Craving something warm and filling this morning?
Sourdough pancakes paired with fresh fruit and bacon, can hit the spot for anyone, especially this country girl.
Here you'll find mouthwatering images form our kitchen and recipe for these warm fluffy Sourdough pancakes.
Prep the Night Before!
Step One: Overnight Sponge You'll Need:
2 Cups of King Arthur All-Purpose Flour
1 cup Sourdough Stater, unfed/discard
2 Tablespoons Granulated Sugar
2 Cups Milk (Buttermilk or you fav.)
To make the overnight sponge; In a large bowl all the above ingredients, blend well.
Cover and let rest at room temperature overnight, about 12 hours.
Breakfast Morning: Make the Batter
Add the following to the Sponge..
2 Large Eggs
1/4 cup Veg. Oil or 4 Tablespoons of melted butter
3/4 teaspoon Salt
1 teaspoon Baking Soda
Add the above ingredients to the overnight sponge, combining well.
Start Making Pancakes
Pour the batter by small ladle full, carefully onto a preheated, lightly greased non-stick pan.
After ladling the batter into the pan, right now is a good time to add your favorite fillers like fresh/frozen wild blueberries, strawberries or mini chocolate chips.
Cook until bubbles form and pop on the top side of the pancakes, turn over and cook until browned underneath.
Serve pancakes immediately, with your favorite toppings; or hold in a warm oven until ready to serve.
Recipe comes from King Arthur Baking Co. My favorite flour company, highly recommend.