Saloon Pancakes Sourdough

These sourdough pancakes have a wild, tangy flavor that regular buttermilk pancakes can’t touch. The combination of active sourdough starter and beer gives them a complex, slightly yeasty depth that tastes like breakfast in a Gold Rush mining camp.

The beer does double duty here. It adds flavor and carbonation, creating extra bubbles in the batter that make each pancake lighter than you’d expect from a sourdough base. Use whatever you have open, though a pale lager or wheat beer works best without overpowering the sourdough tang.

The baking soda goes in last, right before cooking. Dissolve it in water first, then fold it into the batter. It reacts with the acid in the sourdough starter and the beer, giving you an immediate puff of lift. Don’t let the batter sit after adding it or you’ll lose those bubbles.

Chef Tips

• Your starter should be active and bubbly, not dormant from the back of the fridge. Feed it the night before and use it at its peak.
• Mix the batter just until the lumps disappear. Overworking develops gluten and makes the pancakes tough and chewy.
• Cook on a hot, well-oiled skillet. When bubbles form on the surface and the edges look set, flip once. Only once.
• Add flour gradually to reach your preferred thickness. Every starter has different hydration, so the amount of flour will vary each time.

Variations

• Buckwheat blend: Replace half the flour with buckwheat flour for a nuttier, earthier pancake that’s even more rustic.
• Apple cinnamon: Fold in diced apples and a teaspoon of cinnamon for a fall-morning version with warm spice.