Fresh-Milled Sourdough Pancakes
Ingredients
- 180 g 1½ cups fresh-milled soft white wheat flour
- 150 g active sourdough starter or sourdough discard
- 10 g baking powder
- 5 g salt
- 250 g milk whole
- 1 egg large
- 30 g butter melted, or neutral oil
- 15 g maple syrup or honey
- 150 g blueberries fresh or frozen
Instructions
- Add the fresh-milled flour, baking powder, and salt to a large mixing bowl and whisk until evenly combined. Add the sourdough starter, milk, egg, melted butter, and maple syrup, and mix everything together well (you can use a hand mixer if you want). The batter should be thick but pourable, and a few small lumps are perfectly normal and will cook normally.
- Set a nonstick skillet, cast iron pan, or griddle over medium heat. Once it's hot, lightly grease the surface with butter or oil. Scoop about ¼ cup of batter onto the hot skillet for each pancake, leaving enough room for them to spread. Cook until the tops begin to bubble and the edges look dry, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes, or until both sides are golden brown and the centers are cooked through. Continue with the remaining batter, greasing the pan again as needed between batches.
- Serve the pancakes warm with butter, maple syrup, fresh fruit, or any of your favorite pancake toppings!
Notes
Long-Fermented Option
For an overnight version, leave the baking powder out when mixing the batter. Cover the bowl and let it rest at room temperature for 6–10 hours, depending on how warm your kitchen is. You can also put the batter into the fridge if that makes you more comfortable.
When you're ready to cook, stir the baking powder into the fermented batter. Should the batter become too thick after resting, add a splash of milk until it reaches a thick but easily scoopable consistency, then cook as directed.
Private Notes
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