I bake bread on a fairly regular basis, but I still end up with excess starter. I detest tossing it out so I am always playing around with different ideas to use it up. It has to be easy, need no prep time and most importantly, it has to taste really good.
A couple weeks ago I shared my Cheddar Jalapeño Sourdough pancake recipe and they were a big hit here at Nature Way.
Today I played around with another savory flavor profile and this combination turned out just as tasty! This one has bacon, bacon, bacon paired with a smoked Gouda and green onions that caramelize as you cook these.
Honestly, have you ever tried anything with bacon and cheese that wasn’t the bomb? Are you hungry yet?
Begin by feeding your starter. I add 1 cup water and 1 cup flour to my starter with every feeding. Stir until you have a nice smooth lump free batter.
Once you have your batter and the rest of the ingredients ready to go start by heating a couple tablespoons of vegetable oil in a heavy bottomed skillet over medium heat.
Once the oil is hot pour about a 1/3 cup of batter into the pan.
Use the back of a measuring cup to spread out the batter in the pan. You want a fairly thin pancake so that it cooks all the way through before the outside burns.
After you have the batter in the pan top it with some chopped green onions, diced bacon and grated smoked Gouda cheese.
Once the pancake has a rich golden brown crust on the first side, carefully flip the pancake and immediately top with a heaping mound of shredded Gouda cheese. It will start to melt and get all gooey.
The cheese on the bottom will develop a crunchy crust as it browns. Keep an eye on it so that it doesn’t burn. You can serve this up with a gooey cheesy top or flip the pancake again so that the cheese on both sides has a chance to brown and develop a nice crunchy crust.
Drain on a paper towel. Serve with a few drops of your favorite hot sauce and a generous dollop of sour cream or ranch dressing.
Bacon Gouda Sourdough Pancakes
Equipment
- Sourdough starter
Ingredients
- 1 cup flour
- 1 cup water
- 1 cup sourdough starter
- 6 strips bacon, cooked and crumbled
- 3 green onions, chopped
- ½ cup smoked gouda cheese, shredded
- serve with sour cream
- hot sauce, optional
Instructions
- Add 1 cup water and 1 cup flour to starter. Stir until you have a smooth, lump free batter.
- Heat 2 tablespoons oil in a heavy bottom skillet (cast iron or non-stick) ove medium heat.
- Once oil is hot pour about ¼ cup batter into the skillet.
- Top batter with a tablespoon chopped green onion, generous tablespoon bacon and shredded cheese.
- When pancake is golden brown on the bottom, flip and top pancake with shredded cheese.
- Cook until pancake is golden brown and the cheese on top is melted and gooey.
- Pancake can be served with melted gooey cheese or continue to cook.
- Flip pancake and cook until cheese is golden brown with a cheese skirt.
- Remove from heat and drain on a paper towel.
- Serve with a few drops of hot sauce and a dollop of sour cream or Ranch dressing.
Whether you decide to serve these up with a melty and gooey top or crunchy with a cheese skirt; either option is absolutely scrumptious!
These really hit the spot! They really started our day out on the right foot. Even my picky teenager gobbled them down. Not only are they a great brunch option, but they would be great as a late night snack or any time of the day for that matter. Let me know if you give these a try and love them as much as we do!
These look scrumptious! But maybe I’m getting my sourdough timing wrong:
I have 1 c starter. I throw out half, then add 1 c water and 1 c flour? Then wait 24 hours. Then throw out half (pancakes!) Add another 1 c each water and flour, wait 24 hours and make something else? Or keep in the fridge?
Lucie, I typically keep mine in the fridge and feed once a week, equal amounts water and flour. When I want to bake sourdough bread I take it out of the fridge, give it a feed and leave it out on my counter overnight. It seems to “wake” it up so I get better rise for loaves. I usually make pancakes with starter that I just fed, otherwise they are really thin and don’t want to cook in the middle.
Thanks!
You are most welcome Lucie! I hope you enjoy them.