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Oh-So-Fluffy Sourdough Pancakes {in a cast iron skillet!}
Pancakes so easy you can enjoy them every morning! This recipe is included in our Sourdough eCourse and eBook.
Ingredients
- 4 tablespoons grass-fed butter barely melted, or coconut oil or olive oil
- 1/2 teaspoon sea salt
- 1 organic or pastured egg
- 2 tablespoons sweetener honey, maple syrup, sucanat
- 1 teaspoon vanilla extract optional
- generous sprinkle spice blend recipe below
- 2 cups sourdough starter fed the night before
- 1 teaspoon baking soda
- 1 tablespoon pure water
- fruit fresh or frozen, optional
- yogurt and/or maple syrup for serving, optional
Instructions
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Heat cast iron skillet on stovetop.
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I turn my electric burner to level 3 (of 11).
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I want my pan hot, but not too hot or the bottom of the pancake will burn.
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If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time.
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While the skillet is heating, take a medium size bowl.
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Whisk together melted coconut oil, egg, salt, sweetener, extract, and spices.
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Then pour in sourdough starter -- make sure it has been fed the night before.
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Stir well with whisk and set aside.
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In a small cup, combine water and baking soda.
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Set aside.
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Then grease the bottom and sides of hot cast iron skillet.
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Pour the water/soda mixture into your waiting pancake batter.
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Stir to incorporate.
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Then pour the batter into your waiting skillet to about a 1-inch thickness.
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Instead of letting your batter sit while waiting for skillet pancake to finish, I recommend baking regular griddle pancakes in the meantime.
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I make 1 large and 1 small cast iron pancake and 2 griddle pancakes.
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Now, watch for bubbles.
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I let mine cook for 4 to 5 minutes on the stove.
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If you choose, now add fresh or frozen fruit by pressing it into the batter.
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Toward the end of this initial cook time, I turn on the broiler.
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Finish your pancakes off in the oven.
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Do not use the very top shelf.
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The 2nd or 3rd shelves work best.
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Remember, your pancake bottom will continue to cook while the top cooks and browns.
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Remove from oven once tops are golden brown.
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Finally, flip onto a cooling rack.
