Sourdough Pancakes

Name: Sourdough Pancakes
Yield: makes 16 pancakes
Ingredients: Live sourdough starter; 2 1/2 cups lukewarm water (90° to 100°F); 3 3/4 cups all-purpose flour; 3 3/4 cups Primary Batter; 2 1/2 cups sour cream; 2 1/2 cups all-purpose flour; 5 extra-large eggs; 1/4 cup sugar; 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes; 1 tablespoon kosher salt

December 14, 2011

My mother used to make these slightly tangy, slightly chewy, wonderfully moist pancakes when we were kids. Now, Bubby’s serves these pancakes every weekend. The recipe works best when you have all your ingredients at room temperature. Plan to make the Primary Batter 8 to 12 hours ahead of time. Allow the batter to sit at room temperature for 30 minutes before you make the pancakes, and give it a good stir before using. The Primary Batter will yield 3 3/4 cups, which you will use in the pancakes, and 2 1/2 cups to return to the starter container, which will feed your starter for a week. Plan on ordering starter for the Primary Batter from any number of online companies. Serve the pancakes with a fruit compote (pages 276 to 278) or sautéed bananas (see Banana Walnut Pancakes, page 122) and Glazed Smoked Ham (page 187).

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