Sourdough Pancakes

You need to start this the night before you plan to make them.

Sourdough Pancakes

Overnight Sponge:
1 cup sourdough starter, unfed
2 cups King Arthur unbleached all-purpose flour
2 tbsp sugar
2 cups buttermilk

Stir down your unfed starter and measure 1 cup into a large mixing bowl.  Stir in the flour, sugar and buttermilk.  Cover and let rest at room temperature overnight.

Pancake Batter:
All of the Overnight Sponge
1/4 cup melted butter
2 large eggs
3/4 tsp salt
1 tsp baking soda

In a small bowl or mixing cup, beat the eggs and melted butter. Add to the overnight sponge mixture and stir to mix.  Add the salt and baking soda, stirring to combine.  The batter will poof up and start to bubble!  (It's alive!)

Spoon the batter onto your hot, buttered griddle and cook until the pancakes start to bubble and get dry on the edges, then flip them and cook until done. Serve with butter and syrup.

Since this was my first time making Sourdough Pancakes I wasn't entirely sure what to expect.  They were tasty, a little bit of a sour bite on the tongue, but good.  They were a lot thinner than the pancakes I usually make...almost crepe-like, with a pretty lacy look as they browned.

Recipe from the King Arthur Flour website.  You can use the same batter for waffles, which I will be trying soon!