Wednesday, December 11, 2013

Sourdough Pancakes La Salle

24 May 2014 - If you have previously made this recipe and not liked it, I apologize. I have learned more since I first put it online and now have a perfected recipe. Some credit goes to Louis P. De Gouy and his Gold Cook Book for insights about Sourdough work. 

Sourdough Starter

4 potatoes - for the cooking water - make mashed or home fries - reserve the liquid

Boil the 'taters and use for a thickener in a Vinaigrette or for hashed browns.

In a large bowl, stir in the flour into the reserved potato water to make a thin batter. A little thicker than milk. Compare the viscosity with half-and-half. Thinner is better (batter) as you will add more flour before making pancakes.

Cover the bowl with a cloth and set in a warm place for 2 to 3 days. I use my oven, setting the bowl on a baking sheet and leaving the oven light on. This keeps the internal temperature of the oven around 110° F. Perfect for lactic acid sourdough fermentation.

The night before making pancakes, take 2 cups of the starter, mix in 1 cup of flour, 2 whole eggs, and 2 tbs. of butter melted in microwave. Cover and rest in a warm place overnight (I would use the kitchen counter for this warm place). 


In the morning, mix in enough water to make a medium thick batter and add in the 1 level tsp. of baking soda.

Note: the amount could go as high as 1 1/2 tsp. of baking soda depending on the age of the flour, the strength of the sourdough fermentation at the time you make the batch, etc. I found 1 tbs. the original amount given to be way too much and reduced it to 2 tsp. On making a batch with the reduced amount, I tasted too much of it and have now reduced that amount to 1 tsp. 

 Set aside, covered 10 to 15 minutes. Use a 1/4 cup measure and make pancakes.

To the original potato water and flour slurry, add one cup of flour and one cup of water. Add 1/2 tsp. of salt. Refrigerate for further pancake starter.

Some credit to George L. Herter for preserving this recipe.