Simple Sourdough Skillet Pancakes Recipe
Servings: 4
Ingredients
You will need:
- 2 to 3 cups (for my family of 5 I use 3) fed sourdough starter (doesn't need to be bubbly; can be straight from fridge).
- Milk of choice to thin out sourdough starter to pancake consistency if needed
- 2 eggs
- 1/3 cup melted coconut oil or grass-fed butter, plus 1 tbl for the skillet
- 1 tsp himalayan salt or sea salt
- 2 tsp baking powder
- sweetener of choice and to taste I use a tablespoon of maple syrup or honey, or stevia to taste
- Optional add-ins: 2 tsp homemade vanilla extract 2 tsp cinnamon, 2 tsp pumpkin spice, a few handfuls of chopped chives, 1 cup pumpkin puree, 2 apples chopped, etc.
Instructions
Simple Sourdough Skillet Pancakes Instructions
- Preheat oven to 375 F on the BROIL setting, or LOW BROIL, and a 10 or 12 inch cast iron skillet on the stove top on MEDIUM-LOW with 1 tbl oil of choice.
- Whisk all ingredients together and choice of optional add-ins (fold in bulky items like apples or chives after ingredients are mixed well).
- Once skillet is preheated, pour in batter and turn heat down to LOW
- Cook on stove top for a good 7-10 min and pancake has set up completely with air bubbles all over the surface
- Once surface is mostly covered in air bubbles, place skillet in oven on middle rack and broil for 3-5 min, keeping a close eye on the pancake so it doesn't burn. (I'm a seasoned expert at this. The burning part.) Cook until done in the center, or a toothpick comes out clean.
- Slide the pancake out from skillet onto a cutting board with the aid of a metal spatula.
- I use a pizza cutter to slice the round into 8 servings.