Why You’ll Love This Sourdough Hotcakes Recipe
If you’re looking for a breakfast that’s both delicious and easy to make, you’ll love this sourdough hotcakes recipe.
I can’t get enough of these fluffy, tangy treats that always impress my family and friends. They’re incredibly versatile, too; you can top them with fresh fruit, maple syrup, or even yogurt.
The best part? You can whip them up the night before, letting the sourdough starter develop its flavors.
When morning comes, just add a pinch of baking soda, and you’re ready to cook.
Trust me, once you try these, they’ll become a breakfast favorite you’ll crave!
Ingredients of Sourdough Hotcakes
When it comes to making the perfect breakfast, nothing beats a stack of fluffy sourdough hotcakes. They’ve this wonderful balance of tangy flavor and a light, airy texture that’s just heavenly.
Plus, the best part about these hotcakes is that you can prepare the batter the night before, which means you can wake up, pour some coffee, and flip those bad boys on the griddle without a worry in the world. Can you feel the morning bliss already?
So, let’s explore the ingredients you’ll need to whip up this delightful breakfast treat.
Ingredients for Sourdough Hotcakes:
- 1/2 cup sourdough starter
- 1 1/2 cups flour
- 1 1/4 cups water
- 2 eggs
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons shortening (or oil)
- 1/4 teaspoon baking soda (you may need more if your sourdough starter is particularly sour)
Now, let’s chat about the ingredients a bit. The sourdough starter is the star of the show here, so make sure it’s active and bubbly to give your hotcakes that signature tang.
If your starter has been living in the fridge for a while, consider feeding it a day before you plan to make the hotcakes to wake it up from its slumber.
And if you happen to be out of shortening, feel free to swap it for your favorite oil; it’ll work just as well. The flour can be all-purpose or even whole wheat if you’re feeling healthy (though I can’t promise it’ll be quite as fluffy).
How to Make Sourdough Hotcakes
Alright, let’s plunge into making some scrumptious Sourdough Hotcakes. First things first, the night before you plan to cook, you’ll want to combine 1/2 cup of your bubbly sourdough starter with 1 1/2 cups of flour and 1 1/4 cups of water. This mix is going to be the foundation of your hotcakes, so give it a good stir and set it aside for a cozy night’s rest on your kitchen counter.
Just imagine it bubbling away like it’s having a little party while you sleep; it’s practically alive!
Now, when morning rolls around and you’re ready to whip up those hotcakes, grab 2 eggs, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Add these to your flour mixture from the night before, and mix it all up until it’s just combined.
Don’t overdo it; we want fluffy hotcakes, not a dense brick. Right before you’re ready to get cooking, sprinkle in 1/4 teaspoon of baking soda. If your sourdough starter is on the sour side, you might want to add a touch more baking soda to balance things out.
Now, heat up your griddle and melt 2 tablespoons of shortening (or oil if you prefer) on it. Pour in your batter, and watch those bubbles form! Flip them when they’re golden brown, and you’ll have a beautiful stack of hotcakes to enjoy.
Just try not to eat them all in one sitting—though, I won’t judge if you do.
Sourdough Hotcakes Substitutions & Variations
Have you ever thought about how to customize your sourdough hotcakes to suit your taste?
I love to experiment with different flours like whole wheat or oat flour for a healthier twist. You can swap out sugar for honey or maple syrup, too! For added flavor, toss in cinnamon, vanilla extract, or even chocolate chips.
If you want a savory version, try adding herbs, cheese, or diced vegetables. Adjusting the liquid can also change the texture; buttermilk or yogurt adds a nice tang.
The possibilities are endless, so don’t hesitate to get creative with your ingredients!
Additional Tips & Notes
To guarantee your sourdough hotcakes turn out perfectly, I recommend paying attention to a few key details.
First, make certain your sourdough starter is active and bubbly; this makes a huge difference in flavor and texture.
Next, don’t skip the resting period after mixing the batter; this allows the flavors to meld beautifully.
When adding baking soda, do it just before cooking to maintain fluffiness.
I also suggest preheating your griddle to the right temperature; a drop of water should sizzle upon contact.
Finally, feel free to experiment with toppings like maple syrup or fresh fruit for added delight!