How do you make pancakes from sourdough starter?

How do you make pancakes from sourdough starter?


  1. Place your sourdough starter in a bowl.
  2. Add the flour and a pinch of sea salt, and mix until you have a thick, pourable batter.
  3. Put a large non-stick frying pan on a medium heat and, once hot, add ½ tablespoon of oil, tilting the pan to cover.
  4. Use a ladle to spoon the batter into the pan.

What is the best leavening agent for pancakes?

Baking powder
Baking powder is the most common leavening agent for pancakes. It works by a chemical reaction when liquid is added to the batter. This reaction creates gas bubbles, and this is what causes the batter to rise. There are two types of baking powder – single acting and double acting.

Can I use sourdough starter straight from fridge for pancakes?

Fast Sourdough Pancakes Recipe You just need to have two cups of fed excess starter on hand. It doesn’t even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long you have at least two cups of starter, you’re good to go!

What can I do with extra Levain?

Your Levain Becomes a Starter: Having extra levain makes building another one super simple. If you don’t ever use that extra levain, you DON’T have to discard all of it. Simply use it as the starter for your next feeding it after it has passed its maturity point and become a mature starter.

What can I do with discarded sourdough starter?

How to Use Up Your Sourdough Discard. Instead of throwing away (or composting) your excess sourdough starter during the feeding process, bake with it! Unlock the power of sourdough discard to both enhance your bakes with a subtle tang and make the most of those leftovers.

Do pancakes have leaven?

Foods With Baking Powder or Baking Soda Any food with either of these ingredients is considered leavened. Pancakes, waffles, crepes, homemade cookies, cupcakes, cakes and brownies can also contain baking soda, baking powder or both.

Is baking powder considered leaven?

Both baking powder and baking soda are leavening agents; they release carbon dioxide to make baked products rise.

Why are my pancakes rubbery?

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

Can I use my sourdough starter right after I feed it?

It’s not a good idea to use a sourdough starter right after feeding. Ideally you should wait at least 2-4 hours.

Can you leave levain too long?

You can leave your levain longer than 12 hours so long as it is still active and bubbly.

What is the difference between levain and starter?

Levain refers to a portion of a starter that has been recently fed and is ready to be used in a recipe. In other words, the portion of a starter used in bread is considered the levain while the portion that is kept is considered the starter.