Description
Utilize your leftover sourdough starters or read the links to learn how to make your own starter. Adapted from Completely Delicious.
Ingredients
Scale
- ½ cup sourdough starter
- 1¼ cups all-purpose flour
- ¼ cup yogurt or crème fraîche
- ¾ cup water
- 1 tablespoon vegetable oil
- 1 large egg
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ tablespoon orange zest
- Butter or cooking oil
Instructions
- In a large bowl, mix together the starter, flour, yogurt, and water. Let batter rest for 30 minutes
- then stir in the oil, egg, salt, sugar, baking soda, and orange zest. Stir until just combined; it’s okay if the batter is slightly lumpy.
- Heat a sauté pan or griddle over medium heat. Add butter or oil to the pan, then add batter in ¼ cup spoonfuls.
- Cook pancakes until bubbles start to appear on the surface and the edges appear dry, about 5 minutes.
- Flip and cook for an additional 2 to 3 minutes, until golden brown.
- Repeat with remaining batter, holding cooked pancakes in a warm oven.
- Serve pancakes with butter, maple syrup, jam, or fresh fruit. Store leftover pancakes in a sealed container for up to 5 days, or in the freezer for up to 4 weeks.
- Category: Breakfast