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Here’s a detailed, unique article on making Sourdough Pancakes with a full step-by-step method:

Sourdough Pancakes: Fluffy, Tangy, and Irresistible

If you’ve ever wanted to elevate your breakfast game, sourdough pancakes are the perfect choice. Unlike ordinary pancakes, these have a subtle tang from the natural fermentation of sourdough starter, making them richer in flavor and delightfully tender. With a few simple ingredients and some patience, you can transform your morning into a gourmet experience.

Ingredients

To make about 8–10 medium-sized pancakes, you’ll need:

1 cup active sourdough starter (fed within the last 8–12 hours)
1 cup all-purpose flour
1 cup milk (or a dairy-free alternative)
1 large egg
2 tablespoons sugar (adjust to taste)
2 tablespoons melted butter (plus extra for cooking)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt

Optional toppings: maple syrup, fresh berries, whipped cream, or butter.

Step-by-Step Method

Step 1: Prepare Your Starter

Make sure your sourdough starter is active and bubbly. An active starter ensures your pancakes will rise and have that signature tang. If your starter has been in the fridge, feed it 8–12 hours before using.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the sourdough starter, milk, egg, melted butter, and vanilla extract. Whisk gently until smooth. This mixture will serve as the base of your pancakes.

Step 3: Add Dry Ingredients

In a separate bowl, mix the flour, sugar, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. A few lumps are perfectly fine—they help keep the pancakes light and fluffy.