Sourdough Buttermilk Pancakes

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esavitzky's picture
esavitzky
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Sourdough Buttermilk Pancakes

If you've ever felt guilty (like me) about pitching half of all that sourdough starter each time you feed it, then this a great way to make use of of it.  This comes from a recipe I found on the King Arthur site and creates some really nice moist and fluffy pancakes.  It was originally meant for waffles, but as I don't have a waffle iron anymore I use this for pancakes.

It involves creating a sponge you let sit overnight, which is ready to use when you wake up and are anxious for breakfast.

Sponge:

  • 241 g unfed sourdough starter (you can pull this when you take your starter out of the fridge to feed it)
  • 241 g AP flour
  • 454 g Buttermilk
  • 28 g sugar

Mix this up in the evening, cover with plastic wrap and let it sit on the counter overnight.
In the morning, it should  look something like this, with plenty of bubbles.

Pancake Batter:

  • All of the overnight sponge
  • 50 g of melted butter or oil (I have only used butter)
  • 5 g baking soda
  • 4 g Kosher salt
  • 2 large eggs

Beat the eggs and melted butter together and add to the overnight  sponge:

To this add the baking soda and salt.  Mix.  The original recipe suggests it will bubble up, but I haven't noticed.

This is now ready to use.  Feel free to add anything to this like walnuts, blueberries, strawberries, etc.

Pour some mix into a hot buttered skillet.  Turn when the top bubbles up:

This recipe probably makes about 8 or so pancakes depending on size, but I cant really eat any more than 2.  You can store the left over batter for at least a couple of days in the fridge.

Make sure you get some real Grade A VT maple syrup.  No offense meant, but Aunt Jemima just is NOT maple syrup.  BTW, my wife taught me the true art of dipping the pancake into a ramekin of warm maple syrup as opposed to pouring the syrup over the pancakes.

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This is great Elliot!  Thank you.  I do feel guilty dumping starter.  I should revisit the King Arthur site.  I've been thinking of it for pretzel salt.   Coarse sea salt just doesn't work.  

"People who love to eat are always the best people." -- Julia Child

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esavitzky
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BTW, if you store the leftover batter in the fridge, make sure you leave enough room in the container for expansion.  I learned that the hard way this morning. sad

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Nina,

It looks like King Arthur isn't selling their pretzel salt at this time.  Here is another link for pretzel salt.

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Thanks Elliot.

My grandma used to be a cook in a lumber camp in the 20s and 30s. She made a lot of camp goodies (long Johns, molasses and sugar cookies) for us as kids, but never her pancakes. If I remember right, she would save some of the batter for the next days cakes and probably the reason she never made them for us as she didn't have a starter to use. The starter was added to the next days cakes and would sit on the upper shelf of her wood stove. I vaguely remember her talking about adding vinegar to milk to add to the cakes. Probably a make shift buttermilk I would guess. 

We always go camping in the Upper Penninsula of Michigan during wild blueberry time and make buttermilk pancakes containing copious amounts of wild blueberries and homemade maple syrup as the topping. Kathy, though usually a vegetarian become a 'baconarian' during that time as we also bring some old fashioned bacon too. 

Now I see I have to work on these sourdough buttermilk cakes. ;-)

Thx again.

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@ Skyfish,

Wow, great memories.  Thanks for sharing.

Adding vinegar would turn milk (skim milk) into buttermilk, which is pretty much how "cultured buttermilk" is made these days by adding an acid and letting the bacteria grow.  Can't really find buttermilk anymore that hasn't been "cultured".  

We have blueberry bushes in our backyard in Maine so I am looking forward to adding them to the mix this summer.

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@ skflyfish, what great food memories!  Now that is good eating!!

@ Elliot, in reply to #3 Eeewwwwwww
also, thanks for the link to pretzel salt.

"People who love to eat are always the best people." -- Julia Child

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My favorite pancakes this year were multicultural: New Mexico blue corn meal with Maine wild blueberries. The blue corn tastes more like fresh corn than most cornmeals. In a small size, these pancakes are crispy/chewy outside and smooth/creamy outside. I'll try to figure out what the recipe is now - I started with a recipe from Veganomicon but then it took on a life of its own.

The sourdough pancakes look awesome! Must try that - but not for a little while. I'm moving again, this time from Cape Cod to Santa Fe. Sadly, I think it's easier to get blue corn meal on the Cape than Maine blueberries in New Mexico.

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Enilorac,  Will you miss the Cape foods?  Quahogs, lobster, steamers etc. that won't be easy to get in NM.  

"People who love to eat are always the best people." -- Julia Child

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Nina, I'll get around to missing the fresh swordfish, cod, bay scallops, lobster, and Portuguese sweet bread, right after I've had my fill of Shed red chile, posole, chile rellenos, fresh flour tortillas, sopapillas, Navajo fry bread, green chile stew... The Farmer's Market in Santa Fe is awesome, too. I hope the lady with the fresh goat cheese is still there, and that she still makes the green chile goat cheese.

When I was a kid and we first moved to Santa Fe from Pennsylvania we used to fly back and forth with coolers. Pennsylvania to New Mexico they were full of lobster meat, scrapple, and Dad's favorite deli meats. Coming back they were full of chiles and tortillas.

There is wonderful food everywhere. I've been really lucky.

I won't miss any Cape restaurants much (though the lobster omelet at the Mills is yummy). I will miss trips down to New Hope,PA, where I lived for 25 years, to see friends and eat at Tastebuds, the best restaurant in town, and one of the places that taught me new ways to think about food.

(sorry to hijack the thread! please return to your pancakes now)

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One last thing before we return to the pancake thread regarding your time in New Hope.  I lived in Pennington for 11 years and spent a lot of time up and down the Delaware cycling in and around New Hope and Lambertville.  One of the best times of year in New Hope was the annual Shad Festival, which would always result in the publishing of a great cedar plank Shad recipe:

  1. Catch shad
  2. Clean
  3. Attach shad to cedar plank
  4. Grill
  5. Throw out the shad and eat the cedar plank.
wdavis71's picture
wdavis71

I've been making sourdough pancakes for years now. But without buttermilk. There is a site that has some good recipes, plus will send you dehydrated starter if you send them an SASE. I actually make mh own starter now, but nothing wrong with theirs! I don't know if I can post links, been a member for about 2 minutes, but google Carl Griffith sourdough. They have some recipes you can download. I did leave out 2 tablespoons of oil in the pancake recipe, 1 is plenty. Love the fact I can make these without milk, as with 2 young daughters it runs out pretty fast around here!

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@wdavis71,

Welcome to the site.

In order to embed links, all you do is copy the url address you are trying to embed and click on the icon on the 3rd row down (up top) and 3rd from the right that looks like a chain link.

Here is the link you were referring to from Carl Griffith.  It does look like the key difference in the recipes is the substitution of buttermilk in mine for the water.

Cheers

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@ Enilorac....Scrapple!  I haven't even heard that word in years.  You are right, there are many wonderful foods throughout the world.

  How was that plank Elliot? lol

  I plan to make these pancakes this weekend, they look and sound fabulous.  copy/ save and thanks again Elliot.

"People who love to eat are always the best people." -- Julia Child

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wdavis71

Thanks! I just wasn't sure on the rules here on posting links. Some site admins don't like it. Thanks for posting it for me.

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Elliot,  I've noticed that the bowl in your pictures is metal.  Everything that I've read about keeping a starter says that it should never touch metal, so I have always been careful to use plastic or glass containers and I stir it with wooden spoons or silicone spatulas.  I've wondered if the metal thing was just an old wives tale.  Any ideas?  Your batter looks rather lively, and that sat in metal overnight; correct?

"People who love to eat are always the best people." -- Julia Child

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wdavis71

Stainless steel is ok. I use it all the time with my starters.

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Nina,

I used to use a ceramic bowl but over time just found using my stainless bowls a lot easier and more convenient.  I had read that you should not use metal but I had also read that it didnt make a difference.  In all of Jacob's bread videos (at least the earlier ones on FCS.com) he always used metal bowls so I figured if it was good enough for him then so be it.  I never have any trouble getting my starter active, but I always feed it in the original plastic container I use to store it in the fridge.

For the pancakes, I do the same thing using my stainless bowls and there is plenty of activity in that batter so I guess I will keep on using them.  In the mean time, I think I'll do a little research on the topic and let you know what I find out.

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Thanks guys, that "keep it away from metal" thing always sounded a little fishy to me.  

@ Elliot, my batter is sitting on the counter, resting and waiting for tomorrow!

"People who love to eat are always the best people." -- Julia Child

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Just got to Maine.  About to feed my starter and prepare some sponge for pancakes tomorrow morning.

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Hey Elliot,
Looks like we both began our sponges at about the same time!  Last night I threw caution to the wind and mixed the sponge with a metal spoon.....baby steps. Guess I'm a little gun shy lol.

  This morning the batter looks and smells delicious in that sourdough kind of way.  I'm adding fresh strawberries to them since we are about 20 miles where they have just been picked. 

  I'll report back to you Elliot, thanks again, and have a great weekend.

"People who love to eat are always the best people." -- Julia Child

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Metal spoon, huh.  I guess your living dangerously.

I find it easiest to mix everything with a spatula.

Hope yours turned out great.  I am now lazing around as the result of eating three this morning.

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                                    The Sourdough Pancake Chronicles

Sunday January 29, 2012
Day Two :

 Yesterday we had these yummy pancakes with fresh strawberries added.  Deeelightful.
One thing that we both noticed is that as we cooked the batter, the pancakes got thinner towards the end.  Does this happen to you too Elliot?  
  The leftovers went into a plastic container in the fridge.  This morning, they were calling my name, so I got the maple syrup, and poured it over the pancakes, then put them into the microwave.  At this point I should tell you that I don't have a clue when it comes to cooking with a microwave.  We've only had this one for 4 months, and it's been great for melting butter and heating the maple syrup yesterday.  Anyway, the pancakes were delicious and I detected more of a sourdough flavor today.   

"People who love to eat are always the best people." -- Julia Child

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Nice thread Elliot.

Re Metal Bowls & Sourdough: I've never had a problem using a metal bowl while making sourdough bread, but I always store my long term starter in a food safe plastic container, for what it's worth.

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Nina

Mine tend to get more airy when I cook them and tend to fluff up. I think it's the baking soda that helps in addition to the sourdough.

More surprisingly I find it hard to believe you have not used a microwave before 4 months ago. Count your blessings as you have spared yourself all that extra radiation.

Had another round of pancakes this morning from left over batter. Plan on polishing the rest off tomorrow morning.

Made a rye bread this morning will post a thread later.

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Hey bucket_mouth, welcome to the Stella Culinary forum! We love sourdough around these parts, so be sure to let us know if you run into any issues as you try to make more things from scratch.

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I have been taking on a more natural approach to eating and feeding my family. This is not only about living a healthier lifestyle, but it saves us a lot of money in the super market. I am new to using a starter so I have been making new starters with the one I made originally. I have 2 starters at the moment and they will be ready in a few days. I look forward to making these waffles and pancakes. I will let you know how they come out

Dave

Newest Forum Topics

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

Comments: 0

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 1

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1

I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0