Sourdough Buttermilk Pancakes

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Pour 250 grams of all-purpose flour into a sifter.

Add 7 grams of baking powder to the flour and sift well to remove any lumps.

Add 70 grams of sugar and 6 grams of salt to the sifted dry ingredients and mix well with a whisk.

In another bowl, pour in 420 grams of buttermilk.

If you don't have buttermilk, substitute with 420 grams of milk and 1 and 3/4 tablespoons of white vinegar.

Add 100 grams of eggs and 100 grams of sourdough starter to the buttermilk.

Mix all the wet ingredients well with a dough whisk until the sourdough starter dissolves.

Add all the dry ingredients to the wet mixture and mix well with a whisk.

As you keep mixing, add 110 grams of melted butter and mix until you achieve a batter consistency that is not too runny but not too solid.

Let the batter rest for at least 15 minutes while preparing the pan.

Get a cast iron pan and preheat it at medium-low temperature.

Pour 1 cup of the batter onto the hot pan.

Cook until the pancake bubbles all around the surface, then flip carefully.

Let the pancake cook well on the other side and place it on a tray to keep warm.

Repeat the process with the remaining batter, maintaining the same size for all pancakes.

Enjoy the pancakes with your favorite toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens