Sunday, June 13, 2010

Sourdough Pancakes

I made my second sourdough product this morning (I baked bread this weekend, also... post to come). This recipe is from GNOWFGLINS. I thought these sounded pretty easy and didn't require any prep ahead the night before... I knew we'd be getting home late from the open houses, so I didn't want to have to deal with much prep last night. Anyway, these were super simple and taste great! A definite keeper recipe! I just did a half recipe this morning.

Oh-So-Fluffy Cast Iron Sourdough Pancakes

4 tablespoons melted butter, coconut oil, or olive oil (not too hot)
1/2 teaspoon salt
1 egg
2 tablespoons sweetener - honey, maple syrup, sucanat (I used honey)
1 teaspoon pure vanilla or vanilla/almond combo
a generous sprinkle of spice, see below for example blend (I just used cinnamon and nutmeg)
2 cups of sourdough starter, fed the night before
1 teaspoon baking soda
1 tablespoon water
fresh or frozen fruit (optional)
yogurt and maple syrup for serving (optional)

Begin by heating your cast iron skillet (I used stainless steel, a big one and a little one). You want your pan hot, but not too hot or the bottom of the pancake will burn. If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time. A golden fluffy-beyond-your-wildest-dreams pancake is worth every effort!

While the skillet is heating, take a medium size bowl and whisk together melted coconut oil/butter or olive oil, egg, salt, sweetener of choice, extract of choice, and spices of choice. Pour sourdough starter that has been fed the night before you want to make the pancakes. Stir well with whisk. Set aside.

In a small cup combine 1 tablespoon of water with 1 teaspoon of baking soda. Set aside.

Take a bit of butter or coconut oil and grease the bottom and sides of your hot skillet.

Pour the water/soda mixture into your waiting pancake batter. Quickly stir to incorporate.

Pour the batter into your waiting skillet, about 1/2 to 1 inch thick.

Do not let unused batter sit while you wait for your skillet pancake to finish. You might want to make one skillet pancake and finish the rest of the batter off as regular pancakes on a griddle.

Now, watch for bubbles, after about 4-5 minutes on the stove.

If you choose, now is the time to add fresh or frozen fruit. Give the fruit a little push to sink them down into the batter.

Toward the end of this initial cook time, turn on the broiler. Finish your pancake off by placing it in the oven. Do not use the very top shelf; the second or third shelf will work best. Remember, your pancake bottom will continue to cook while the top cooks and browns.

Remove from oven once tops are golden, and flip out onto a cooling rack. They are ready to dress, serve, and enjoy!

Mixed Spice Blend
1/2 tablespoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon cloves

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