Sourdough Pancakes
These Sourdough Pancakes use an active starter to create light, fluffy, and slightly tangy pancakes. The addition of baking soda provides a final lift just before cooking.
Sourdough Pancakes
Ingredients:
| Ingredient | Quantity |
| Active sourdough starter | 2 cups |
| Eggs | 2 |
| Coconut oil, melted | 1/4 cup |
| Honey | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Baking soda | 1 teaspoon |
| Coconut oil | For frying |
How To Make Sourdough Pancakes:
- Step 1: Combine Wet Ingredients and Flavor: Mix the 2 cups active sourdough starter, 2 eggs, 1/4 cup melted coconut oil, 2 tablespoons honey, and 1/2 teaspoon salt in a large mixing bowl until well combined.
- Step 2: Add Baking Soda: Add the 1 teaspoon baking soda last and stir just until incorporated. The starter should foam up slightly from the reaction.
- Step 3: Preheat Skillet: Preheat a tablespoon of coconut oil in a cast iron skillet (or other heavy-bottomed pan) on medium heat.
- Step 4: Cook First Side: Once the oil is hot enough to sizzle, pour 1/2 cup batter right onto the hot oil. Immediately turn the stove down to medium-low heat so that the pancake has a chance to cook through without burning the bottom. Cook until the top is nice and bubbly and no more bubbles are being produced (about 2-3 minutes).
- Step 5: Flip and Finish: Give the pancake one flip. Cook the second side for another 30 seconds to 1 minute on the other side, or until cooked through and golden brown.
- Step 6: Serve: Set the cooked pancake aside and continue with the remaining batter. Serve warm with butter, maple syrup, fresh fruit, homemade whipped cream, or any desired toppings.
