No wait pancakes make a real difference in my world because who plans breakfast the night before? I may have time right before bed to have one last thought to throw some oats into water for soaked oatmeal the next day, but mixing batter together is too much to ask. It just is.
This is by far my favorite sourdough pancake recipe, and I have tried many. This one also gives you a good reason NOT to throw any left over starter out. I still can’t believe that’s what everyone actually suggests doing! This recipe uses a hefty 2 cups of starter! So if your starter has turned from a cute pet on the counter to a raging beast, go ahead and double this recipe and get some delicious pancakes in the freezer for a quick breakfast on the go. Confession: sometimes we just leave them out and eat them cold with jelly for lunch *tisk*tisk .
One of the reasons I hate making regular pancakes, by the time I have poured, flipped, and cooked enough of them for my kids, and it’s finally my turn, they have already eaten their pancakes, licked their plates, deposited empty plates sink side, and moved on with their day. I am ALWAYS the last one eating and it’s usually by myself. Lame-o. For this recipe, I dump the entire bowl of batter into my largest skillet (happens to be cast iron, but stainless steel works too!) and cook it all at the same time. Then we eat at the same time. Together. And things happen…like prayers, conversation, and jokes. And then I feel like a responsible adult. Winning.
It’s breakfast, we’re hungry, so let’s just go ahead and get to the point. Here’s the recipe 🙂
No Soak Sourdough Pancakes with Berry Compote
Ingredients for Pancake
1/4 cup melted (but not hot) grassfed butter
1 tsp pure vanilla extract
1/2 tsp sea salt (REAL or Celtic)
1 tsp cinammon
1/4 tsp cloves
1/4 tsp allspice
dash of ginger
2 TBSP maple syrup
2 cups starter (fed the night before)
1 TBSP water
1 tsp baking soda
Ingredients for Berry Compote
Frozen Berries (any assortment works, I use the organic variety pack from Costco)
Place berries and maple syrup in small saucepan on simmer. Let simmer and occasionally smash berries to release the juices. Leave on low simmering while cooking pancake.
Preheat your largest skillet (or 2 medium skillets) on the stove top and turn your oven on to broil.
Beat the egg and add in the butter, vanilla, salt, spices, and maple syrup. Mix well then add the 2 cups of starter. The mix will be thick and heavy, that’s normal.
In a separate dish, mix the water and baking soda together. Add to the starter mix and stir vigorously. The mixture should start pillowing up and get much easier to mix and not be quite so thick and sticky.
Melt a TBSP of butter into your skillet and make sure to cover the entire bottom and sides of the skillet to prevent sticking. Then go ahead and pour all of that batter right into the skillet (or divide evenly between your 2 medium sized skillets)
Cook on the stove top until you see bubbles form and pop on the top of the pancake.
Once that happens, pull the pan from the stove and slide it into your preheated oven. Keep a close eye on the top because this goes from perfect to burned about as fast as a baby goes from laughing hysterically to crying buckets of tears (whoa, that’s fast). I would say roughly 3-5 minutes should do it. Once the top of the pancakes is golden brown all over, it’s done!
Pull the pan out and flip over onto your largest cutting board and admire that beautiful pancake pizza (which is what my kids affectionately call it). I cut this like a pizza, with a pizza cutter, because it’s more fun that way, and I’m all about fun.
I also like to go ahead and slather the entire top with grass fed butter, because I’m all about butter.
Serve a slice up with the berry compote on top, sit back, and enjoy being everyone’s favorite 😉