Please note: you don't have to make a starter from your kitchen's yeast. I prefer to do it because a. it's virtually free yeast and b. I believe that the yeast in your environment will do better than yeast from another source. You can always buy a kit, if you do I suggest purchasing it from here or here.
This recipe works best with a runny starter for my taste buds. On average I keep my sourdough starter considerably less thick than others, I think it produces lighter biscuits and pancakes- which is what I strive for. I recommend feeding your starter the night before with more water/less flour than you usually would. Unless you get to know your starter like I have and keep it that way anyhow. The consistency shouldn't be watery, but should also freely drip off your spoon instead of plopping off of it.
The secret to the recipe is adding baking soda and hot water to the mix. Science! You get a frothy and bubbly batter due to chemical reaction. Baking soda reacts to the acidity of sourdough starter's lactic acid. Only click that link if you are a true nerd, or wish for your head to explode.
Ingredients:
2 cups sourdough starter (recipe here)
2 tablespoons sugar
4 tablespoons oil (I ilke to use melted coconut)
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
In a large bowl add sourdough starter, sugar, egg, oil, and salt; mix well. Set aside.
In a small bowl or cup dilute 1 teaspoon baking soda in 1 tablespoon of very warm water. DO not start this step until the pancake mix is ready and your pans are hot.
When you are ready to cook the pancakes stir the mixture and fold the baking soda/water mixture into the prepared pancake batter (do not beat, stir very gently). This will cause a lovely foaming and rising action in the batter. Let the mixture bubble and foam for a minute before using.
Tips:
It is very important that you do not mix the baking soda/water in with the batter until your skillet is hot and ready.
This is to ensure that the sourdough can be cooked while the air is still working in the batter to help produce light sourdough pancakes.
What will you get if it all comes together perfectly? Tiny little air pockets that make pancakes more delightful than you ever imagined. The bubbles don't stay large as they cook, and die down with the following pancakes because the batter is losing air. Try to flip as soon as the edges crisp up, this will give you a fluffier pancake.
Adapted from Ruth Allman's Alaska Sourdough
Do you love biscuits? I have a great recipe to share! If you'd like to read about and try my sourdough biscuit recipe click here.
Enjoy and email me at brinsonfolks at gmail if you have any questions.