Tuesday, 28 June 2016

Recipes: sourdough pancakes, American style

Here I will share with you a recipe that I have been using for quite a long time in the meantime. I found this recipe in "Alaska Sourdough", by Ruth Allman. Since I have seen it posted in many places. To the right you see a picture of my book. The pancakes are called "hotcakes" in the book. On page 59 the recipes from which I derived mine is described. Unfortunately the ingredients used in this book are of lower quality, such as white flour and white sugar, so I ended up adapting it.                                                                                                                                                                        I make this about once a week for breakfast for my family. The pancakes are very nice, the kids love them. They are light and fluffy. There are several ways to make these. I use my crumpet rings, so I can make small american pancakes as my kids prefer that. It does mean that by the end of the frying the batter is not as fluffy as at the beginning, but nobody is bothered by that. You can also just pour half of the batter into a large frying pan and bake 2 that way. You'd probably end up cutting them into wedges. Either way, they taste great.
For this recipe you just need a sourdough starter, it doesn't need to be in it's active doomed state. It can be older than that. I usually feed my starter in the morning, so the next morning it certainly isn't doomed anymore, but that really doesn't matter, this recipe works. You do want to make sure that you didn't just feed it, otherwise the flour hasn't fermented yet and will have the downsides of unfermented grain products, which we are trying to avoid with the use of sourdough grain dishes.

I usually use butter for the fat component in this recipe as we love the flavour, but coconut oil is very tasty. We've used lard and bacon fat at times, which gives a very lovely delicate flavour, especially combined with maple syrup. 

For the sweetner I usually use sucanat and we top with maple syrup. Last time I forgot the sweetner, no problem, it it still tasty. You can really use which ever sweetner you prefer, all work. 

Here we go!

Origin: Europe, ended up in the new world with the pioneers
Difficulty: easy
Time: when you have enough starter it's about half and hour
Serves: 4 to 6 people
Yield: about 10 pieces 
Traditional, Vegetarian

  • frying pan
  • crumpet or egg rings if you have them
  • hob
  • bowl
  • whisk

  • 500 ml or 2 cups sourdough starter
  • 2 tablespoons sucanat, coconut sugar, maple syrup, honey or so.
  • 4 tablespoons coconut oil, unsalted butter, lard or so
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda, dissolved in a bit of filtered water.

Things to do ahead:
1 day ahead - try to make sure that you will have enough sourdough starter
  • Heat your pan, to make sure it is ready to go the moment your batter is ready.
  • Put the sourdough starter in a bowl, add egg, fat, sweetner and salt. Mix well. 
  • Mix the baking soda with the water, making sure the baking soda is well mixed in.
  • Add the water/baking soda mixture to the batter, mix in well, do not beat too hard else you will kill the bubbles. Your batter should double in size and have lots of bubbles.
  • Put your rings in your pan, add butter and batter.
  • Fry on low temperature until the top of your pancakes is dry, flip over and take out of the rings.
  • Clean your rings while the other side fries.
  • When browned, take out of the pan.
  • Serve with fruit, whipped cream, clotted cream and jam or whatever takes your fancy. Savoury is also an option.
  • Enjoy!

Possible substitutions:
butter - coconut, palm fat, ghee, lard, tallow, etc.
sugar - honey, coconut sugar, maple sugar, maple syrup

I hope you have enjoyed my ramblings. Feel free to comment or ask a question. I'd love to hear from you.

Have a lovely day!