On my ranch for 30 years the favorite time of the day was morning breakfast. These were times when my children were young and then later (much later) when they would visit with their children. I would rise before the sun each day to make sure what would greet everyone when they walked into my country kitchen. First, fresh coffee and more often than not a couple pieces of bacon cooking in the pan on the stove. Two olfactory kisses to say, “Good morning.”
The next thing was to start making sourdough pancakes once everyone was assembled to observe. As with all the recipes in this Duffy’s Dough kit, the prep began the night before with the mixing of the starter and putting it in a safe place to activate. That being done, first thing in the morning was to put aside the pure starter in the fridge for the next use. Pancakes are deceptively easy to make. The result is a solid win and a great beginning to the day.
Patrick Duffy's Sourdough Pancakes
- Mixing Bowl
- Griddle or Frying Pan
- 1 cup Duffy's Dough starter
- 1 tsp salt
- 1/4 cup sugar
- 1 egg optional
- 1 tsp baking soda
- 3/4 cup freshly boiled water
REFER TO 'How To Prepare & Save The Starter' TO BEGIN RECIPE
Mix It Up!
- Put 1 cup of Sourdough Starter into a medium to large sized mixing bowl.
- Add the salt, sugar, egg (if using). Mix well.
- Dissolve baking soda in freshly boiled water. Give that a quick stir and add about ½ of it immediately to the bowl. Mix thoroughly.
- You want a thick, soup-like batter. If needed, add judiciously the rest of the baking soda and water mixture to reach desired consistency.
Prepare the Pan!
- Lightly butter either a griddle or frying pan and pre-heat over medium heat (375F)
- Drop a heaping spoonful of batter onto the surface, enough to spread to about a 6 inch sized pancake.
- Flip the pancakes once their surface forms bubbles which start to pop.
- Brown to your desired color. Remove to a serving platter and serve immediately with your favorite toppings or syrup!