I guess it’s already been established that I have a bubbly sourdough sponge that demands being fed at least once a week. I’ve taken to baking two loaves of bread on the weekends, eating one immediately, and freezing the other for later in the week (a routine that I look forward to every weekend). You might be surprised at how quickly a loaf of bread can be devoured when it does not come pre-sliced (or not at all).
While I love the sourdough bread I’ve been baking, I knew that there was more one could do with sourdough. A co-worker lent me a book of Montana recipes. Included in the pages of this book were recipes for just about every mammal and bird that calls Montana home. It was a book for the climate-hardy residents of the state that is apparently under snow for half of the year.
Much like the residents of Alaska, Montanans also had their sourdough, and they made pancakes as well as loaves of bread. This recipe was taken from this book. I love my weekend mornings, and I especially enjoy having company on weekends, when I can turn on the stove and flip pancakes happily while drinking coffee and engaging in morning banter.
I’ve made several varieties of pancakes in my day, but they usually have whole wheat flour in them as well as other cereal grains that are good for you. These pancakes are Plain. Delicious. Pancakes. They are started the night before to give the batter a little more umph and turn out a bit chewier than other types of pancakes. They also don’t taste all that sour to me- which may be less prominent after you drizzle maple syrup all over them.
2 c sourdough starter
1 c flour
1 tbs sugar
1 tsp salt
2 tbs oil
1 tbs baking soda
Mix the sourdough starter and flour and enough water to create a medium thick batter. Cover and let sit overnight.
In the morning, add 2 eggs, sugar, salt and oil. Mix. When griddle is hot add baking soda. Cook as any other pancake (with a buttered skillet).
Makes enough for 4. If serving 2 people, I recommend halving the recipe.