The sourdough starter makes these pancakes light and airy and gives them a subtle sourdough flavor. If you don’t have a starter in your family, you can make your own or even purchase one.
The night before you want to eat the pancakes, feed the starter:
1 cup sourdough starter
2 cups warm milk
2 cups flour
1 tsp salt
1 Tbsp sugar
Mix the ingredients in a ceramic bowl. Cover the bowl with a towel, plastic wrap or a plate. Let the batter rest overnight.
In the morning:
TAKE OUT 1 CUP STARTER! Place it in a jar labeled with the date, seal it and store it in the refrigerator. Don’t forget this crucial step because this keeps the starter going, so that you can use it next time!
To the remaining batter add:
2 beaten eggs
2 Tbsp oil (not olive oil)
2 tsp baking soda
Spoon the batter onto a greased griddle. Cook the pancakes until bubbles start to form, then flip them. Cook them until lightly browned on both sides.
Serve sourdough pancakes with butter, berry butter, syrup, jam, etc.
