Fluffy Sourdough Pancakes with a Delicate Touch

Thin, delicate, fragrant, for breakfast! Sourdough pancakes turn out beautiful, with lots of holes. And their taste is amazing: delicate, without the smell of yeast. Serve with sour cream, condensed milk, honey or jam.
cook time: 50 min
Maya Lindell
Fluffy Sourdough Pancakes with a Delicate Touch

Nutrition Facts (per serving)

216
Calories
14g
Fat
16g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Sugar 1 tbsp
Wheat flour 1 cup
Butter (For greasing ready-made pancakes (you can use more or less — to taste)) 50 g
Milk 400 ml
Eggs 1 pc
Vegetable oil (For frying (quantity is approx.) 50 ml
Ready starter 100 g

Recipe instructions

Step 1

Step 1
How to make sourdough pancakes? Prepare all the necessary products. Pay special attention to the sourdough starter. Here, sourdough is not a fermented milk product that is sold in the store. This is the sourdough that is used instead of yeast: you can make it yourself from flour and water or buy it in dry form and dilute it with water. The starter is stored in the refrigerator, but before use it must be warmed to room temperature, so take it out in advance.

Step 2

Step 2
Also, before using it in baking, the starter must be fed with flour. That is, add 1 tbsp to our starter. spoon of flour, stir and leave for 30 minutes. After the specified time, it should begin to bubble. I note that not every flour is suitable for baking with sourdough: the flour should not be snow-white (bleached with chlorine) — such flour will not allow the product to rise during baking. The flour should be slightly creamy in color (usually grade 1-2 flour).

Step 3

Step 3
In a bowl, combine room temperature milk, sugar and salt. In confectionery, in general, it is very important that all ingredients are at the same temperature when kneading the dough, so I recommend taking eggs and milk out of the refrigerator in advance.

Step 4

Step 4
Beat the egg into the bowl with the starter and stir everything with a whisk. Before using, wash the egg in warm water and soda, as there may be harmful bacteria on its surface.

Step 5

Step 5
Sift the flour through a sieve or using a special mug. I recommend not neglecting this process: as a result of sifting, the flour is saturated with oxygen and the finished product is more airy.

Step 6

Step 6
Pour the starter into the bowl. Mix everything well.

Step 7

Step 7
Let the dough sit in a warm place for a while until it starts to bubble. Now the dough is ready for making pancakes.

Step 8

Step 8
Take a frying pan (preferably cast iron or a special pancake pan), heat it well and grease with vegetable oil. For this purpose, you can use a pastry brush, or half an onion or potato.

Step 9

Step 9
Pour some dough into the pan and tilt it to spread it into a circle. The heat should be medium or slightly less. Fry the pancake for about 1 minute on one side.

Step 10

Step 10
Then turn the pancake over with a spatula and cook until fully cooked. The frying time on the second side will most likely be shorter.

Step 11

Step 11
Place the finished pancake on a plate and brush with butter. Fry all the pancakes this way.

Step 12

Step 12
Serve the pancakes hot with your favorite toppings: jam, jam, sour cream, and maybe even caviar. Bon appetit!

Additional rubrics

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