This is an excellent way to use extra starter. Tangier than buttermilk, these make your Saturday pancakes more delicious.
On-Day Recipe
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2 cups White Starter – 1 pound 2 ounces
2 TBS maple syrup
3 TBS vegetable oil
2 large eggs
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
- Place starter, maple syrup, oil and eggs in a large mixing bowl and whisk to combine.
- Add salt, baking soda and baking powder and whisk to incorporate. The batter should be thicker than heavy cream and feel very elastic.
- Preheat griddle and light brush with oil.
- Pour 1/4 cup of batter for each pancake, and coo over medium-high heat until bubbles cover the surface. Flip the pancake and continue cooking until the underside is brown, about 1 minute.
- Remove the pancake from the griddle and keep the warm in a 250-degree oven until all the batter is used.
