Archive for October 9, 2006

Sourdough Hotcakes

giant sourdough hotcake
giant sourdough hotcake with brown sugar and apples

These hotcakes are unlike ordinary breakfast pancakes: eggless and light, with a distinctive old-fashioned taste. They can be made thick or thin; the proportions below are for thin cakes. For thicker cakes, increase flour to 1 1/2 cups. They can be cooked on an oiled, well-seasoned griddle or cast iron pan, or in a non-stick pan with Pam spray or just a wiping of oiled paper towel. To be really decadent, fry them in a mixture of butter and oil.

Sourdough Hotcakes

The night before, mix in a large bowl:

1 c sourdough starter
1 c flour
1 c water

Cover and set aside in a non-drafty area (inside the microwave or cold oven are good choices).

The next day, assemble the necessities near the stove: warmed serving plates, soft butter and brown sugar for stacked cakes. Have the grill or frying pan heated and ready to go. Medium-high heat works best. I used a non-stick frying pan so I could limit the amount of oil needed. Uncover the batter bowl and stir up the batter. A layer of liquid may have formed under the top — that is perfectly normal — mix it right back in.

When ready to cook, mix in a small bowl:

1/2 tsp salt
1 1/2 tsp baking soda
1-2 TB warm water

Place batter bowl in sink as a precaution. When the baking soda mixture hits the batter, it may foam up and run over the top of the bowl. Don’t be alarmed if this happens, and don’t be alarmed if it doesn’t. The hotcakes will be delicious either way. This batch didn’t foam up too much.

hotcake batter
hotcake batter before (top) after adding soda mixture

Pour the contents of the small bowl into the batter bowl and mix well. Immediately start frying the cakes. I used 1/4c measure for the smaller stacked cakes. The batter was quite thin, so they weren’t perfectly round. Cook till the top side is covered with small bubbles, then flip and cook the other side a minute or two more.

sourdough hotcakes cooking
frying the hotcakes

For stacked cakes, butter each cake and spoon some brown sugar on. Top with another cake and repeat until stack is as high as desired. Place in warm oven to melt the sugar. Hotcakes may also be served with maple syrup, fruit, or any other topping of choice. I tried one plain with Latha’s peanut chutney and that made a great combination too.

Next project will be the sourdough bread!


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