A frying pan, used to make sourdough pancakes.
Sourdough pancakes are a type of pancake made with sourdough instead of traditional pancake batter. Originating in San Francisco, yeast is a specific type of bread dough that uses wild yeast. The yeast dough adds a slightly sour flavor to the traditional flavor of pancakes. Sourdough pancakes are usually homemade and use many of the same ingredients that traditional pancake batter uses, with the addition of a sourdough starter.
Some people like to add whipped cream on top of pancakes.
Like most pancake batter, pancake batter uses flour, baking soda, eggs, and water. Milk, vanilla extract, and butter can also be included in the batter. In addition to these ingredients, sourdough pancakes should include a sourdough starter. Main dishes can be bought in stores, but most often they are prepared at home. Many starter recipes don’t make authentic sourdough because they use general active yeast instead of the specific wild yeast needed for the authentic version, but they still create a reasonable substitute.
Pancakes with sour yeast have yeast starter added to the dough.
The starter is made by combining dry yeast and sugar with warm water and allowing the mixture to bubble. The flour is then added to the mixture. The starter is covered and placed in a warm area for approximately three to 24 hours before it can be used. More flour and water can be added to leftover starter, which will last for years if refrigerated.
The fruit can be added to sourdough pancakes, in the batter itself, or as a topping.
Once the mother dough is ready, you can make the dough. Some recipes suggest simply mixing all the ingredients together, but others recommend mixing the dry and wet ingredients separately first and then combining them. After the batter is well mixed, it should have a consistency similar to heavy cream. Small portions can then be placed in a non-stick frying pan or skillet to cook. Vegetable oil can be used to coat the pan if it is not non-stick.
Yeast pancakes should be flipped once during cooking to ensure both sides are golden brown. Like traditional pancakes, this version is usually made in batches with just one or two pancakes cooked at a time, depending on the size of the pan. The finished pancakes should be kept warm while the others cook.
The fruit can be added to sourdough pancakes, in the batter itself, or as a topping. While fresh fruit is usually added to the batter, the ingredients can be fresh or in a jar. Blueberries, in particular, are a popular fruit addition. These pancakes can also be served with butter, syrup, or whipped cream. In addition to pancakes, waffles can be made with this sourdough.