Ever since we started making our own sourdough bread, we have all this extra sourdough starter. Extra starter can be used for all kinds of other baked goods like crackers, cinnamon buns and even pancakes. Once I have saved up enough starter (I keep it in a mason jar in the freezer and then put it in the fridge to thaw the night before use), I make a batch of these delicious sourdough pancakes. They are thinner, crispier and a bit tangier than classic pancakes.
Ingredients:
2 cups fresh sourdough starter
1 egg (lightly beaten)
2 1/2 tsp sugar
1 tsp baking soda
2 tbsp coconut oil plus extra for frying
2 tsp vanilla
2-4 tbsp almond milk
cinnamon (optional)
Method:
In a large bowl, lightly beat egg. Mix together egg, sourdough starter, vanilla, sugar, coconut oil and baking soda. Add almond milk to thin batter to a pancake consistency. Begin with 2 tablespoons liquid an add more as needed, 1 tablespoon at a time. To cook, heat a non stick griddle or pan to medium heat. Lightly coat griddle or pan with coconut oil. Drop 1/4 cup of batter on griddle, flip when you see bubbles in the centre of pancake and bottom side is golden. Cook other side until golden.
Serving: Time: