Just a few weeks ago I received in the mail, all the way from the UK, a dry sourdough starter from a fellow blogger, Selma @ Selmas Table. I have been following Selma for some time and I always look forward to her recipes and informative posts. Check her site out as you will not be disappointed 🙂
Why pancakes and not a loaf of bread? I was not ready as it takes a few days to get the starter strong enough to leaven bread. Anyways, we are a pancake/waffle family – one of Gene’s favorite breakfasts and I thought it was the perfect choice to break in my starter. If you want an easy pancake to make use Celia’s recipe but substitute buttermilk for the whole milk. If you want more of a sourdough flavor use King Arthur’s recipe for a yummy tang to your pancakes or waffles.
The starter came in a little envelope and kind of looks like Panko bread crumbs. This is the only way sourdough starter can be mailed this distance. It also gave me the flexibility as to when I revived it. I am familiar with the wet variety and you need to use it within 24 hours after receiving it.
It is suggested that you “name” your starter and that will almost guarantee success by giving it an identity. Selma named her starter, Twinkle, and is a daughter of Priscilla who hails from Sydney. Celia, is the blogger from Australia who started this particular strain of sourdough starter and you can find her site @ Fig Jam and Lime Cordial.
I have named my starter Rosebud thinking that a rosebud is the beginning of something beautiful. I am a gardener who likes to grow roses and a cook who uses them as an edible flower in recipes or as decorations. I hope to care for Rosebud and not neglect her as I have done in the past with other sourdough starters. However, she must be fed or used regularly every week to keep her bubbly character 🙂
This is all I needed to get things going; starter, all purpose flour and spring water. It bubbled a little right away.
All those beautiful bubbles means it is working… ! To use the excess starter I decided to make sourdough pancakes with my new starter. You can use either recipe in waffles as well.
The first recipe comes from Celia and I did change a few ingredients but they turned out light, fluffy and delicious with some maple syrup. Normally, when I make pancakes I add blueberries to the pancakes as they are cooking. But this time I wanted to get the full flavor of the sourdough.
Yes, I will make some bread next; the hard part is deciding on which recipe to try first 🙂
- 1 cup sourdough starter (straight from the refrigerator)
- 1 cup King Arthur All Purpose flour (I needed to add more because the batter was too thin, probably because I did not use whole milk)
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tbsp. sugar
- 1 egg (I used large)
- 1-1/2 cups whole milk (I used 1% and the next time I will use buttermilk)
- 2 tbsp. butter, melted
Combine the flour, salt, baking soda and sugar. In another bowl combine the sourdough starter, milk and egg until mixed well. Gradually add the flour mixture and whisk to avoid as few lumps as possible. Finally, stir in the melted butter. Allow the batter to rest for at least 30 minutes before cooking.
You could not taste any sourdough flavor with this recipe but I am sure the starter helped make them so delicious. The second recipe used buttermilk and you could definitely taste a mild tang to the pancakes!
This second recipe using Rosebud comes from King Arthur Flour (KAF). The big differences between the two is that this recipe uses an overnight sponge which I will explain below and if you like a mild tang to your pancakes you will love these pancakes. KAF has been a favorite baking source not only for supplies but delicious recipes. They are not quite as light but I did prefer the flavor better in these pancakes than in Celia’s recipe.
Sourdough Pancakes with a Sponge
- 2 cups King Arthur All Purpose flour
- 2 tbsp. sugar
- 2 cups buttermilk
- 1 cup sourdough starter, unfed or straight from the fridge
Stir down your refrigerated starter and remove 1 cup. In a large mixing bowl combine all of the ingredients, cover and let rest on your counter overnight.
- all of the sponge above
- 2 large eggs
- 1/4 cup butter, melted and cooled
- 3/4 tsp. salt
- 1 tsp. baking soda
Beat the eggs and butter together and add to the overnight sponge. With this recipe I needed to add more buttermilk as it was too thick. Next stir in the salt and baking soda. Pour batter onto your heated and oiled griddle or waffle iron. You will see the bubbles develop and check the underside until they are a nice brown color, then turn.
Serve with fresh fruit, maple syrup and dust with confectioners’ sugar.