Sourdough griddlecakes are similar to pancakes, but “meatier” and thus more filling. We served them with a side of tempeh bacon for a quick and easy meal.
I found this recipe in the Grit Country Skills Series, Guide to Homemade Bread and used it exactly as written (almost a first for me – I usually change things up a bit!).
Adding the baking soda brings to mind everyone’s favorite science fair experiment, the volcano. If you remember from sixth grade science, the combination of an acid (vinegar in the volcano experiment) and a base (baking soda) causes a bubbly “explosion.” The same principle works with the griddlecakes. Combining the acid sourdough starter to the basic baking soda creates a frothy, bubbly griddlecake.
- 2 cups starter (find out how to make your own starter here)
- 2 Tbsp sugar
- 3 Tbsp olive oil
- 1 egg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 Tbsp warm water
In a large bowl mix together the starter, sugar, oil, egg and salt. Heat a griddle or large frying pan to medium-high. Mix the baking soda and warm water. Add to sourdough mixture, gently folding into batter. The sourdough mixture will fill with bubbles and double in size.
Use a 1/4 cup measuring cup to pour batter onto hot griddle. Cook until brown, flipping once. Makes about 16 hotcakes.
Note: Although I served these with maple syrup, they would be equally good with a more savory topping. Next time I may use sour cream and chives or even chili sauce with a shredded zucchini and roasted corn topping.
I will be posting this recipe at Yeastspotting. Check out all the great “everything bread” recipes there.