It has been quite a long time since I posted anything new to this blog. Not because I am not baking, but I haven’t had time to do much of anything particularly new.
This recipe is a new take on the first sourdough pancake recipe in my blog. I have wanted to switch it to being measured by weight rather than volume for some time. So this time around, I not only used 50% whole-wheat flower, I also adjusted the measurement of everything into weight units.
The night before:
- Approximately 150g or so of starter (basically I use whatever is left in the jar after refreshing for a bread baking cycle).
- 375ml water
- 200g whole wheat flour
- 300g white bread flour
Just before cooking:
- 1 egg
- 167ml milk
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp sugar (brown or white)
- 1 tbsp sunflower oil
Once the starter has risen adequately, mix the egg, milk, salt, baking powder, sugar and oil in a separate container. Heat the pan to the appropriate temperature (a drop of water will bounce around the inside of the pan, not just fizzle). Once it has reached the right temperature, mix the egg and milk mixture into the starter and stir vigorously to spread it throughout evenly. Then cook normally on the griddle (use a ladle to drop batter onto the griddle). Once the top is showing holes fairly completely, turn over and cook until done.
The new recipe was just as tasty, if not more so, as the previous one. The results speak for themselves.