I love breakfast. My love of this meal is right of their with Ron Swanson's. I'm not kidding. I also love sourdough, so sourdough pancakes is a natural fit.
The first time I had these was when I visited my friend Leah in San Francisco. They were delish and served as breakfast and then a post birthday party late night snack. She gifted me some of her sourdough starter before I left for home.
They're simple and require minimal amount of preparation. If you work at all with sourdough or baking you'll be familiar with the time and preparation required.
240 grams sourdough starter “unfed”
224 grams milk, preferable whole or 2%, something with fat in it
120 grams all-purpose flour
About 13 grams light brown sugar
FOR THE BATTER:
1 large egg
¼ cup melted butter
½ teaspoon vanilla extract
½ teaspoon kosher salt
1 teaspoon baking soda
Put the sourdough starter in a large bowl and add the milk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated greased pan. Using a small ladle, or my preference a measuring cup, a to create pancakes on the pan, flipping them when they are well browned on the bottom. Serve immediately.
Recipe adapted from New York Times.