Sourdough Starter Pancakes
 
 
This recipe is the easiest pancake recipe I've ever seen, and a great way to use the extra sourdough starter instead of discarding it. The light tangy flavor can't be beat!
Author:
Recipe type: Breakfast
Cuisine: Vegetarian, Breakfast
Ingredients
  • ~2 cups starter (again this is very forgiving)
  • milk to thin batter (can be up to 1 cup depending on thickness of starter so use your own discretion)
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 Tablespoon sugar (optional)
  • Coconut oil to cook the pancakes
  • Maple syrup, of course!
Instructions
  1. Heat a large skillet over medium low heat. Once the skillet is hot, add coconut oil to coat.
  2. Mix starter and milk together first to thin starter into a workable batter. Then stir in vanilla, salt, baking soda and sugar until combined. Batter should be of average thickness. If batter is too thick, thin it slightly with more milk.
  3. Spoon a few Tablespoons batter into oiled and heated skillet. Just like regular pancakes, flip when the top bubbles. Serve and top with maple syrup. They are fantastic with fresh berries as the tart berries compliment the sourness of the pancakes and sweetness of the syrup perfectly!
  4. ***These keep great in the fridge and toasted in a toaster when craving the most delicious pancakes!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/01/10/the-best-no-knead-sourdough-bread-new-and-improved/