Best of Waffles & Pancakes (9780062366474) by Stacey Jane

Author:Stacey, Jane
Language: eng
Format: epub
Publisher: HarperCollins

Sourdough Pancakes with Sorghum Syrup

The mild molasses flavor of sorghum syrup stands up well to the sour taste of these light pancakes. Although the sourdough starter takes several days to fully establish itself it can he used after about 8 hours, but the sour taste will not be as intense. If you can, plan ahead so the starter can ripen for 3 to 5 days.

1⅓ cups all-purpose flour

¼ cup whole-wheat flour

¾ teaspoon baking powder

¼ teaspoon salt

1 cup milk

¾ cup sourdough starter (see facing page)

2 large eggs, at room temperature

3 tablespoons butter, melted

1 tablespoon honey

Butter & sorghum syrup, for topping

Preheat the oven to 200°F. In a medium-size bowl, combine both flours, the baking powder, and salt.

In another medium-size bowl, whisk together the milk, sourdough starter, eggs, butter, and honey. Pour this mixture into the dry ingredients, stirring quickly to form a smooth batter.

Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.

For each pancake, pour about ¼ cup batter onto the hot griddle. Cook for about 1½ to 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 30 to 45 seconds more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.

Transfer the pancakes to warmed serving plates and top each serving with butter and warm sorghum syrup. Makes 10 to 12 pancakes.

To make sourdough starter: In a medium-size nonreactive bowl, combine 2 cups warm water, 1 tablespoon dry active yeast, and 2 tablespoons honey. Let stand for about 10 minutes, or until it becomes foamy. Using a wooden spoon, stir in 1 cup all-purpose flour and 1 cup whole-wheat flour until smooth. Transfer the mixture to a nonreactive container, large enough to allow the starter to double in bulk. Cover and let stand in a warm place for 3 to 5 days, stirring the mixture at least three times daily. It will rise and fall, remain bubbly, and have a pleasant sour smell. When the starter develops a flavor and aroma that are pleasing to you, it is ready to use. The starter will keep indefinitely if stored, tightly covered, in the refrigerator. If it develops an orange or pink color, discard it.

Once a starter is made, it must be replenished at least once every 2 to 3 weeks to keep it alive. To replenish, remove 1 cup starter and discard it. Add 1 cup flour and 1 cup tepid water to the remaining starter, stirring until smooth. Cover and let stand in a warm place for 8 to 10 hours before refrigerating it again.

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