Fabulous sourdough and great for waffles.
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- 2 cup(s) Sourdough starter @ Room temp
- 2 tablespoon(s) Sugar
- 1 Egg
- 4 tablespoon(s) Oil
- 1/2 teaspoon(s) Salt
- 1 teaspoon(s) Baking soda
- 1 tablespoon(s) Warm water
- * The night before using your sourdough starter, remove from refrigerator and let come to room temperature. Then FEED the starter with flour and water. Let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough pancakes! Learn how to feed and maintain your Sourdough Starter.
- FEEDING STARTER: Add 1 c. EACH flour & water to 1 cup starter.
- In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt; mix well; set aside.
- In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water; set aside until ready to bake your pancakes.
- Important: Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes. Make certain everything is ready to go, the griddle hot, so the Sourdough can be cooked while the air is still working in the batter. This will produce light sourdough pancakes that melt in your mouth.
- When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.
This recipe is a personal recipe added by Sombrueil and has not been tested or endorsed by MyRecipes.
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SOURDOUGH PANCAKES/WAFFLES Recipe at a Glance
- COURSE: Breakfast/Brunch