Overnight Fermented Sourdough Pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 14 hours 35 minutes
Ingredients
The night before:
- 1 cup whole milk (I used raw milk – and if using whole wheat flour, increase the milk by 1/2 cup)
- 1/4 cup whole plain yogurt
- 1 1/2 cups bubbly starter
- 1 1/2 cups all-purpose organic flour (or organic whole wheat flour)
- 2 tablespoon organic cane sugar or maple sugar
The next morning:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Celtic sea salt
- 4 tablespoons unsalted butter, melted and cooled
- 2 eggs, separated
- 2–3 tablespoons unsalted butter, for frying
- Maple syrup and butter for serving
Instructions
- The morning before, whisk together the milk, yogurt, starter, flour and sugar in a bowl. Cover and place in the refrigerator for 24 hours.
- Remove the mixture from the fridge and let sit at room temp for 30 minutes.
- Whisk the baking soda, baking powder, salt, butter and yolks into the flour mixture.
- In a separate bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.
- Heat a large skillet over medium-low heat for 2 minutes. Add 1 tablespoon butter and swirl the pan to coat. Spoon pancake batter, about 1/4 cup each, into pan and cook until edges are set and the first side is golden, about 2-4 minutes. Flip the pancakes and continue cooking until the second side is golden brown, about 2-3 minutes. Repeat with remaining batter.
- Serve with butter, maple syrup, or any other toppings of your choice.
Nutrition
- Serving Size: 6