Pancakes on sourdough starter
Description
Homemade baked goods for tea. Pancakes made with sourdough starter turn out very tender, aromatic, and thin. Since they are juicy, try flipping them with a wide silicone spatula to avoid tearing. Serve golden pancakes with sour cream, jam, preserves, or syrups. Baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Soak the liver in water or milk beforehand for about 1 hour.
- 2
Step 2
Pour the sourdough starter into a deep container, add the chicken eggs and sprinkle in sugar and salt. You can add a little vanilla sugar for aroma. Whisk everything with a whisk for about 2-3 minutes.
- 3
Step 3
Pour in warm water and mix everything thoroughly once again. Use warm water, not cold or hot.
- 4
Step 4
Add the wheat flour and gently incorporate it into the egg mixture, taking care not to form lumps in the batter. Then pour in the vegetable oil and mix well. Let the batter rest for 30–40 minutes, covering the container with a towel or plastic wrap so the starter can slightly mature.
- 5
Step 5
Preheat a crepe pan and grease it with vegetable oil the first time. Pour in some batter and form a round crepe. Fry for about one minute on one side, then flip to the other side and fry for the same amount of time. Be careful, as the crepes are very thin. Cook over medium heat.
- 6
Step 6
Place the ready pancakes on a plate and serve warm with various sweet toppings.