does anyone have a GOOD recipe for sourdough pancakes that does not involve the addition of baking powder or baking soda? the best recipe i've encountered so far was from an old fermentation book, but i'd like a version with a batter that's pour-able. my version relies on spreading out a somewhat stiff batter. help would be greatly appreciated.

On Sun, 16 May 2021 11:24:26 -0700 (PDT), John Washington
> wrote:

>does anyone have a GOOD recipe for sourdough pancakes that does not involve the addition of baking powder or baking soda? the best recipe i've encountered so far was from an old fermentation book, but i'd like a version with a batter that's pour-able. my version relies on spreading out a somewhat stiff batter. help would be greatly appreciated.


Just curious, but why no BP or BS additions? BP, an alkaline, works
with the acid in the sourdough to get a rise in your pancakes. BP has
both acid and alkaline properties. Both are leavening agents and I do
not think you'll get much of a rise without the BS.

In general when making pancake batter, if you want it pourable, just
add more milk, making it thinner. Never seen one that has to be spread
rather than spooned or poured, but there are a million recipes out
there.

IF, if, if, you are looking just to make a thin, Swedish pancake sort
of thing, and are not looking for a rise, by all means, no BS is
necessary at all. Flour, egg, milk salt, fat- you can use a sourdough
starter in places of the separate flour and milk.