Sourdough Pancakes

  

Nom nom nom, right?

For as long as I can remember, in the dreary dark corners of the back, very back, of the fridge, there lurked a jar full of bubbly goop with a layer of rust-colored liquid on top. It survived all of our moves and all of our once-a-decade questioning of, "ewww, what is this?" Lonely, forgotten, un-fed, old bottle of sourdough starter. What I didn't ever know was that this starter was a living legend. It was given to my mother by my Gram's family, handed down to them from the gold miners.  We're talking California freaking gold rush minors here, people.

I never knew how precious that murky old starter was until recently, when I opened the fridge and noticed a vacancy in the periphery, and the truth came out about it's origin and it's final resting place. Sad, sad loss.  But this story has a happy ending. My sister gave me sourdough starter from King Arthur Flour for Christmas and I've been dutifully feeding and caring for it like it's my third child. I lovingly refer to it as Wormaline, or Burt, or even Mon Cherizzle.  My favorite way to use it up, is coincidentally, also the easiest way to cook with it: pancakes! Sourdough pancakes are a pillow of dreams, softer and spongier than a pedicure toe separator, light, yet dense, basically everything a pancake hopes it will griddle up to be. 

I am in love.

Sourdough Pancakes
adapted slightly from Better Homes and Gardens, Baking Ideas magazine, 1980

1 C sourdough starter
1 C warm milk
1 Tbsp canola oil
1 beaten egg
1 1/4 C all-purpose flour
3 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda

Bring starter to room temperature, then combine with milk, oil, and egg.
Combine flour, sugar, baking powder, baking soda, and salt.  Add all at once to starter mixture and stir until blended, but slightly lumpy.  

Heat griddle to 350 degrees F, or pre-heat a skillet, and for each pancake use about 1/4 batter. 

We like to eat them with applesauce and cinnamon butter, fresh berries and whipped cream, or caramel syrup.

Or just plain. They are yummy.

There are places to purchase sourdough starter and even people who are willing to send you some of theirs upon request (really, just look it up), but here's a recipe for starter if you'd like to make your own:

Sourdough Starter
1 pkg active dry yeast
2 1/2 C warm water (110 to 115 degrees F)
2 C all-purpose flour
1 Tbsp sugar or honey

Dissolve yeast in 1/2 C of the water. Stir in remaining water, flour, and sugar. Beat until smooth. Cover with thin towel or cheese cloth.

Let stand at room temperature for 5-10 days, stirring 2-3 times each day.

Starter is ready when it has a sour smell and small bubbles rise gently to the surface.

To store, put in non-reactive container (I use a glass mason jar) and cover loosely. Refridgerate.

To replenish: for every one cup starter used, stir in 3/4 C flour and 3/4 C water, and 1 tsp sugar or honey into remaining starter. Cover loosely and leave out at room temperature 1 day or until bubbly.

To feed: if not used regularly, feed the starter with 1 tsp sugar or honey every 10 days.