Place all ingredients in a large mixing bowl and whisk to combine. The batter should be thicker than heavy cream and feel very elastic.
- 2 cup sourdough starter
2 Tablespoons maple syrup (pure maple syrup if possible)
3 Tablespoons oil
2 large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Preheat a griddle or nonstick skillet and lightly brush it with oil. Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook over medium-high heat until bubbles cover the surface. Flip and continue cooking until underside is brown.
If you are not going to eat them immediately you can keep them warm in a 250 degree oven.
Note From Recipe Submitter:
If you want a slightly healthier option you can substitute unsweetened applesauce for the oil.
If you don't have any sourdough starter ask a friend for some, or make your own. Directions can be found at:
These pancakes have a lighter, airier texture than traditional pancakes. Great with maple syrup, strawberry jam, or a blueberry compote.
Mr Breakfast would like to thank Kramin for this recipe.
Recipe number 3089. Submitted 1/28/2012.