If you have a sourdough culture bubbling away and wish to make some fine pancakes from scratch, here is one way to do it.
- On Saturday evening, in a glass bowl, add a tablespoon of stater (15-20 grams) and disperse in 200 grams of water.
- To the now clowdy water, combine 200 grams of flour (I used home-milled whole wheat in the pictured pancakes) until well combined. Cover and set aside overnight. The following morning you should have a thick but airy batter, courtesy of the sourdough yeast activity. Mine looked like this:
- Put the griddle on medium-low heat to warm up. You want the pan to be sizzling hot, but to get there slowly. Add an egg, 2 tablespoons of oil and 2-3 tablespoons of honey to th batter. I forgot the salt on this batch. You may add a 1/2 tsp of salt, but apparently that is optional.
- Combine well with a fork and you have a lumpy batter. If you used 2 eggs it will be smoother. If you used sugar instead of honey, it will be lumpier.
- Add some more liquid to get the batter to the desired consistency. This could be 1/4 – 3/4 cup of water (milk if you wish), adding a little at a time and stirring with the fork. I could have made this a bit thinner, and after the second batch I added more water
- Combine two handfuls of whole blueberries or chopped strawberries.
- Add 1/2-3/4 tablespoon baking powder and stir it up. This will thicken the batter considerably, as well as aerate it. Next time I will see how they cook up with it the baking soda. If the batter is too thick at this point stir in more liquid.
- Oil the hot gride and use a ladle to pour the batter.
- Cook until done. Usually that means bubbles are covering a good portion of the pancake and then flip and cook for another 2 minutes if pancakes are thick and 1 minute if they are thin. I