Sunday, November 20, 2011
Sourdough Pancakes. O.M.G
with strawberry compote and quenelle of red bean cream cheese
There's something about fluffy carbohydrates that turns me on real quick. Like fluffy bread, fluffy cakes (ok although I do prefer dense cakes...), fluffy muffins, fluffy pancakes, fluffy fluffy fluffy bread. If given a choice, I'd take a pizza over a pasta, or a burger over steak (all else remaining constant, duh. unless the steak tastes better..)
I don't know how else to put it but these pancakes are the best things in my breakfast fluffy carbohydrate world. For now at least, but it'll stick around for a long time I'm sure.
Before finding this recipe, I was so madly in love with my fluffy pancakes recipe. However, it needed way more work, such as beating of the egg whites and folding in and stuff, and it also performed better with double acting baking powder (which I can't seem to find in Perth!). Hence, I never got the chance to make it to its fullest potential. But THESE sourdough pancakes.... Are a breeze. In fact, I started my sourdough starter solely for these pancakes. But of course I'm using it now for bread as well...
And now, in the spirit of procrastination from studying for the exam coming in 3 hours, and in the spirit of sharing, I'd like to introduce to you the wonders of sourdough pancakes. These pancakes are so easy to whip up, so airy and light, and so absolutely delicious. And you know what, I'm going to whip up a batch of these babies tomorrow morning. Nuff said.
Note you do need a sourdough starter for this. I'll post up something about my own starter but in the meantime, read Joe Pastry's starter tutorial for a rough idea and begin building your starter! It's SO worth it.
2 cups sourdough starter, left sitting out all night
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons vegetable oil
1 teaspoon baking soda combined with 1 tablespoon water
1. Combine your soda and water in one small bowl and the egg, sugar, salt and oil in another bowl.
2. Fold the egg mixture into the sourdough starter until well mixed.
3. Add the baking soda mixture into the sourdough mixture and fold in thoroughly. You should see the batter bubbling a little. This is because the the acid produced by the acidogenic bacteria in the starter is reacting with the baking soda.
4. Plonk them onto your oiled/buttered medium high heat pan and cook them until the color of the crust is what you desire. I usually do them in 1/4 cup sizes and I'll have approximately 8 pancakes. =)
Pressure points and top tips! (from trial and error) =D
1. Make them over and over and over again.
2. The sourdough starter tastes better when it is at full capacity than at the start. When I started out the starter, I didn't know that it wasn't at full capacity but I made the pancakes anyway. The result was flat pancakes that didn't rise much but the taste was pretty much AWESOMEEE. However, I persisted in feeding my culture and after about 3 weeks, the starter is at full capacity. The resultant pancakes were, O.M.G. Make your sourdough starter and persist in feeding it until it is mature! =D
with salted caramel and a bar of lindt chocolate. YUMMYYYY