After about a week of eating Thanksgiving leftovers, Nolan and I came down with head colds, so there hasn’t been much cooking or baking going on in our house. I was starting to worry about my neglected sourdough starter, and since I can’t bring myself to just throw the excess out after feeding it up, I decided to make some pancakes with it for lunch one day instead.

I’ve made sourdough pancakes once before, as seen in the photo above. This week’s pancakes were flatter and very bubbly, not to mention quite a bit more sour; Jeremy asked me if they had rye or citrus in them, and I could actually taste the sourdough flavor a little despite an incredibly stuffy nose. I’ll include both recipes below for future reference.

Rich Sourdough Pancakes

3 large eggs
1 C milk
2 C sourdough starter
1 3/4 C all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
1/4 C granulated sugar
1/4 C butter, melted

Beat eggs in a medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well. Stir in melted butter.

Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once.

Source: Breadtopia.

La Brea Sourdough Pancakes

511 g mature 100%-hydration sourdough starter
2 T maple syrup or maple sugar
2 T butter, melted
2 eggs
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Whisk all ingredients together, just until combined. Cook on a hot buttered griddle, about 1/4 cup batter per pancake. Flip when bubbles appear, and brown lightly on each side.

Source: Wild Yeast.