It happens to the best of us.
Your sourdough bread just doesn’t rise properly while proofing.
This was an attempt at my new Lazy Loaf Sourdough bread technique.
I believe it was too warm overnight (probably 80 in the house), and or I waited too long to proof it.
After pouring it onto the bench, I added a bit of flour, but realized that it just was never going to shape properly.
Rather than try to wrangle this soupy mess into a proofing basket and then into an oven, hoping it would rise, I decided to turn it into sourdough pancakes instead!
It was about a triple batch from the standard recipe, so I adjusted the ingredients, and made 2 dozen or so pancakes!
I omitted the baking soda from the recipe since this dough had a little lift in it (in hindsight, I should have added it anyway).
They were unabashedly sour, and perhaps a bit flat, but otherwise delicious!
I made three variations:
- fresh mulberry (from my trees)
- banana-walnut (using frozen & thawed bananas from my garden)
- jalapeño-cheese (grating the white cheese and using pickled jalapeños, but fresh would be fine, too).
Served with a side of strawberry sauerkraut, some grass-fed butter and maple syrup!
Here’s the full video:
Sourdough Pancakes
Ingredients
- 20 g (4 tsp) coconut oil
- 300 g (2 cups) discarded sourdough starter
- 20 g (1/3 cup) all-purpose or another flour
- 10 g (2 tsp) honey
- 1 egg
- 5 ml (1 tsp.) baking soda
- 3 g (1/2 tsp.) sea salt
Instructions
- Melt coconut oil until it is liquid.
- Combine ingredients together and mix well into a thin batter.
- Heat a griddle or cast iron pan to 375°F/190°C.
- Lightly oil the griddle with butter or coconut oil.
- Pour batter into 4 inch (10cm) round pancakes. Sprinkle on any add-ins (savory like shredded cheese and sliced jalapenos, or sweet like blueberries and crushed pecans).
- Cook until golden brown on one side (3 to 4 minutes). Flip and cook another 1 to 2 minutes. Repeat until all the batter is gone.
- Keep warm under towels on a plate, or store pancakes in low oven (225°F/107°C) while cooking the rest. Serve immediately with butter and maple syrup!
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
Well, looks like my sourdough starter got a little too ambitious. No worries though, it just means bigger and fluffier pancakes for me! Can’t wait to give this a try and salvage my over-proofed dough. Thanks for the tip!
Yes! Let us know how they turn out!