If you have pancakes leftover simply freeze them (either in a plastic ziploc bag, or in a plastic container, separated by parchment paper. When you need a quick breakfast or snack, you can heat them quickly in the toaster, or for a minute or less on each side in a hot pan (works better with thinner pancakes, obviously, because they will reheat quicker).
Transitional Sourdough Pancakes
(serves 6 to 8)
6 Tablespoons butter or coconut oil
2 teaspoons baking soda
¾ cup water
1 ½ cups white flour
1 teaspoon salt
2 cups (whole wheat) sourdough starter, fed the night before & stirred down
1 cup milk (or water- use less if you like a thick pancake)
2 Tablespoons honey
Place your pan on the stove over low heat and put the butter or coconut oil in the pan to melt. Get ¾ cup water (I use a one cup measure with a ¾ cup line) and mix in the baking soda. Set aside. In a large bowl use a fork to stir together the flour and the salt. Make an indentation in the flour mixture and add the sourdough starter, up to 1 cup milk, honey, and eggs. Using the fork still, mix completely, but do not overmix. While stirring, pour in the melted butter/oil from the warm pan. Increase stove temperature to medium.
Right before cooking the pancakes, add the water/baking soda mixture and stir in. (The batter will expand slightly as the baking soda and sourdough react.) Use your cup measure to pour out the desired size pancakes on the warm pan. When bubbles on the surface are just beginning to pop, they’re ready to flip.
You can keep finished pancakes warm until you’re ready to serve by placing them on a metal tray in the oven on the lowest setting (or just with the light on if your oven doesn’t go below 200).
My favorite way to enjoy these pancakes is with peanut butter, sliced bananas, and either real maple syrup, or homemade syrup. The syrup pictured above is homemade buttermilk syrup (recipe to follow soon).
This post is a part of Monday Mania