Comments on: Sourdough Waffles and Pancakes

By: Lyn

Lyn — Thu, 12 Jan 2012 04:06:58 +0000

Here’s the sourdough pancakes we know and love – I think it’s from the Carl Griffith’s website. I like making these to keep my starter active, especially if I’m in a time when I can’t be home long enough to bake bread.

Sourdough Pancakes
The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1½ cups of all purpose flour and 1 cup of warm water (85°-90°). Leave at warm room temperature (70°-85°) overnight, covered well with plastic wrap.
The next morning, return 1 cup of the starter mixture to the fridge.
Then mix the remaining 1½ cups of starter with

1 egg, slightly beaten
1 Tablespoon of sugar (or more if you like)
1 Tablespoon of melted butter
¾ Teaspoon of salt
½ teaspoon (generous) of baking soda
2 Tablespoons of milk
Try to have your ingredients at room temperature. This will help to make more tender pancakes.
Bake on a 400° griddle. Enjoy!

By: Nancy Morgan

Nancy Morgan — Fri, 23 Dec 2011 18:17:59 +0000

Yes Carolyn, you are right! I am looking at the original recipe from Wild Fermentation, and it does contain one egg! In using Jacki’s recipe, I always freeze the extras for popping into the toaster. Merry Christmas too!

By: CarolynF

CarolynF — Fri, 23 Dec 2011 16:37:47 +0000

Oh, okay. Perhaps the person that posted it made a typo then because step 2 says…. Beat eggs and add to batter with oil….
I’m trying Jacki’s recipe this morning. I have to cut it in half so I’m using one of my hen’s really big eggs (half of 3 eggs). It sounds great! Thanks for your help & Merry Christmas!

By: Nancy Morgan

Nancy Morgan — Fri, 23 Dec 2011 15:27:01 +0000

Hi Carolyn,

The recipe from the link above is from Sandor Katz’s Wild Fermentation book and is dairy and egg free.
Since my husband and I tried that recipe, we have been using Jacki’s sourdough pancake recipe and it has become our current favorite! We add homemade buttermilk instead of milk.

By: CarolynF

CarolynF — Fri, 23 Dec 2011 01:08:29 +0000

Nancy… how many eggs do you use, the recipe at that link does not say.

Thanks!

By: Nancy Morgan

Nancy Morgan — Sun, 13 Nov 2011 16:56:10 +0000

Hi,
I just made the Alaskan Frontier Sourdough Hotcakes from the book Wild Fermentation by Sandor Katz. My husband and I agreed that they were by far the best pancakes we had ever eaten!! Here is a link I found online with the recipe: http://www.foodgeeks.com/recipes/21853

By: Tammy

Tammy — Mon, 17 Oct 2011 12:35:21 +0000

These are the best sourdough pancakes I have ever had in my life!!!! Thank you so much for the recipe.

By: Breadtopia

Breadtopia — Sat, 08 Oct 2011 11:01:14 +0000

Yes, good stuff. Available in health food stores and whole foods type grocers.

By: P Courtney.

P Courtney. — Wed, 05 Oct 2011 11:01:57 +0000

Have you tried aluminum free baking powder? It really improves the taste. Also you can substitute baking powder for baking soda…..

By: Sarah

Sarah — Sun, 15 May 2011 20:20:27 +0000

Now I see, looking at Jon’s recipe again, that it doesn’t use milk at all, which is excellent. It’s sometimes hard to scroll through the comments, reading them to search for answers to my questions before posting to ask them, and remember all the words I’m scanning for.
In any event, my question still stands, really, though is now more general: in sourdough recipes where milk is called for, is there any reason I shouldn’t just substitute water?

Thanks again!
Sarah