Why Sourdough Pancakes Are a Hit Among Food Lovers
Sourdough Pancakes - A Return to Roots That Tastes Better Than Ever
Pancakes. A word that evokes memories of childhood, weekend mornings, and the aroma of frying batter wafting from the kitchen. While traditional recipes use yeast or baking powder, a new—or rather old—trend has been emerging in recent years: sourdough pancakes. Their distinctive taste, better digestibility, and adaptability to various dietary needs make them destined to become a staple in modern cuisine. Whether you prefer the classic, gluten-free option, or have a penchant for spelt, sourdough can create something extraordinary.
Why Sourdough Pancakes?
Sourdough is not just a trendy fad of hipster cafes. It is a living culture maintained in kitchens for generations. Unlike instant yeast, which works quickly but lacks depth in flavor, sourdough requires time—and that is its main advantage. During fermentation, some components of the flour break down, which improves digestibility and simultaneously adds a subtle tanginess to the batter that beautifully complements sweet syrup or fruit on the plate. Many also praise that sourdough products do not leave a heavy feeling, unlike those made from regular leavened dough.
Moreover, having active sourdough at home—whether wheat, rye, or gluten-free—it's a shame not to use it for more than just bread. The recipe for sourdough pancakes can easily be adapted to the available ingredients and dietary restrictions. And the result? Fluffy, moist, yet light pancakes that adults and children will love.
Maškrtnica and the Magic of Traditional Baking
One reason sourdough pancakes have gained wider recognition is the popularity of food blogs dedicated to traditional baking with a modern twist. One of the most notable is the blog Maškrtnica, where the author not only shares her recipes but also educates readers on how sourdough works, how to properly feed it, or how to experiment with it in unconventional recipes.
Sourdough pancakes by Maškrtnica have become a favorite recipe in many households. The recipe is simple yet thoughtful. It uses wheat sourdough, which is mixed with flour and water in the evening and left to work overnight. In the morning, you just need to add egg, a pinch of salt, a bit of sugar, and possibly milk. The batter is ready to cook and smells so good that it makes your mouth water instantly.
Variations for Every Appetite
One of the greatest advantages of sourdough batter is its versatility. The basic recipe can be adjusted to personal preferences—you can add grated apple, cinnamon, vanilla, or finely ground nuts. The batter can also handle plant-based milk or egg alternatives if cooking for vegans or those with allergies.
A special place is reserved for gluten-free sourdough pancakes, proving that even those with celiac disease or gluten intolerance can enjoy a hearty breakfast without compromise. This can be achieved using buckwheat or rice sourdough, or teff flour sourdough, which is popular in African cuisine. Some experimentation with flour ratios and dough hydration is needed, but the result is definitely worth it.
On the other hand, for those who like to stick to Czech tradition, there are sourdough pancakes made from spelt flour. Spelt is an ancient type of wheat with a mildly sweet taste, perfect for sweet baking. It does contain gluten, but in a different form than regular wheat, and is often better tolerated by sensitive individuals. Additionally, it gives pancakes a golden color and a pleasant nutty aroma.
When Breakfast Becomes a Celebration
Imagine a Saturday morning. Sunbeams lazily drift through the windows, the wooden floor in the kitchen slowly awakens under bare feet, and a warm, homely aroma rises from the pan. Plates pile up on the table—fluffy pancakes that are different from what we are used to. They are more tender, tastier, and keep you full all morning. When topped with homemade jam, maple syrup, or perhaps a spoonful of yogurt and a handful of fresh blueberries, it creates a breakfast that even a cafe would envy.
And therein lies the magic of sourdough. It gives food time to mature, and you—to enjoy it slowly and consciously. In an era of instant solutions and fast-paced life, it is a small act of rebellion. And perhaps that's why it tastes so exceptional.
A Fairy Tale Recipe
For those who want to start, here is a simple guide to sourdough pancakes.
Ingredients:
- 200 g of active sourdough (wheat or spelt)
- 200 g of flour (wheat, spelt, or gluten-free mix)
- 250 ml of water
- 1 egg
- 1–2 tablespoons of sugar (or another sweetener)
- a pinch of salt
- 1 teaspoon of baking soda (optional—for extra fluffiness)
- vegetable oil for frying
Instructions:
- In the evening, mix the sourdough, flour, and water. Cover and let ferment overnight at room temperature.
- In the morning, add the egg, sugar, salt, and optionally soda. Mix well and let it rest for another 15 minutes.
- Heat a pan, lightly grease it with oil, and fry the pancakes on both sides until golden.
- Serve with any toppings—syrup, fruit, nut butter, or sour cream.
And what if you don't have sourdough? Start today. All it takes is a little flour and water, patience, and a few days' time. And who knows, you might become a sourdough enthusiast who inspires those around you.
As renowned culinary journalist Michael Pollan says: "Cooking is one of the most important things we can do in life—because we're not just cooking food, we're cooking up relationships." And sourdough pancakes are a beautiful example. They are more than just food. They are moments at the table, stories shared over breakfast, and the scent of home that cannot be replaced by any fast food.
Whether you opt for Maškrtnica's recipe or create your own version, one thing is certain: with sourdough in the kitchen, a new chapter begins. Slower, more mindful, and tastier.
