holes, ready to fry!
Fluffy pancake batter full of lovely holes, ready to fry!

OK,  in my last post, I wrote a recipe for delicious sourdough pancakes and, don’t get me wrong, they are delicious. However, because I have been working on sourdough recipes for the re-publication of Home Made Sourdough, I have had to test a lot of pancake recipes and I developed a recipe that is even better.  More eggs make these pancakes better and beating the egg whites and then folding them in makes them even better – super fluffy pancakes!  Tip:  you can use this to make waffles too if you have a waffle iron.

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Sourdough pancake

More eggs make these pancakes better and beating the egg whites and then folding them in makes them even better still – super fluffy pancakes! Tip: you can use this to make waffles too if you have a waffle iron.
Course Appetizer, Breakfast, Dessert, Side Dish
Cuisine American, Canadian, Unknown
Servings 20 Pancakes or 10 waffles

Ingredients
  

  • 260 g Wheat sourdough starter from the vat in the frifge
  • 200 g White wheat or spelt flour
  • 60 g Water
  • 240 g Milk
  • 50 g Sugar
  • 2 tbsp Melted butter Lard or vegetable oil
  • 4 Eggs Separated
  • 1/4 tsp Salt
  • 1 tsp Baking powder
  • Maple syrup or jam to serve

Instructions
 

Day One

  • Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator. Add 100 g of the flour and all the water. 
  • Stir and cover with plastic wrap, and leave on the counter for around 8 hours.

Day Two

  • Add the remaining flour, the milk, sugar, melted fat, egg yolks, salt and baking powder to the bowl of refreshed starter and stir well to ensure there are no lumps.
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  • In a separate bowl, beat the egg whites to a soft peak.  Add the beaten egg white to the main mixture and then fold them in gently.
  • Heat a frying pan slowly on medium  heat and put it a bit of butter and a bit of oil so that the butter does not burn. 
  • When it is hot, wipe out the butter with a kitchen town/paper towel. 
  • Your pan needs to be very hot or the pancakes will stick.  However, not too hot or they will burn before they are cooked through.  It may take a bit of time and adjusting to get it right.
  • Using a ladle or a big spoon, pour in the batter, top it with fruit if you would like to and then fry until holes form on the tops and the edges begin to brown.  
  • Flip and cook for a good 2-3 minutes on the other side.
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  • Keep them warm while you finish frying them and then serve hot with maple syrup or jam.
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  • If you want to make waffles, you can! Heat an an electric waffle iron and follow the instructions for making perfect waffles and serve immediately with maple syrup. 
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Keyword Sourdough, Wheat