Sourdough Pancakes with Apple Compote
Sourdough Pancakes with Apple Compote
Ingredients
For the Sourdough Pancake Batter
- 1 cup active sourdough starter, unfed
- 1 1/2 cups all-purpose flour
- 1 cup milk, any kind
- 1 large egg
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
For the Apple Compote
- 3 apples, medium, peeled, cored, and diced (e.g., Gala, Fuji)
- 1/4 cup water
- 2 tablespoons brown sugar, or maple syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For Cooking and Serving
- 2 tablespoons butter, for cooking pancakes, plus more for serving
- as needed maple syrup, for serving
Instructions
- 1
Prepare the overnight pancake batter: In a large bowl, whisk together the active sourdough starter, all-purpose flour, milk, large egg, granulated sugar, and salt until just combined. Do not overmix; a few lumps are fine. Cover the bowl loosely with plastic wrap or a kitchen towel and refrigerate for at least 8 hours, or preferably overnight, to allow the sourdough to ferment and develop flavor.
⏱️ 5 min
- 2
Make the apple compote: In a medium saucepan, combine the diced apples, water, brown sugar (or maple syrup), ground cinnamon, and lemon juice. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 10-15 minutes, or until the apples are tender but still hold their shape. Stir occasionally. Remove from heat and set aside.
⏱️ 15 min
- 3
Finish the pancake batter: Remove the sourdough pancake batter from the refrigerator. Add the baking soda to the batter and stir gently until just incorporated. The batter will become slightly bubbly and light. Do not overmix.
⏱️ 2 min
- 4
Cook the pancakes: Heat a griddle or large non-stick frying pan over medium heat. Add about 1 tablespoon of butter and let it melt and coat the surface. Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed between batches.
⏱️ 15 min
- 5
Serve: Stack the warm sourdough pancakes on plates. Spoon a generous amount of the warm apple compote over the top. Garnish with a pat of butter and a drizzle of maple syrup, as desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Pancakes with Apple Compote
Ingredients
For the Sourdough Pancake Batter
- 1 cup active sourdough starter, unfed
- 1 1/2 cups all-purpose flour
- 1 cup milk, any kind
- 1 large egg
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
For the Apple Compote
- 3 apples, medium, peeled, cored, and diced (e.g., Gala, Fuji)
- 1/4 cup water
- 2 tablespoons brown sugar, or maple syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For Cooking and Serving
- 2 tablespoons butter, for cooking pancakes, plus more for serving
- as needed maple syrup, for serving
Instructions
- 1
Prepare the overnight pancake batter: In a large bowl, whisk together the active sourdough starter, all-purpose flour, milk, large egg, granulated sugar, and salt until just combined. Do not overmix; a few lumps are fine. Cover the bowl loosely with plastic wrap or a kitchen towel and refrigerate for at least 8 hours, or preferably overnight, to allow the sourdough to ferment and develop flavor.
⏱️ 5 min - 2
Make the apple compote: In a medium saucepan, combine the diced apples, water, brown sugar (or maple syrup), ground cinnamon, and lemon juice. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 10-15 minutes, or until the apples are tender but still hold their shape. Stir occasionally. Remove from heat and set aside.
⏱️ 15 min - 3
Finish the pancake batter: Remove the sourdough pancake batter from the refrigerator. Add the baking soda to the batter and stir gently until just incorporated. The batter will become slightly bubbly and light. Do not overmix.
⏱️ 2 min - 4
Cook the pancakes: Heat a griddle or large non-stick frying pan over medium heat. Add about 1 tablespoon of butter and let it melt and coat the surface. Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed between batches.
⏱️ 15 min - 5
Serve: Stack the warm sourdough pancakes on plates. Spoon a generous amount of the warm apple compote over the top. Garnish with a pat of butter and a drizzle of maple syrup, as desired. Serve immediately.
⏱️ 1 min