When I was growing up, my dad loved cooking sourdough bread. Every Sunday he'd make sourdough pancakes with some of the cast-off starter. They were amazing - kind of tart, but still kid-friendly because I loved them. My dad had gotten the sourdough recipes from some neighbors growing up in the country. Here's the original recipe he got typed up from the List family:
I had to change a few things for the gluten-free version, but they are just as light and fluffy and tangy as I remember from the old days back home.
Sourdough PancakesThis recipe rests overnight.
Makes about 10 pancakes
The day before you want pancakes, whisk together in a medium bowl:
165g (2/3 Cup) Milk
1 Tablespoon water
Mix in a separate bowl or plastic container:
150g white rice flour
50g sorghum flour
25g tapioca flour
25g potato starch
Add to the wet ingredients:
150g (1 cup) of the flour blend above
105g discarded starter
4g (1 tsp.) sugar
Beat the mixture well, then cover and refrigerate overnight.
The next morning, heat up your griddle and whisk together:
75g (1/2 cup) flour blend from above (there will be some left from the mix)
3/4 tsp. salt
1/4 tsp. baking soda
3 tsp. baking powder
Add this mix to the pancake batter and beat in with:
2 Tablespoons cooking oil (don't use a solid fat - it won't blend into the cold batter properly)
Check the consistency of the batter. If it's so thick it won't pour, add more milk. If it's super thin, add more flour.
When the griddle is hot, pour the batter on in circles. When the pancakes are bubbling, flip them over to cook the other side.
When they have cooked through and are nicely browned on both sides, save to a plate and cook the rest of the batter. You can adjust the consistency of the batter as you go. If the pancakes stick, butter the griddle lightly.
Enjoy some home-cooked sourdough pancakes!