These Sourdough Trail Pancakes are a delightful twist on the classic camping breakfast, utilizing the tangy depth of active sourdough starter to create tender, flavorful bites. The recipe relies on a simple overnight ferment, allowing the starter to develop complex flavors before being mixed with warm water, flour, egg, and a touch of sweetness. The result is a light, airy pancake with a subtle sour note that pairs beautifully with maple syrup, fruit, or even savory toppings. Ideal for outdoor adventures where fresh ingredients are limited, these “silver dollar” sized pancakes are easy to pack and cook on a griddle. They offer a hearty, homemade comfort food experience that is surprisingly quick to assemble once the starter has rested, making them a reliable favorite for weekend brunches or trailside meals.
Sourdough Trail Pancakes
Description
These Sourdough Trail Pancakes are a delightful twist on the classic camping breakfast, utilizing the tangy depth of active sourdough starter to create tender, flavorful bites. The recipe relies on a simple overnight ferment, allowing the starter to develop complex flavors before being mixed with warm water, flour, egg, and a touch of sweetness. The result is a light, airy pancake with a subtle sour note that pairs beautifully with maple syrup, fruit, or even savory toppings. Ideal for outdoor adventures where fresh ingredients are limited, these "silver dollar" sized pancakes are easy to pack and cook on a griddle. They offer a hearty, homemade comfort food experience that is surprisingly quick to assemble once the starter has rested, making them a reliable favorite for weekend brunches or trailside meals.Ingredients
Directions
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In a large bowl, combine 1 cup of sourdough starter, 2 cups of warm water, and 2 1/2 cups of all-purpose flour.
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Mix until smooth, cover the bowl tightly with plastic wrap, and let it rest at room temperature for 24 to 48 hours.
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After resting, remove and reserve 1 cup of the starter mixture for future use or feeding your culture.
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To the remaining starter mixture in the bowl, add the raw egg, cooking oil, and instant dry milk powder. Whisk until combined.
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In a small separate bowl, blend together the salt, baking soda, and sugar. Sprinkle this dry mixture evenly over the wet batter.
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Gently fold the dry ingredients into the wet batter until just combined; do not overmix.
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Let the batter rest for 30 to 45 minutes to allow the baking soda to activate and the texture to lighten.
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If the batter is too thick, thin it with a little milk until it reaches a consistency similar to heavy cream.
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Heat a greased griddle or skillet over medium heat. Use a serving spoon to drop silver-dollar-sized portions of batter onto the griddle.
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Cook pancakes until bubbles form on the surface and edges look set, then flip and cook until golden brown on the other side.
Nutrition Facts
Servings 28
- Amount Per Serving
- Calories 852.7kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 2.9g15%
- Cholesterol 140.2mg47%
- Sodium 5271.4mg220%
- Total Carbohydrate 150.3g51%
- Dietary Fiber 5.3g22%
- Sugars 10.3g
- Protein 25.8g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The "servings" yield refers to the number of individual silver-dollar-sized pancakes produced by this recipe.
Ensure your sourdough starter is active and bubbly before beginning the initial 24-48 hour rest for the best flavor and rise.
These pancakes freeze well. Let them cool completely, then store in an airtight container or freezer bag. Reheat in a toaster or microwave.
For a richer flavor, you can substitute the warm water with warm milk or buttermilk in the initial mixing stage.
