Sourdough Pancakes - makes 8-10 medium-sized pancakes
1 cup unbleached AP flour
2 Tbs cane or turbinado sugar
1 cup unsweetened almond milk (or other milk)
1/2 cup unfed sourdough starter
Mix all ingredients in a bowl large enough to allow for a small amount of expansion. Let sit at room temperature 2 hours. Cover with plastic wrap and refrigerate overnight.
Overnight sponge mixture from above
1 large egg
2 Tbs melted butter (or butter substitute)
1/8 tsp kosher salt
1/2 tsp baking soda
Once cooked put sheet tray of pancakes in a 400 degree oven for 2 minutes to rewarm pancakes. Serve with butter and warm maple syrup.
Overnight sponge - Mix all ingredients in a bowl large enough to allow for a small amount of expansion. Let sit at room temperature 2 hours. Cover with plastic wrap and refrigerate overnight.
Pancake batter - In a small bowl, beat egg and melted butter. Fold into sponge mixture. Stir in salt and baking soda. Allow to sit for approximately 5 minutes while pan heats. Melt coconut oil or butter in pan and ladle in 1/4 cup of batter to create one pancake. Continue until 3-4 pancakes are formed, depending on the size of your pan. Top with options below. Once bubbles surface and bottoms of pancakes are golden brown, flip and allow to brown on the other side.
Remove pancakes to a sheet tray and continue to form and cook pancakes until all batter is used.
Pancake topping ideas:
Version 1: sliced bananas, toasted flaked coconut, toasted sliced almonds, bittersweet, semisweet or white chocolate chips
Version 2: lots of blueberries (fresh or frozen)
Version 3: sliced strawberries and dollops of lemon curd