Sourdough Buttermilk Pancake Recipe

By Baker & Pastry Chef Noubar Yessayan

7 oz. (200 gr) sourdough starter
14 oz. (420 gr) all purpose flour
4.5 oz. (125 gr) water
2 oz. (55 gr) butter, melted, plus more for skillet
17 oz. (480 gr) buttermilk
2 large eggs
3 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda

In the evening, place the sourdough starter, 4 oz. (115 gr) of the flour and the water into a large mixing bowl. Stir with a sturdy wooden spoon to blend, then stir vigorously for about a minute. Cover and leave on the countertop overnight.

In the morning, stir the melted butter into the buttermilk. Add the eggs and whisk until blended. Add ⅓ of this mixture to the starter mixture, and whisk until fully blended. Continue until all the buttermilk mixture is added. The batter should not have lumps.

Whisk the remaining flour, sugar, baking powder, and baking soda together. Pour it onto the batter, and use a flexible spatula to gently stir and fold the mixture together. Stop when the mixture is mostly smooth, but many small lumps still remain. Let the batter rest for 2 minutes. Meanwhile, heat the skillet on medium to low heat.

Brush a small amount of butter across the bottom of the skillet. Use a ⅓-cup measure to pour a pancake into the skillet. After 2 minutes, flip. Cook 2 minutes more, then serve immediately (with butter, syrup, jam, bacon, and/or sausages) or keep in a warm oven.

> Noubar’s tip: If you don’t have sourdough make poolish: 7 oz. (200 gr) all purpose flour and 7 oz. (200 gr) water, small tiny pinch of instant yeast. Mix together and let ferment 8-10 hours, then proceed to measure out to substitute for the starter in the above recipe.