Description
Delightfully fluffy sourdough pancakes topped with sweet hibiscus syrup for a perfect breakfast treat.
Ingredients
Scale
- 190 grams (1 1/2 cups) all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 240 grams (1 cup) 100 percent hydration sourdough starter
- 2 large eggs, beaten
- 1 cup milk
- 3 tablespoons melted butter
- 1/2 cup butter plus 1/2 cup oil for frying, as needed
Instructions
- Whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda.
- Add the wet ingredients to the dry mixture and whisk lightly until just combined.
- Preheat your oven to 200 degrees F and place a sheet pan on the center rack.
- Heat a nonstick skillet over medium heat and add 1 teaspoon of butter and 1 teaspoon of neutral oil.
- Pour in about a ladle of the batter and cook for approximately 2 minutes per side, until the edges are crispy and golden brown.
- Transfer the pancakes to the warm oven to keep them toasty while you cook the remaining batter.
- Serve them with melted butter and your delicious hibiscus syrup!
Notes
Store leftovers in an airtight container for up to three days. Reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg
Keywords: sourdough pancakes, hibiscus syrup, breakfast, easy pancakes, fluffy pancakes, sweet breakfast