Strawberry Dutch Baby: Spring German Pancakes – 31 Daily
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Sourdough Buttermilk Pancakes
This is an excellent use for discarded sourdough starter. This recipe yields a fluffy and spongy pancake with balanced complexity and firm chew.
The starter should be unfed.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup sourdough starter
- 1½ cups buttermilk
- 1 large egg, beaten
- 2 tablespoons melted butter
- ½ cup milk, reserved
Directions
Preheat a griddle to 350°F.
Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.
Combine unfed starter, buttermilk and beaten egg until smooth. Pour over dry ingredients and add melted butter. Fold together until just combined. Add up to ½ cup milk to thin the batter, if necessary.
Ladle ⅓ to ½ cup portions onto the griddle. Batter will form bubbles. Turn over when bubbles have slowed, and cook 1-2 more minutes. May need to turn an additional time if the batter has not cooked through, or the pancake is squishy when probed.
Buttermilk pancakes
Adapted from the Buttermilk Pancakes recipe.in The Joy.of Cooking (2000).
Ingredients
- 1½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cup buttermilk
- ½ cup whole milk or half & half
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1/tsp vanilla extract
Instructions
Note: Use a wide 2 quart measure for the batter to pour directly on the griddle for less mess.
Combine dry ingredients in a 2 quart bowl, and whisk to combine.
Combine wet ingredients in a 20 oz bowl.
Preheat griddle to 350°F.
When griddle is hot, pour wet ingredients over dry, and combine with a whisk until just combined. Leave some pea-sized lumps, and do not overwork the batter.
Pour ⅔ cup portions onto griddle in batches, and flip when bubbles start to form. Turn 2 to 3 times until cake is firm and airy.