Sunday Morning Sourdough Pancakes

Got a jar of starter bubbling away on the counter? This is what Sunday mornings were made for. Two cups of active whole wheat sourdough starter give these pancakes their signature tang and a head start on the rise.

The baking soda does double duty. Stirred in right before cooking, it neutralizes the starter’s acidity and reacts with it to throw off bubbles, which is what makes the cakes puff up tall and tender. Let the batter stand a minute so the froth builds before you pour.

Batter thickness is up to you. Thin it with water for lacy, crepe-like cakes or leave it thick for fluffy stacks; a little trial and error dials it in.

Cook them on a hot, oiled griddle (cast iron holds heat best for an even golden crust) and flip only when the bubbles in the center pop and stay open. That’s your sign the underside is set.

Pro Tips

• Use starter that’s been recently fed and is actively bubbling; flat, hungry starter won’t give the same lift.
• Stir the baking soda in just before cooking and don’t overmix, or you’ll deflate the bubbles you just built.
• Hold the griddle at a steady medium heat; too hot and the outsides brown before the centers cook through.

Variations

• Sprinkle sesame, poppy, or flax seeds onto the wet side before you flip.
• Fold in blueberries or a handful of chocolate chips after pouring.
• Stir in a splash of milk for a milder, less tangy cake.