Tangy, Sweet, and Perfect: The Secret to Iconic Homemade Sourdough Pancakes
No reason to throw that starter away.
If you’re a fan of bread making, it’s likely you know how hard it is to get rid of all those leftovers after finishing the loaf. However, you can still take some more use of the starter that’s left — this is actually the secret ingredient to the fluffiest pancakes you’ll ever try.
Here’s what you need: 1 cup of sourdough starter (at room temperature), 1 cup of all-purpose flour, 1 cup of almond milk (or another plant-based milk), 2 tablespoons of maple syrup.
In a large bowl, combine the sourdough starter, almond milk, and maple syrup.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
Let the batter rest for 5–10 minutes to allow the baking soda and starter to react, creating air pockets for fluffy pancakes.
Preheat a nonstick skillet or griddle over medium heat.
Coat the surface with a small amount of vegetable oil or vegan oil.
Pour about ¼ cup of batter onto the hot pan. Cook until bubbles form on the surface and the edges set (about 2–3 minutes).
Carefully flip the pancake and cook for another 1–2 minutes until golden brown on both sides.
