This is yet another way to use up a lot of the sourdough and the result is what one taster said the best of the best pancakes. Based on Tejal Rao’s recipe on the NY Times.
- 70g – 140g (½ to 1 cup) sourdough starter
- 250 g all-purpose flour
- 475 ml whole milk
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter, plus more for serving
- 3 to 4 peeled and sliced pears (you could also use sliced apples, peaches or strawberries, or whole blueberries)
- Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours.
- Preheat the oven to 450 F.
- Stir well, and whisk in the eggs, baking soda, salt and sugar. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
- Heat up one or as many cast-iron skillets of size 6 in or less over medium heat.
- Swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
- Put the pan(s) to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp.
- Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup.
- Repeat with remaining batter, though ideally, you have used up most if not all of the batter with all your cast iron pans.