This has been a busy pancake week. My sister came to visit and we had pancakes at least three times while she's been here. The first time was the most sourdoughy I've made and my wife was a fan. What I tried that made the difference. This time instead of using 1 teaspoon of soda I used 1/4 and I made enough for another adult so the batch size was bigger.
The problem. Less soda=less fluffy. So I'm getting more sour but the fluff is going down. I've also started getting up, adding all of the ingredients, egg and sugar and then placing in a warm spot while I take a shower. This is similar to the concept when making sourdough bread when you add the flour and let it sit for an hour before making the dough and letting it leaven. My thought is that the 30-45 min from adding sugar (high energy) until I cook the cakes should energize the yeast. I'm not sure if it's worked as I haven't repeated the process.
Yesterday, I had the opportunity to take my sister to Sam's Sourdough Cafe and I tried to eek their secret out of the waitress with the resulting comment of "it's complicated". Perhaps if I eat enough pancakes there, they will have sympathy. Then again I think I may have stumbled on the solution but I won't mention it until I've tried it.
Until next time.
Yuuummmm ... sourdough pancakes at Sourdough Sam's.
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