The best sourdough pancake recipe in the world

While working on sourdough recipes for the publication of Home Made Sourdough, I had to test a lot of pancake recipes. They are good but then I was working on souffles and generally adding beaten egg white to pretty much everything so I developed a recipe that is even better.  More eggs make these pancakes richer and beating the egg whites and then folding them in makes them super fluffy!  Tip:  you can use this to make waffles too if you have a waffle iron.

Fluffy sourdough pancakes

For the publication of Home Made Sourdough, I had to test a lot of pancake recipes. Since the publication, I made a modification which makes them even better…
More eggs!
Beating the egg whites and folding them into the batter makes super fluffy pancakes!  Tip:  you can use this to make waffles too if you have a waffle iron.
Course Appetizer, Breakfast, Dessert, Side Dish
Cuisine American, Canadian, Unknown
Servings 20 Pancakes or 10 waffles

Ingredients
  

To refresh the sourdough

  • 260 g Wheat sourdough starter from the vat in the fridge
  • 100 g White wheat or spelt flour
  • 60 g Water

To prepare the batter

  • 100 g white wheat or spelt flour
  • 240 g Milk
  • 50 g Sugar
  • 2 tbsp Melted butter Lard or vegetable oil
  • 4 Eggs Separated
  • 1/4 tsp Salt
  • 1 tsp Baking powder
  • 200 g fresh or frozen berries or peaches, or apples or bananas, or any fruit Optional

To serve

  • Maple syrup, jam, sugar and lemon juice

Instructions
 

Day One

  • Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator. Add 100 g of the flour and all the water. 
  • Stir and cover with plastic wrap, and leave on the counter for around 8 hours.

Day Two

  • Add the remaining flour, the milk, melted fat, egg yolks, salt, and baking powder to the bowl of refreshed starter and stir well to ensure there are no lumps.
  • In a separate bowl, beat the egg whites with the sugar to a soft peak.  Add a spoonful of the beaten egg white to the main mixture and stir well to slacken it and then fold the rest in gently, using a whisk.
  • Heat a frying pan slowly on medium  heat and put it a bit of butter and a bit of oil so that the butter does not burn. 
  • When it is hot, wipe out the butter with a kitchen town/paper towel. 
  • Your pan needs to be very hot or the pancakes will stick.  However, not too hot or they will burn before they are cooked through.  It may take a bit of time and adjusting to get it right.
  • Using a ladle or a big spoon, pour in the batter. The, top it with fruit if you would like (this ensures the fruit is evenly distributed, rather than adding it to the batter) and then fry until holes form on the tops and the edges begin to brown.  
  • Flip and cook for a good 2-3 minutes on the other side.
  • Keep them warm while you finish frying them and then serve them with the toppings of your choice.
  • If you want to make waffles, you can! Heat an an electric waffle iron and follow the instructions for making perfect waffles and serve immediately.
Keyword Sourdough, Wheat
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