Superb Sourdough Pancakes I Made It

Superb Sourdough Pancakes

pointsevenout 10 years ago
Recipe By Jo_jo_ba: Superb Sourdough Pancakes/saved
A good sourdough flavor.
I didn't have a whole-wheat starter going. Mine was from white bread flour. Didn't want to take the time to do a whole-wheat starter just to do this recipe. I've been trying sourdough starter recipes because I'm a beginner at this sourdough starter thing and am putting experience under my belt. In hind sight, maybe I should have. My starter produced tough chewy cakes. Less gluten in a whole-wheat starter is probably just the ticket to produce a lighter cake. Did not rate this recipe because of that.
Did notice that these cakes took 2 minutes and 1.5 minutes per side respectively, which is below the standard cake time of 3 minutes and 2 minutes over a medium heat. And a lot of bubbling going on in the batter. Made five 6-inch cakes.
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frankieanne 10 years ago said:

That certainly is a perfectly colored pancake, pso! Did it have a sourdough flavor to it?

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pointsevenout 10 years ago said:

Yes it did, but the biggest thing on this recipe is to use a starter with a lower gluten content.

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NPMarie 10 years ago said:

Looks delicious..I have never had a sourdough pancake ! I just might have to learn how to do the whole sourdough starter thing..:)

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frankieanne 9 years ago said:

I used my experimental grape sourdough and made these. I love the fluffy batter. So nice. I did add some wheat flour to it because I was kinda scared of eating my grape sourdough alone because of the smell. Now I wish I hadn't added the flour because I couldn't taste much starter. But, that isn't the poster's fault and I really like how nice these came out. Added my pictures to the recipe.

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mommyluvs2cook 9 years ago said:

Nice looking pancakes! Hey, where's your date on your review? :P

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frankieanne 9 years ago said:

Oh. Duh. Thank you. I fixed it. :-)

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jo_jo_ba 9 years ago said:

The less gluten thing is definitely an aspect of fluffy pancakes... funny b/c I didn't even think of that! "Older" unfed starter is good too, being more acidic with less gluten strength in that case. Easy to convert starter to ww flour too, just begin feeding with only ww flour for a week or two every few days

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