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Sourdough Apple Butter Pancakes

21 Sep

As our apple butter was simmering away in the slow cooker, I couldn’t help but think about how good it would be mixed into some pancake batter.  I mentioned it to Zak and he said he would whip up a sourdough starter, so we could combine two facets of pancake excellency – sourdough pancakes, which are the greatest form of pancake ever, and fruit.  In this case, the fruit takes the form of deeply caramelized, super sweet, cinnamon-y apple butter that adds a complexity of flavor to the pancakes.  These were light, fluffy, and filled with a slightly sour tang that worked well with the sweetness of the apple butter.  I served mine with a smear of apple butter, but Zak enjoyed his with some syrup.

Sourdough Apple Butter Pancakes

Sourdough Starter:

From The Bread Machine Cookbook II by Donna Rathmell German

1 cup water

1 cup bread flour

1/4 tsp. sugar

2 tsp. yeast

Stir ingredients together in the order given.  Cover with plastic and let sit in a warm location at least overnight and up to 2-3 days.

Sourdough Apple Butter Pancakes:

2 cups sourdough starter, room temperature (see above)

1/4 cup flour

1/4 cup apple butter (see apple butter recipe)

1 egg

4 tbs. olive oil

1/2 tsp. salt

1 tsp. baking soda

1 tbs. warm water

1 tbs. butter

In a large mixing bowl, mix together sourdough starter, flour, apple butter, egg, olive oil, and salt.  Mix well and set aside.

Dilute baking soda in warm water.  Just before cooking pancakes, gently add to the sourdough mixture.  If it begins bubbling a bit, let it go for a minute or so.

Heat a cast iron pan or griddle over medium-high heat.  Melt butter.  For each pancake, pour about 1/4 to 1/2 cup (or desired amount) sourdough mixture onto the pan and cook 1-2 minutes per side until golden brown.

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