Food & Wine USA - (02)February 2021

36 FEBRUARY 2021

HANDBOOK

These sourdough

pancakes can be made

with a quick yeasted

batter if you don’t have

starter on hand. See the

note below for an easy

work-around.

Sourdough Pancakes with

Maple-Molasses Strawberries

TOTAL 40 MIN; SERVES 4 TO 6

At Little Goat Diner in Chicago, 2011 F&W

Best New Chef Stephanie Izard makes

fluffy pancakes using sourdough starter

and tops them with oat streusel and fruit.

Here, we use molasses-steeped strawber-

ries, making a breakfast that’s balanced

with sour, sweet, and bitter flavors.

MAPLE-MOLASSES STRAWBERRIES

1 cup pure maple syrup

1 / 4 cup unsulphured molasses

2 Tbsp. unsalted butter

Pinch of kosher salt

1 pt. strawberries, hulled and halved

PANCAKES

11 / 4 cups all-purpose flour (about 5^3 / 8

oz.)

1 / 2 cup whole-wheat flour (about 2 oz.)

3 Tbsp. granulated sugar

2 tsp. baking powder

11 / 2 tsp. kosher salt

11 / 4 cups whole milk

1 cup prepared sourdough starter

(see Note)

2 large eggs

3 Tbsp. unsalted butter, melted, plus

more for greasing griddle

1. Make the maple-molasses strawber-
   ries: Cook maple syrup, molasses, butter,
   and salt in a large saucepan over medium,
   stirring occasionally, until butter is melted
   and mixture is warm, about 5 minutes.
   Remove from heat, and stir in strawber-
   ries. Cover to keep warm.


2. Make the pancakes: Whisk together
   all-purpose flour, whole-wheat flour,
   sugar, baking powder, and salt in a large
   bowl. Whisk together milk, sourdough
   starter, eggs, and melted butter in a
   medium bowl. Add milk mixture to flour
   mixture, and stir until just combined.


3. Preheat a large cast-iron griddle or skil-
   let over medium-high; grease with butter,
   and reduce heat to medium-low. Scoop a
   heaping^1 / 4 cup (or scant^1 / 3 cup) batter per
   pancake onto hot griddle. Cook until sides
   of pancakes look set and tops are dotted
   with a few bubbles, 1 minute and 30 sec-
   onds to 2 minutes. Flip and cook until
   cooked through and brown on bottoms, 1
   to 2 minutes. Remove pancakes from

griddle. Wipe griddle clean. Repeat pro-

cess with remaining batter, re-greasing

griddle after each batch. Serve with

maple-molasses strawberries.

NOTE If you don’t have sourdough starter,

increase all-purpose flour in pancake

batter to 2^1 / 2 cups; whisk together with

remaining dry ingredients. Whisk

together 1 cup warm water and^1 / 2 oz.

instant yeast (2 envelopes) in a medium

bowl; let stand until foamy, about 2

minutes. Stir in milk, eggs, and melted

butter. Add milk mixture to flour mixture,

and stir until just combined. Proceed with

recipe as directed.