Panqueque (translation: pancake). When I studied abroad in Chile, this was my absolute favorite word. Well, second favorite word. The #1 spot belongs to estanque (translation: tank). I’m easily amused, can you tell? They’re both so fun to say! Try it….es-tan-cay! pan-cay-cay! Moving on.
Tanks don’t have much to do with this post, because it’s all about pancakes! I got this recipe from my daddio, and it’s one of his specialties. He gets so excited to make his sourdough pancakes when I come home to visit, and I get even more excited to eat them!
Generally, I’m not much of a sweets for breakfast kinda gal, so let this be a testament to how yummy these things are. I was dying to make them at the apartment, so last time Kman and I headed home to Uhaul it back to NJ, my dad gave me some of his sourdough starter.
I was a little intimidated at first, but dove right into the recipe! I really like these pancakes because they’re not totally overwhelming. They’re much thinner than usual, only a little thicker than crepes. But this means you can eat 3 or 4 and not feel totally guilty
*IMPORTANT NOTE* You must prep the starter the night before you plan on making the pancakes. This just means removing 1 cup and letting it sit in a bowl overnight, loosely covered.
Yields 10-12 pancakes
- 1 cup sourdough starter
- 1 cup flour
- 1 cup warm water
- 1 large egg
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Place the sourdough starter in a bowl and add the flour and water. Mix well, and leave overnight in a warm place with a loose covering. I draped a clean dishcloth over the bowl.
- When you wake up in the morning, stir the mixture and remove 1 cup and add it back to your sourdough starter in the fridge.
- Add remaining ingredients to the starter mix, stirring completely.
- Pour roughly 1/4 of the mixture per pancake onto your hot griddle, and cook until dry around edges with little tiny bubbles in the middle. Turn and cook other sides until lightly golden brown.
Emergency! Pancake down! Clearly, I had to salvage…aka eat as I was cooking the others.
That’s more like it.
The panqueques with their friends, bacon and huevo (egg. I’m all about the Spanglish today for some reason!). Don’t worry, maple syrup was definitely utilized. Do I look crazy? Actually, don’t answer that.
I love this pancake recipe because it’s nice and light, and not sicky sweet like usual pancakes. They have a little sourdough bite that you can taste, but it’s not overwhelming. Try them out and let me know what you think!
Crap, now I want breakfast for dinner. Hmmm, good thing we picked up a monstrous pack of turkey bacon at BJ’s! We’re talking 4 packs inside 1 box. Yeah, I think that will last us until 2012 haha.
Question: What’s your favorite special breakfast food? I usually loooove me some eggs, but pancakes and french toast really hit the spot sometimes!