- Level: Easy
- Total: 40 min
- Prep: 32 min
- Cook: 8 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 130 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 30 milligrams
- Sodium
- 122 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 6 grams
Ingredients
For the Sourdough Starter:
1 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
1/2 cup apple cider
3 tablespoons packed light brown sugar
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
For the Pancakes:
1/2 cup all-purpose flour
1 large egg, slightly beaten
1 teaspoon baking soda
1 small tart green apple (such as
Granny Smith), unpeeled, diced
1 to 2 tablespoons unsalted butter
Maple syrup or honey, for serving
Chopped pecans, for garnish (optional)
Directions
- Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110 degrees F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight.
- The next morning, make the pancakes: Whisk 1/2 cup flour, the egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or nonstick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired.
