Sourdough pancakes topped with peaches, a perfect way to start the day
After finally jumping on the no-knead bread bandwagon late last year, I finally decided earlier this year to order a sourdough culture from King Arthur’s Flour to start and maintain a sourdough culture of my own. I had done research online, and the process of keeping a sourdough culture alive and reviving it seemed simple enough. Once you get the culture going, all you do is store it in the refrigerator, and the day before you want to use it you add unbleached flour and water to revive the dormant culture before using a portion of it in your recipe and storing the rest back in the fridge.
After several months of making sourdough artisan loaves and baguettes, I got tired of bread. The sourdough culture went into the back of the fridge for a deep sleep. It wasn’t until early summer that the notion of sourdough pancakes came to me as I was looking for a way to use up some farm-fresh strawberries from the farmer’s market. Since then I’ve used the sourdough culture to make sourdough pancakes mixed with bananas, blueberries, and finally late this summer, topped with peaches tossed in triple sec.
This recipe for sourdough pancakes is simple, delicious as well as quick, plus you don’t need many ingredients.
Sourdough Pancakes with Peaches Tossed in Triple Sec
Makes 6 large pancakes
Ingredients
2-3 peaches, peeled and sliced
2 tablespoons triple sec
2¼ cups sourdough culture
½ cup unbleached all-purpose flour
½ cup buttermilk
1 egg
1 teaspoon baking soda
1 tablespoon water
1 tablespoon oil
Directions
Toss peaches and triple sec in a bowl and set aside.
In a mixing bowl, combine sourdough culture, flour, buttermilk and egg, and whisk together until thoroughly combined. Dissolve baking soda in water in a small ramekin, add to batter and whisk, and let sit for a few minutes. When you add the baking soda, the sourdough culture in the batter will start generating gas, and your batter will start to get bubbly and foamy.
Heat oil on a pancake griddle over low heat. When pan is hot, spoon 6-8 ounces of batter onto it to make one pancake at a time. Transfer cooked pancakes to a serving plate and top with peaches and any liquid from the peaches and triple sec. Serve pancakes with butter and warm maple syrup.
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About the Author (Author Profile)
Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.
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dear Victor, I real your columns in the Statesman Journal regally. I had planned to make the Pear Clafouti you gave the recipe for and now I cannot find it. Can you send it to my email address above?
Many thanks!
Ginny Furtwangler
[email protected]
Here’s a link Virginia, I just emailed it to you too. http://www.thetasteoforegon.com/2009/09/pear-clafouti-inspired-by-clear-creek-distillerys-pear-brandy/