Sourdough Pancakes

Cowboys love a pancake, and Shan and I have flipped many of these on top of Bertha, our wood stove.

This recipe requires very few ingredients and the pairing of the sweetness of sugar and maple syrup along with the tartness of the sourdough makes this a new twist on the traditional buttermilk pancake.

Be sure to check out our sourdough starter below. It is ready to go in 24 hours. No need to feed it either, unless you remove enough that you need more for a recipe later.

Be sure to check out more of our sourdough recipes, especially more helpful tips on our Sour Dough Starter HERE.

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Sourdough Pancakes - Cowboy Kent Rollins

Prep Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 pancakes

Ingredients

• 2 cups sourdough starter
• 1 large egg
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ½ o ¾ cup all-purpose flour
• Butter and maple syrup for serving

Instructions

• In a large bowl, whisk together the starter, egg, oil sugar, baking soda and salt. Let sit for 1 minute.
• Whisk in the vanilla. Slowly begin stirring in the flour until it reaches a pancake-batter consistency.
• Heat a large cast iron skillet over medium heat. When the skillet is warm, coat it with butte or cooking spray.
• Pour the batter onto the skillet in batches, making about 4-inch pancakes, or use a ¼ cup dry measuring cup. Cook until bubbles begin to form and the undersides are golden brown. Flip and cook the opposite sides to golden brown. Serve warm with butter and syrup.

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Easy Sourdough Starter - Cowboy Kent Rollins

Prep Time 5 minutes minutes

Total Time 1 day day 5 minutes minutes

Ingredients

• 4 cups warm water
• 1 1⁄4-ounce package rapid-rise yeast
• 5 tablespoons sugar
• 4 cups all-purpose flour
• 1 russet potato peeled and cut into thirds

Instructions

• Add the warm water to a crock jar that holds at least 1 gallon. This will prevent the starter from frothing over while it’s setting up.
• Whisk in the yeast and sugar and let sit for 1 minute.
• Slowly whisk in the flour. You want the consistency like a thin pancake batter, so adjust the water and/or flour if necessary.
• Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit for 24 hours for a more sour flavor.
• Before using the starter in a recipe, whisk it briskly until smooth.

Notes

The starter will be sourest with its first use, so you may want to add a little more sugar to the first recipe you use it in. I typically keep this starter for a week at a time, stirring at least once a day. However, you can keep it as long as the potato stays intact. I prefer to use a russet potato because it holds up the best, but you can use any potato you have on hand. Always cover the starter with a towel and never refrigerate it.

Recharging the starter
1 1⁄2 cups warm water
1 1⁄2 cups all-purpose flour
1 1⁄2 tablespoons sugar
When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.