Astoria Sourdough Pancakes
Inspired by the thin, fermented profile of the legendary sourdough cakes at Astoriaโs own โPig โN Pancake,โ this recipe utilizes a long-aged starter and malted milk powder for deep flavor. Sizzled on a hot cast iron griddle until the edges achieve a delicate crunch, these lacy cakes offer a sophisticated yet humble tribute to a local coastal icon.
0
Add to Favorites
Ingredients
Instructions
-
Whisk the sourdough starter, eggs, milk, and melted butter in a large bowl until combined.
-
Sift the flour, malted milk powder, sugar, and salt into the wet ingredients and whisk until the batter reaches the consistency of heavy cream.
-
Stir in the baking soda and allow the batter to rest for 2 minutes until small bubbles form.
-
Heat a cast iron griddle over medium heat and coat with butter.
-
Pour 0.25 cup of batter for each pancake and immediately use the back of the ladle to spread it into a thin circle.
-
Cook until the edges are lacy and the surface is dotted with holes, about 2 minutes.
-
Flip and cook for 1 minute or until golden brown.
Note
The goal is "heavy cream" consistency; if your 100-year-old starter is very liquid, add an extra 1 to 2 Tbsp of flour.
If the starter is very thick (stiff), increase the milk by 2 Tbsp to ensure the batter spreads easily for that "thinner than cakey" profile.
