My mom invented this pancake recipe when I was home because we wanted to make some sourdough pancakes but didn’t have a recipe. The recipe is easy if you have sourdough starter around, but I labeled it “Intermediate” since not everyone does!
Whisk the eggs, sugar, baking soda, oil, sourdough starter, and yogurt in a bowl until well mixed. Whisk in the flour, cornmeal, and salt, until just combined. Whisk in milk as needed to get your desired consistency.
Scoop 1/4 cup-fulls of batter into a hot oiled skillet and cook until bubbles form and break on the surface. Flip, and continue cooking the other side.
The pancakes are excellent with homemade pineapple syrup (1 cup pineapple juice, 3/4 cup granulated sugar, and 1/4 tsp coarse salt, simmered until thick) or traditional maple syrup.
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These were delicious! Enjoyed the texture the cornmeal gave the pancakes. Plus, they were lightweight and fluffy, two things which I find lacking in most sourdough pancakes.
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Serves: 10 Level: Easy
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