Recipes Breakfast + Brunch Pancakes Sourdough Pancakes with Maple-Molasses Strawberries 4.5 (2) 2 Reviews 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 strawberries, making a breakfast that's balanced with sour, sweet, and bitter flavors. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on January 15, 2021 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Yield: 4 to 6 serves Ingredients MAPLE-MOLASSES STRAWBERRIES 1 cup pure maple syrup ¼ cup unsulphured molasses 2 tablespoons unsalted butter Pinch of kosher salt 1 pint strawberries, hulled and halved PANCAKES 1¼ cups all-purpose flour (about 5 3/8 ounces) ½ cup whole-wheat flour (about 2 ounces) 3 tablespoons granulated sugar 2 teaspoons baking powder 1 ½ teaspoons kosher salt 1 ¼ cups whole milk 1 cup prepared sourdough starter (see Note) 2 large eggs 3 tablespoons unsalted butter, melted, plus more for greasing griddle Directions Make the maple-molasses strawberries: 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 strawberries. Cover to keep warm. 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. Preheat a large cast-iron griddle or skillet 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 seconds 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 process with remaining batter, re-greasing griddle after each batch. Serve with maple-molasses strawberries. Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee 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 ounces 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. Rate it Print