Cooking with sourdough requires new recipes. This one is similar to most pancake recipes, except that you add sourdough with the liquid ingredients and use baking soda instead of powder. I’ve made it for breakfast, lunch and dinner.
- 1/2 cup Sourdough Starter at room temperature. Don’t forget to feed your original starter.
- 1 cup milk
- 1 egg, beaten
- 2 tablespoons oil
- 1 cup flour
- 1 teaspoon baking soda
- 4 tablespoons sugar
- 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
Combine first four (wet) ingredients in one bowl, and last five (dry) ingredients in another. Make a well in the dry ingredients and pour in the wet ingredients. Mix well, but don’t overbeat.
Drop spoonfuls onto a hot, greased griddle or pan and fry on both sides. The first side is done when the edges solidify and bubbles appear on the top.
If you double the recipe, don’t double the sourdough starter.
Thanks to Mimi of Israeli Kitchen for providing the recipe. Check out her new location and design.
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