Ingredients #

Night Before #

1. In large bowl, mix ingredients in listed order. Go easy when mixing the flour⁴
2. Cover and move to fridge. If you’ll be up for a couple hours, move it to the fridge before you go to bed instead⁵
3. If someone else gets up before you, leave them a note to take out the bowl when they wake up⁵

Morning Of #

1. Heat griddle over high heat for 5 minutes or until smoking. Then reduce to medium-low⁶
2. If doing bacon, put strips on sheet pan and put in oven set to 375°F
3. In small bowl, mix milk with baking powder and baking soda
4. Pour milk mixture into batter and gently mix to combine⁴
5. Let sit for a few minutes. It should look light and puffy
6. You’ve got it from here. Adjust the heat as you go, hot enough to get a good rise but cool enough to cook through. My carbon steel griddle doesn’t heat evenly, so I do two 1/2 cup pancakes over each burner

Notes #

1. Sourdough Starter => It can be ripe or discard, doesn’t matter
2. Baking Powder => Too little or it’s really old => flat pancakes. Too much => metallic taste
3. All-Purpose Flour => You can sub in 10-30g of other flours to jazz it up. 30g rye flour, plus 1tsp almond extract instead of vanilla extract, is a nice twist
4. Over-mixing => Avoid, as it develops gluten which we don’t want here. Use a rubber spatula and scrape the sides while gently moving wet to dry, until combined. Think rock tumbler instead of circular motion
5. Room Temps => The room temp give the starter a chance to get going, resulting in lighter, airier pancakes. The baking powder + baking soda activate better when the batter isn’t straight from the fridge
6. Griddle Prep => I like to clean the griddle by spraying vegetable oil and quickly wiping it with a wadded-up paper towel

Gallery #