Master the Art of Sourdough Pancakes with Crispy Edges

Unlock the Secret to Perfect Sourdough Pancakes

Are you ready to elevate your sourdough pancake game? Whether you've faced the disappointment of flat, overly sour pancakes or simply want to perfect your technique, our step-by-step guide will help you achieve soft, fluffy pancakes with crisp, lacy edges and just the right amount of sourdough tang.

Ingredients and Preparation: Setting the Stage for Success

Start by combining 164g of bread flour with 8g of baking powder in a bowl. This mixture will provide the structure needed for your pancakes without making them too chewy. Set it aside for later. In a separate small bowl, measure out 1.8g of bicarbonate of soda. Keep this separate until just before cooking.

In a jug, mix 164g of water, 4g of sea salt, and 19g of sugar until fully dissolved. Crack in two medium eggs (about 100g in total) and whisk them in. Add 140g of ripe sourdough leaven, which is 100% hydrated, and whisk until smooth. This base will bring the tang and rise to your pancakes.

Mixing and Resting: The Science of Texture

Combine the wet and dry ingredients by whisking the flour and baking powder mixture into the wet ingredients until just incorporated. Allow the batter to rest for at least 10 minutes. This resting period is crucial for the flour to hydrate properly, contributing to the tenderness and structure of your pancakes.

Cooking: Achieving the Perfect Pancake

Preheat your pan. A cast iron skillet works best, but any non-stick pan will do. Set your heat to a medium level, such as five out of nine, adjusting as necessary based on your stove and pan.

Quickly mix in the bicarbonate of soda just before cooking, then pour the batter into a 1L squeezy bottle or use a ladle. This will help you control the size and shape of your pancakes. Add a mix of vegetable oil and butter to your pan and squeeze in the batter.

Scatter blueberries generously over the batter in the pan. This method allows you to control the placement of the berries, but stirring them into the batter also works. Once the edges set and the base turns golden, flip the pancake and cook the other side. Transfer to a plate or warm oven while you repeat the process.

Experiment and Personalize: Make It Your Own

This recipe yields around 12 pancakes, using about 50g of batter per pancake. While bread flour provides structure, don't hesitate to try softer flours for a more delicate texture. The leaven and a combination of baking powder and bicarbonate of soda contribute to a light crumb and crisp edges. If using sourdough discard, expect a deeper flavor and consider adjusting hydration for thicker batter.

For the full recipe and baker's percentages, visit the [original blog](https://www.culinaryexploration.eu/blog/blueberry-sourdough-pancakes). Experiment with different flours and flavors, and soon you'll make these pancakes your own.

Serve your pancakes with a swirl of blueberry yogurt and a drizzle of maple syrup for a perfect balance of brightness, creaminess, and tang.

Key Takeaways

• Use bread flour for structure and explore softer flours for a delicate texture.
• Incorporate a mix of baking powder and bicarbonate of soda for optimal rise and crispness.
• Rest your batter to enhance hydration and tenderness.
• Experiment with sourdough discard for a tangier flavor.

FAQs

• Why use bread flour in sourdough pancakes? Bread flour provides structure due to its higher protein content, which helps maintain pancake shape without becoming too chewy.
• Can I use sourdough discard instead of fresh leaven? Yes, using discard can add deeper flavor, but may require adjusting hydration for thickness.
• What's the purpose of resting the batter? Resting allows the flour to hydrate and the batter to relax, improving texture and tenderness.
• How do I ensure crispy edges? The combination of baking powder and soda, along with proper heat, creates crisp, lacy edges.

Also read our [companion article] for more tips on sourdough baking.

Watch the original YouTube video here

Join our 30-Day Sourdough Challenge to master these techniques!