Sourdough Pancakes with Maple-Molasses Strawberries
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.
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.