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Astoria Sourdough Pancakes

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

Inspired by the thin, fermented profile of the legendary sourdough cakes at Astoria’s own “Pig ’N Pancake,” 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.

Ingredients
  • 2 cup sourdough starter
  • 1/2 cup All-Purpose flour
  • 2 EA large eggs
  • 1/2 cup whole milk
  • 2 Tbsp malted milk powder
  • 2 Tbsp melted butter
  • 1 Tbsp granulated sugar
  • 0.5 tsp salt
  • 1 tsp baking soda
Instructions
  1. 1
    Whisk the sourdough starter, eggs, milk, and melted butter in a large bowl until combined.
  2. 2
    Sift the flour, malted milk powder, sugar, and salt into the wet ingredients and whisk until the batter reaches the consistency of heavy cream.
  3. 3
    Stir in the baking soda and allow the batter to rest for 2 minutes until small bubbles form.
  4. 4
    Heat a cast iron griddle over medium heat and coat with butter.
  5. 5
    Pour 0.25 cup of batter for each pancake and immediately use the back of the ladle to spread it into a thin circle.
  6. 6
    Cook until the edges are lacy and the surface is dotted with holes, about 2 minutes.
  7. 7
    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.

Read it online: https://brinnerbites.com/recipe/astoria-sourdough-pancakes/