Sourdough pancakes 3

Pancakes are a classic preparation in gastronomy that has transcended borders and adopted various forms in Latin America. Their origin dates back to ancient European civilizations, where they were made from a simple batter and cooked on hot griddles. In countries like Mexico, they are commonly known as "hotcakes," while in Argentina they are simply called "panqueques," very popular for breakfast or a snack. In Chile and Uruguay, these same pancakes can be found under different names, but the essence remains the same: a soft, fluffy batter ready to be paired with sweet or savory toppings.

The recipe presented here uses sourdough starter, a traditional fermentation method that provides a unique flavor and a lighter, more digestible texture to the pancake. This variation is especially valued by those looking to take advantage of the nutritional benefits of sourdough, in addition to innovating in their daily cooking. Furthermore, the sourdough intensifies the aroma and offers a different culinary experience compared to conventional pancakes.

How to Make Sourdough Pancakes 3

Ingredients: Active Starter, Unbleached Flour, Baking Soda, Eggs, Sugar, Salt, Bacon Grease.

Mix all the ingredients well in a bowl until you get a homogeneous mixture.

Heat a griddle or non-stick pan and place the mixture in small portions to form the pancakes.

Cook each pancake until bubbles appear on the surface and then flip them to brown on both sides.

Instead of fresh eggs, you can use 1 teaspoon of powdered eggs for an alternative and practical preparation.

Serve the pancakes hot accompanied by your favorite toppings, be it honey, fruit, or butter.