The base recipe for this is from Tastes of Lizzy T, but I made a few changes and they definitely impacted the flavor profile. The kids and my husband agreed, these were BY FAR the best pancakes I’ve ever made (and I’ve made A LOT of pancakes).
I substituted brown sugar for white sugar and added vanilla (this I do with all my pancakes). Maddie said they tasted like doughnuts, and I agree there was a slight (delicious) doughnutty flavor.
Start with a cup of sourdough starter, a cup of water, and a cup of flour. I let this ferment at 91 degrees for about 2 hours (not completely necessary but it definitely improves the flavor and texture). You could also start the night before and leave at room temperature or in the refrigerator.
Then added the milk powders and the rest of the ingredients.
Here’s where having the right tool for the job really helps. The Blackstone Grill is amazing for cooking breakfasts (and lots of other things!) The cast iron really is the perfect medium for cooking these pancakes, but you could use a cast-iron pan or just a non-stick griddle as well.
But the Blackstone is by FAR the best Father’s day gift I’ve ever given.
Gratuitous bacon shot (although starting off with bacon and just scraping off the grill I’m sure does add flavor…how can it not!)
And pour your pancakes.
Add blueberries if you like.
And flip. There was no time difference between when the last blueberry was added and the first pancake flipped. This grill does literally cook that fast.
Flip. Flip. Flipadelphia.
I added some strawberries, butter, maple syrup and whipped cream. I was feeling fancy that morning.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Lard and Butter Biscuits
- Sourdough Pearl Sugar and Bacon Waffles
- Sourdough Waffles
- No-Fail Hollandaise Sauce
- Spicy Sausage Gravy
- 2 cups flour
- 2 1/4 cups water
- 6 tablespoons powdered milk
- 2 tablespoons buttermilk powder
- 2 teaspoons vanilla
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 egg
- 2 tablespoons oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sourdough discard
- Mix 1 cup sourdough starter with 1 cup flour and 1 cup water. Allow to ferment for 2 hours in a warm space, or overnight on the counter or in the refrigerator. After rise, add remaining ingredients and mix. Cook on heated flat top or cast iron pan until bubbles on side stay open and bottoms are browned. Flip and cook on second side until brown.