Sourdough starter day 5: sourdough pancakes!

Today was the day to use some of the starter before it bubbled over the edges of the bowl.  I gave it its morning feeding around 6 AM, so it was ready to make pancakes with at 6 PM. (After scooping out 2 cups (475 mL) of starter for pancakes, I gave the starter its PM feeding of 1/3 cup (40 g) flour, 1/3 cup (80 mL) water, then covered. By the way, just 2 more days then on day 7 part of the starter can be used for a loaf of bread and the rest of the starter refrigerated for future baking.) Here is the recipe:

Sourdough pancakes

In a medium bowl, beat together the butter, oil and egg.  Stir in water, vanilla, sourdough starter and cinnamon.

2 Tablespoons (30 g) butter, melted
2 Tablespoons (30 mL) vegetable oil
1 egg
1 Tablespoon (15 mL) water
1 teaspoon (5 mL) vanilla extract
2 cups (475 mL) of sourdough starter
1/2 teaspoon (2.5 mL) cinnamon

use a large measuring cup to scoop 2 cups of starter,
then pour into bowl for batter

In a small bowl, blend the following together to break up any lumps, especially in the soda:


1 teaspoon (5 mL) salt
1 teaspoon (5 mL) baking soda
2 Tablespoons (25 g) sugar

Sprinkle the dry mixture over the starter mixture, then gently fold in.  Allow to rest while griddle or skillet preheats, about 5 minutes.

allow to rest, bubbles will begin to form

Preheat griddle or skillet, preferably cast iron, over Medium flame for 5 minutes. (Cast iron performs better for pancakes, IMO.  Stainless will work, but the heat distribution in cast iron is superior.)

flip pancakes when bubbles
have mostly popped

Lightly grease the griddle (or skillet).  Spoon batter by the large tablespoon onto griddle.  They should sizzle at first.  If they don't sizzle, the griddle isn't hot enough. Sourdough pancakes require a slightly hotter surface to cook on.  Turn as you would regular hot cakes. Sourdough pancakes are generally thinner than baking powder ones.  The first few are always a bit crispy and so irresistible, I usually eat the first 2 or 3 right off the griddle.

rhubarb coulis

Tonight, I served a rhubarb coulis (yes, yet another rhubarb recipe) over the pancakes, instead of syrup. Rhubarb coulis is very simple to make.  Basically, it's a rhubarb sauce put through the blender with a bit of extra sugar and water, plus a 1/2 teaspoon (2.5 mL) almond extract. Quite delicious!

to make your own starter, see
http://creativesavv.blogspot.com/2012/06/making-sourdough-starter.html


update--it's the morning after making the pancakes.  This morning, the starter was not as bubbly as it had been in previous days.  The weather has turned quite cool, and the house went below 60 degrees F(15 C)  overnight.  After giving it its morning feeding, I moved the starter in to the oven with the light on, about 1 1/2 hours ago.  It's beginning to bubble again.  I'm glad this happened.  It gave me the opportunity to troubleshoot the starter and report back to you. Evidently a fragile starter needs warmer temps to keep from going dormant.  Some people will keep their beginning starter in a cabinet that is just above an under cabinet light fixture.  My cabinets actually do get warm when I leave the light below on all day.  Sourdough Jack's in Alaska would take their starters to bed with them at night, just to keep them warm.  Can just picture it, Mom and Dad, the dog, maybe a toddler, and the starter, all cozy in bed -- may need something larger than a King-sized bed! Will update you further on how the starter is doing tomorrow.

to continue,  sourdough starter next day