Savory Sourdough Pancakes
SAVORY SOURDOUGH PANCAKES
Shared by Suzannah Schneider, Sustainability Connector
I was recently gifted a sourdough starter from a friend. I fed it dutifully, but was dismayed to send the gloopy discards into the trash. I started to save the cast-offs of “unfed” starter, and before long I had enough to make a full stack of sourdough pancakes. This NYTimes-based recipe is tangy and salty, and can be dressed up with maple syrup or stuffed with herbs, seasonings, and greens for dinner. I plan on making a batch of tiny rounds for our next party for a new take on blini.
Ingredients:
For the overnight “sponge:”
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1 cup sourdough starter, “unfed”
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1 cup buttermilk (make vegan buttermilk by adding 1 tablespoon lemon juice to 1 cup nondairy milk)
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1 cup all-purpose flour
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1 Tbs light brown sugar
For the batter:
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1 large egg or egg replacement (I use 1 Tbs Ground flaxseed whisked with 2.5 Tbs Water)
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1/4 cup neutral oil
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1/2 tsp vanilla extract (omit if making a savory pancake)
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1/2 tsp salt
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1 tsp baking soda
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Optional: chopped dried or fresh herbs, greens, garlic and/or onion, spices…
Method:
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Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
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When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
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Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.
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