As sour as you want, these pancakes are the perfect sweet and tangy morning food! I use oat milk for some eco-conscious baking. Depending on the consistency of your oat milk, you may need to add a bit less flour (I use pretty watery oat milk).
Total time: 10 minutes, plus 2-12 hours of waiting time. Makes 8 large pancakes.
Materials: Mixing bowl; scale; frying pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 180 grams sourdough starter
- 220 grams oat milk
- 1 egg
- 15 grams granulated sugar
- 150 grams all purpose flour
- Dash salt
- 2 tsp baking powder
Instructions:
- Whisk together starter, oat milk, and egg. Add sugar and flour. It will be a pretty runny texture. Let sit 2-12 hours at room temperature (the longer, the tangier).
- Add dash of salt and baking powder. Whisk together.
- Heat the frying pan and get to it!