You can never have too many pancake recipes!! I always love making a variety of pancakes because every recipe tastes just a bit different. Some are better plain while others taste great with chocolate chips. Some are fluffier and others are more dense and hearty. Some work great as a waffle recipe too and some are great as mini pancakes or super large pancakes. Every recipe has something different to offer. This recipe not only uses up extra buttermilk you may have, but also sourdough starter which gives the pancakes a unique flavor while being beneficial for the digestive tract since sourdough has its own set of probiotics! How cool is that!?!
We came up with this recipe when we were needing to use up the extra buttermilk that was left over from when we made homemade butter the other day – Check out our post here: https://www.ourcityhomestead.com/making-homemade-butter/
These pancakes are a perfect way to use up that extra buttermilk! If you do not have buttermilk, you can add 3 tbsp lemon juice or vinegar to milk of your choice and let stand for several minutes, which will give a curdled look to it but will work just as well in this recipe.
The sourdough starter can be omitted, but the amount of flour may change slightly and the flavor will definitely change! We have grown to love sourdough everything!
Buttermilk Sourdough Pancakes
1-1/4 cups buttermilk
1 tsp vanilla
1/4 tsp salt
1 cup sourdough
1 egg
1-1/2 cup flour
1/2 tsp baking soda
Combine buttermilk, vanilla, salt, sourdough and egg. Mix well. Add flour and baking soda. Stir. Let sit 5 minutes. Heat skillet or pancake griddle before scooping batter. Once pancake is bubbly and edges set, flip. Cook until golden. Continue until batter is gone. Serve with whipped cream, homemade jam or your favourite syrup. Store leftovers in an airtight container in the fridge. To reheat, toast in the toaster or heat up in a skillet.
enjoy from Our City Homestead to yours