background: i was introduced to these pancakes through our running/breakfast club. in general, i do not really care for sweet breakfast food, so these pancakes are really right up my alley. they have a more complex and distinct flavor than regular pancakes. by trade, elisa is a chemist and has this delightful hobby of baking, which i frequently benefit from.
Adapted From Breads from the La Brea Bakery
510 g (18 oz) sourdough starter
2 T. vegetable oil
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
Preheat griddle to 375F. Whisk starter to homogenize. Whisk in oil and eggs. Sprinkle dry ingredients on top and whisk thoroughly. Or, just whisk all 6 ingredients together… I’m always paranoid the leavening will get clumpy. Cook on one side until slightly dry around the edges and bubbles form, flip. Also, I find I don’t need to grease a non-stick surface.
My starter was created using the method described in Breads from the La Brea Bakery by Nancy Silverton. Hers is a complex process, but her attention to detail and weight measurements appealed to chemist brain. I’ve also made her basic bread recipe with great results. However, I decided not to use her method for maintenance. I would have gone poor from purchasing flour and crazy from the three times a day feedings.
So then, both Joe Pastry and Sourdough Home are good resources for making and maintaining. For me*, I leave my starter in the fridge (feeding it once a week) when I’m not using it regularly, and if I am keeping it at room temp, I feed it twice a day. Feedings consist of equal weights of water (softened, filtered “city” water, because that’s what comes out of the tap) and Gold Medal bread flour, with amounts ranging on just enough for maintenance to whatever I need to add to build it up for making bread or pancakes. And contrary to what you might think, a starter is actually pretty easy to take care of and use. Just don’t completely forget about them, kinda like a house plant.
*Some sourdough purists out there might look at what I do and want to ban me from the club, but I say, to each their own. This is what works for me.
serve with real maple syrup...mmm!