Sourdough Pancakes
 Total Time | Serves |
|---|---|
| 15 minutes | 10 |
Ingredients
0.25 cup coarse cornmeal
3 Tbsp (42 g) unsalted butter
2 eggs
1.5 cups (180 g) all-purpose flour- 0.25 cup whole wheat flour
0.5 tsp baking soda
1.25 tsp baking powder- 1 tsp salt
1.33 cups whole milk
1 cup sourdough starter
3 Tbsp granulated sugar
Cookware
- 1 medium bowl
Instructions
Step 1
Hydrate the coarse cornmeal in some milk.
Step 2
Melt the unsalted butter and let it come to room temperature.
Step 3
Separate the eggs and let the come to room temperature.
Step 4
Mix the dry ingredients in a medium bowl by whisking the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
Step 5
Mix the wet ingredients which includes the egg yolks, whole milk, cornmeal, melted butter, and sourdough starter in a bowl and set aside.
Step 6
Add a pinch of salt to the egg whites and whip until white and foamy. Slowly add the granulated sugar while whisking. Continue to beat until medium to firm peaks form.
Step 7
Mix the wet ingredients into the middle of the bowl with the dry ingredients. Be sure not to overmix.
Step 8
Fold the whipped egg whites into the batter in two batches.
Step 9
Griddle the pancakes in a frying pan on the range.
Source