Iron Skillet Sourdough Pancakes

Iron Skillet Sourdough Pancakes

Being from San Francisco, I love sourdough. I also love pancakes. So, when I ran across this recipe in NY Times Cooking, I had to give it a try. I made it with apples. If you don’t have sourdough starter, you can get some here.
Servings

4

Prep time

45 min

Ingredients
  • ½ to 1 cup sourdough starter
  • 2 cups all-purpose flour
  • 2 cups whole milk
  • 3 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon butter, plus more for serving
  • 3 to 4 peeled and sliced Granny Smith apples
Preparation
Place an 8-inch cast iron skillet into the oven and preheat it to 400˚.

In a medium bowl, mix together sourdough starter with flour and milk. Cover with a cloth and let sit out overnight and up to 24 hours. 

Stir well, and remove 1 cup of the mixture and place into a plastic container or glass jar and store in the fridge, for future use.

Whisk together the eggs, baking soda, salt and sugar into the rest of the fermented batter. This will cause the batter to loosen and take on the thick, fluffy liquid texture of a milkshake. If the batter appears to be too thick, add a splash of milk. The batter will bubble.

Remove the skillet from the oven and swirl in 1 tablespoon butter until melted, then add a thin layer of apples--so that you can still see some parts of the bottom of the pan. Place the pan on medium heat on the stovetop, and let the apples sizzle for a minute or two until starting to soften, then add the batter to the skillet. Make sure the batter totally covers the fruit and makes a good-sized pancake, about a half-inch thick.

Place the pan in the oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. 

Remove skillet from the oven and flip upside down on a cutting board. Cut into four even pieces and serve.

Source:  Adapted from NYT Cooking. © The New York Times Company. 
Subscribe: The New York Times 
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