Sourdough Pancakes #2

If you maintain a sourdough starter, these pancakes are one of the best ways to put it to work on a weekend morning.

Active starter, an egg, evaporated milk, oil, sugar, salt, and baking soda all get mixed together and left to sit for a minute or two. The baking soda reacts with the acid in the starter and the batter starts to bubble and foam. That reaction is what gives these pancakes their lift, so don’t let the batter sit too long before it hits the griddle or you’ll lose the rise.

Evaporated milk is the detail that sets these apart from standard sourdough pancakes. It’s richer and more concentrated than regular milk, so the pancakes brown deeper and have a slightly caramelized sweetness without extra sugar.

Chef Tips

• Use a truly active, bubbly starter. Sluggish starter means flat, dense pancakes with no tang.
• Let the batter foam but don’t wait more than 2 minutes. The CO2 from the baking soda escapes quickly.
• Drop large spoonfuls on a hot, well-greased griddle. Flip when bubbles form on the surface and the edges look set.
• These cook fast because the batter is thin. Watch closely so the bottoms don’t burn.

Variations

• Add a handful of fresh blueberries or sliced bananas to the batter.
• Swap evaporated milk for buttermilk for an even tangier result.
• Fold in a teaspoon of cinnamon and a splash of vanilla extract for a spiced version.