Sourdough Pancakes

During my Artisan Bread programme, I grew sourdough. For those who understands sourdough, you'll know you have to throw and feed to maintain the activities of the sourdough. Many of us who had to throw and feed the sourdoughs, found physically discarding the sourdough a waste. Initially, I really discarded them. Subsequent week, when we had to maintain two types of sourdoughs, I found it very wasteful. So I decided to store them into the fridge. You can visualised the number of containers of sourdough I have in there. With so many tubs of sourdoughs on hand, I had to source for recipes that make use of sourdoughs.

I tried this same recipe twice - vanilla and chocolate. The chocolate batter was really very liquid, it didn't thicken like the vanilla because the quantity of sourdough was more than the flour. I think because of that, the chocolate pancake was softer and nicer. If you are like me, with extra sourdough on hands, try this recipe. You can make first and freeze them. Heat it up before consuming. They are really good (even if on its own though)! I shall try this same recipe for waffles soon!

Recipe for Sourdough Pancakes, adapted from Food.com.
(Makes 15 3" pancakes)

Ingredients:
1/2 cup Sourdough starter
1 cup Plain flour
1 cup Water (or milk)
1 Egg
2 tbsp Cooking oil
1/2 tsp Salt
2 tbsp Sugar
1/2 tsp Baking soda
1 tsp Vanilla extract

Method:

1. In a large bowl, stir in all the ingredients.
2. Cover bowl with plastic wrap and let it rest one to twelve hours. I mix and place it in the fridge overnight.
3. Heat up a non-stick pan, using an ice-cream scoop, take a scoop and place into the pan.
 
4. When the centre starts bubbling, turn the pancake over and cook well.



Recipe for Chocolate Sourdough Pancakes

Ingredients:
440g Sourdough starters
220g Plain flour (can use half whole wheat flours)
30g Cocoa powder
220g Milk
180g Water
2 Eggs
10 tbsp Sugar
4 tbsp Cooking oil
1 tsp Salt
1 tsp Baking soda

Method:

1. In a large bowl, stir in all the ingredients.
2. Cover bowl with plastic wrap and let it rest one to twelve hours. I mix and place it in the fridge overnight.
3. Heat up a non-stick pan, using an ice-cream scoop, take a scoop and place into the pan.

4. When the centre starts bubbling, turn the pancake over and cook well.

5. I kept the batter in the fridge for another day when I couldn't finish it.
Enjoy your pancakes with Nutella spread!