Vegan

small batch sourdough pancakes

by:
September  8, 2019
Photo by weshook
Author Notes

Day 1. I've decided to try to keep my sourdough starter on the counter for a week; this requires me to feed it daily which means I also have starter to discard daily. I hate having to discard that starter. So I am going to try to find ways to use the starter every day. Luckily, I keep my starter small. I started with an ounce of flour and an ounce of water. Each day, I save 1 to 1 1/2 ounces to feed. When I made these pancakes, I had the starter up to 4 1/2 ounces and only saved about 1 ounce which left me with approximately 3 1/2 ounces.


Variations: sub melted butter for the oil, milk for the non-dairy milk, use part whole wheat, corn meal, buckwheat for part of the flour. —weshook

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 3-4 pancakes, or one large
Ingredients
  • 3 1/2 ounces sourdough starter (I would guess about 2/3 cup)
  • 2 ounces flour (1/2 cup)
  • scant 1/8 teaspoons salt
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon sugar
  • 1 1/2 tablespoons oil
  • 4 ounces non-dairy milk (1/2 cup)
  • vegan margarine or oil for cooking
In This Recipe
Directions
  1. Heat your favorite pancake-making pan over medium low heat (or whatever heat you usually use for pancakes); I prefer my cast iron skillet. I used a small one for these since I was only making small pancakes.
  2. In a small bowl (2-cup), stir together all the ingredients.
  3. Add a small amount of vegan margarine or oil to the pan to coat. Ladle batter into the pan (I used a 1/3 cup measure and made about 3 small pancakes). Flip when the edges start to look dry and a few bubbles pop and leave holes. remove from pan when the top springs back when lightly touched. Repeat.

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