2 cups sourdough starter, left sitting out all night
1 egg
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons vegetable oil
1 teaspoon baking soda combined with 1 tablespoon water
Combine your soda and water.
Combine the rest of the ingredients in a bowl and mix well.
Fold the egg-oil-salt-sugar mixture into the starter, then pour in the soda-water mixture.
Ladle the batter onto a hot, lubricated griddle and proceed as with any other pancake.
Sourdough pancakes are as light and flavorful a pancake as you’ll ever eat, and are infinitely variable. For a wheat pancake, simply combine a cup of white flour starter with a cup of 50-50 whole wheat flour-and-water mix (four ounces of each by weight) the afternoon or evening before, and leave it out until morning. The same thing will work with buckwheat, even rye if you want to try it — or any of those flours in combination. And that’s not including all the various fruits and/or flavorings you can add.
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