Got any?

Just made up a batch of sourdough pancakes for breakfast tomorrow.  Think Blueberry Pancakes are on the menu.  I haven't tried a savory pancake though.

100 grams +/- Sourdough starter
454 grams Buttermilk
254 grams AP flour
28 grams sugar

Let sourdough miracle work at room temp overnight.

In the AM add

2 eggs,
Oil (I use 1/2 of an eggshell full)
1/2 tsp salt
1 tsp Baking Soda.

I'm glad I noticed this thread, I'm now in the process of making some sour dough starter so I know what will become of what I'll be removing at the two feeding times tonight.



Sour dough pancakes for Saturday morning breakfast



 

Yup, I feed my starters once a week.  I reserve 25 grams of starter and feed it with 50 grams water and 50 grams flour.  Whatever starter I have over the 25 grams goes into a container for pancakes.  I keep a white ap starter (king arther unbleached ap) and a whole rye starter.  Going on 2 years now almost nothing but home made sd bread.

In case some of you are confused on the term "savory"....

http://www.buzzfeed.com/alexisnedd/savory-pancakes-that-will-make-you-want-dinner-for-breakf#.lx9LxJbzN

Uhhhhm

Spinach Pancakes

Also:

Pajeon (Korean Scallion Pancake)
Yield: 6 pancakes | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients:

1 cup all-purpose flour, sifted
1 large egg
1/2 cup water
2-3 tablespoons kimchi juice
2 stalks scallion, cut into small rounds
1/2 teaspoon salt
Oil, for pan-frying

Dipping Sauce:

2 tablespoons soy sauce
1/4 teaspoon rice vinegar
Pinch of red chili flakes
1/2 teaspoon sugar
1 clove garlic, finely minced

Method:

Mix all the ingredients (except the oil) in a bowl, stir the batter to blend well. Combine all the ingredients of the Dipping Sauce in a saucer.

Heat up a pan and coat with some oil. Ladle some batter onto the pan to form a mini round pancake. Pan-fry for a couple of minutes until the bottom surface turns slightly brown, flip it over and cook the other side until slight brown. Dish out and repeat the same for the remaining batter.

Serve the pajeon warm with the Dipping Sauce.

Cook’s Note:

If you don’t use the kimchi juice, add the same quantity (2-3 tablespoons) of water to the batter.

Somewhat related. I made up a package of hushpuppy mix (thinned out to pancake batter consistancy),and made waffles out of it. I put some minced green onions in there as well. Pretty good with some fried fish.

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)

DIRECTIONS

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.