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Sourdough Pancakes
March 07, 2011

The only reason I didn't give 5 stars is because the recipe is not clear about the "starter." The reason that ratings and comments have been all over the spectrum is that the "starter" is a highly variable ingredient. People may be using starter with different water/flour ratios and and different stages of the feeding cycle. That being said, mine were DELECTABLE. My starter was 1:1 (or in bread baker's terms, 100% hydration). I took 100 g of the starter out of the fridge the evening before, at dinner time. I added 100 g water and 100 g flour. It was very thick. By the next morning (about 12 hours later), it had increased about 50% in volume. It was almost gloppy in consistency. I measured out 3/4 cup for the recipe. After combining all of the ingredients EXCEPT the water, I judged that the consistency was perfect, and it was. The pancakes rose nicely and had a great consistency. I made two plain ones so I could sample the taste, then I even added blueberries into the "wet side" 30 seconds after pouring the next batch onto the griddle. The consistency was strong enough to hold the blueberries half submerged. Just fabulous. I meant to take a picture of the remaining one, but it was no longer "remaining" when I got back to the table with the camera. Next time.

  1. 81 Ratings

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