makes twelve 4-inch pancakes
Nothing says “down-home breakfast” better than a steaming stack of fluffy pancakes. I’m partial to this quick recipe since it helps to use up excess sourdough starter. Oh, and it’s so easy you can start making it even before you’ve had your first cup of coffee, which is a huge bonus.
2 cups sourdough starter (here)
2 large eggs
3 tablespoons honey
3 tablespoons unsalted butter or coconut oil, melted
½ teaspoon vanilla extract
1 teaspoon baking soda
Heat a lightly greased griddle or skillet over medium heat.
In a medium bowl, combine the starter, eggs, honey, butter, and vanilla. Then, just before you are ready to place the batter on the griddle, mix in the baking soda.
Using a ¼-cup measure, pour the batter onto the hot griddle. When you see bubbles popping up in the center of the pancakes, flip them. When both sides are golden brown, pull them off the griddle. Serve with a pat of butter, a drizzle of maple syrup, or Simple Berry Sauce.
kitchen notes • Drop in a handful of blueberries or add a mashed banana to the batter for fruit-flavored flapjacks.
If your sourdough starter is especially thick, you may need to thin the batter with 2 to 3 tablespoons of milk. No two starters are the same, which means cooking with sourdough is as much an art as it is a science.