Cast-Iron Sourdough Pancakes
- Total Time
- 30 minutes, plus overnight fermentation
- Rating
- Comments
- Read comments
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Ingredients
- ½ to 1cup sourdough starter
- 2cups all-purpose flour
- 2cups whole milk
- 3eggs
- 1teaspoon baking soda
- 1teaspoon salt
- 1tablespoon sugar
- 1tablespoon butter, plus more for serving
- 3 to 4peeled and sliced pears (you could also use sliced apples, peaches or strawberries, or whole blueberries)
- Maple syrup, for serving
Nutritional analysis per serving (4 servings)
550 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 99 grams carbohydrates; 7 grams dietary fiber; 38 grams sugars; 16 grams protein; 965 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
- Step 2
Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
- Step 3
Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
- Step 4
Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.
Private Notes
Comments
I already have a sourdough starter that I use regularly, so did not want leftover from this recipe. For this batter I used 1/2 cup of my starter and 1 cup each of flour and milk, other ingredients as written, 10 inch cast iron skillet. Fruit was home preserved pear slices, drained well. Needed an extra 5+ minutes in the oven. Got 2 very tasty 10 inch pancakes, topped with yogurt and a splash of pear syrup. They did not stay puffy, like the photo, but still had a nice texture.
Where is the recipe for the sourdough starter? Did I miss it?
How much of the refreshed starter goes into the pancakes? The recipe says to use .5–1 cup of starter...would be better to be specific or provide quantity in weight.
When I made these at home they were nothing like the restaurant's, which are much chewier (as I recall them anyway). I'm skeptical that it's the real (or full) recipe, but perhaps I just messed it up
Wowsa. This was delicious. I followed the recipe except I let the flour/starter/milk sit out all day and then put in fridge when I went to bed. Sliced macintosh apples thinly and didn't need to cook them more. I didn't realize this is multiple pancakes baked sequentially, so not a great recipe for a crowd, but perfect in every other way.
Made this today. Our family has a tradition of Sunday sourdough pancakes with a starter initiated by my late father nominally dating back to the early 60s when the family lived in Seattle. It was or less perpetuated through moves to the UK, SoCal, SF and Palo Alto (but he wasn’t above adding new yeast if it seemed flat.). As eldest son I am now keeper of the sourdough, maintaining the starter (and a backup jar) in Oregon for the past 30-odd years. On the recommendation of my sister who spends winters on a sailboat in the Republica with a limited galley, I tried this method instead of the 60 year old traditional family prep and it was fabulous! Waited for some top browning and it was deliciously cooked custard-like in the centers. Like other commenters, I took liberties with the recipe and can confirm it is quite adaptable. I used the ancestral starter, utilized a couple of cups of whipping cream that was starting to turn, a cup or so of nonfat milk and a cup of warm water with enough flour to make a batter-ey consistency. Incubated overnight in leftover warmth of an oven and made one pancake each with frozen homegrown blueberries and blackberries in an 8-inch Lodge cast iron pan. Then made 3 pancakes without any fruit for our son whose sour dough pan cake (SDPC) motto since childhood is “It’s fun to eat them plain,” and has the T-shirt. Without butter, the plain ones came out easily. The blueberry pancake did stick a bit with the fruit on the bottom as per recipe.
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