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“The best sourdough pancakes ever from someone who knows”
READY IN:
20mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

  • 2 cups sourdough starter
  • 14 cup vegetable oil
  • 1 egg
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Directions

  1. combine all ingredients except baking soda in a glass or plastic bowl using a wooden spoon.
  2. heat griddle, preferably electric pancake griddle or two burner stove top griddle.
  3. using a 1 cup glass measuring cup combine 1/2 cup of batter with 1/4 teaspoon baking soda diluted in a tablespoon of water. This combination will create a full cup of batter which you should immediately pour onto hot griddle. This should make four to six 4 inch diameter pancakes.
  4. Repeat this process until all batter is used or save the unused batter in the fridge for a easy string of fresh pancake breakfasts. I have found that the batter can be saved int he fridge for two to four weeks with no harm. The same batter can be used equally well in a Belgian waffle maker. The pancakes are surprisingly low-cal and high protein.

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