Thick sourdough pancakes
Description
Homemade pastries for tea. Thick sourdough pancakes differ from ordinary “quick” pancakes: they taste more “bready,” because the dough is mixed like bread dough, only thinner. Anyway, they’re worth tasting. Serve cool or lightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. If you’re planning to make pancakes for breakfast, it’s best to mix the batter for them in the evening.
- 2
Step 2
Into the dough mixing bowl add the sugar and the starter/sourdough.
- 3
Step 3
Pour warm milk into a bowl and stir until the wheat starter has dissolved in the milk.
- 4
Step 4
Add the flour and mix until smooth. Cover with cling film (plastic wrap) and leave at room temperature for 4–5 hours, ideally overnight.
- 5
Step 5
Meanwhile the dough should have risen in volume and formed many bubbles on the surface. Add salt to the dough, pour in 50 ml of vegetable oil, and mix until combined.
- 6
Step 6
Heat the pan and, before frying the first pancake, wipe it with vegetable oil; you won’t need any more oil afterwards, because it’s already in the batter. Pour in the batter and fry on both sides. Fry over medium heat so the batter has time to cook through.
- 7
Step 7
Serve the thick sourdough pancakes, like regular pancakes, with butter, sour cream, jam, and honey. They’re very tasty—try them and see for yourself!