Sourdough Pancakes

[kirra]

Sourdough Pancakes

Ingredients:

2 1/2 teaspoons active dry yeast
1/2 cup warm water (105-115 degrees F)
1 1/2 cups warm milk (105-115 degrees F)
3 tbsp unsalted butter, melted
2 cups all purpose flour
3 tbsp sugar
2 large eggs, lightly beaten
1 tsp salt

Preparation:

Together whisk the yeast and water. Set aside and let stand until the yeast is dissolved and frothy, about 5 minutes.

Whisk in milk and melted butter.

In large mixing bowl, together whisk flour and sugar. Pour wet ingredients over dry, and whisk them, just until combined. Tightly cover bowl and set aside in a warm place for 1 hour. Let the mixture increase in volume by at least half and become bubbly.

Uncover and stir the batter down, then cover the bowl again. Let rise overnight at room temperature or in the refrigerator (can be refrigerated for up to 48 hours and will be tangier).

Cooking:
Let stand at room temperature for 20 minutes before cooking. Stir to deflate batter and whisk in eggs and salt.

On medium/high heat preheat large frying pan or griddle.

Spoon 1/4 cup batter onto griddle for each pancake, leaving room for spreading. This is a thin batter with irregular shapes before it sets. The pancakes will look round once flipped over. Cook until some bubbles have popped, then turn and cook until browned. Serve with whipped butter and fresh warm maple syrup.