It's time to try a James-Beard-Award-winning recipe for some truly knockout pancakes.
– Live sourdough starter – 2 ½ cups lukewarm water (90° to 100°F) – 3 ¾ cups all-purpose flour
– 3 1/2 cups Primary Batter – 2 1/2 cups sour cream – 2 ½ cups all-purpose flour – 5 extra-large eggs – ½ cup sugar – 4 tbsp unsalted butter – 1 tbsp kosher salt
1. Start by making the primary batter. Warm a large bowl by filling it with hot water. Empty it out. Plan to make this 8 to 12 hours ahead of time. Allow the batter to sit at room temperature for 30 minutes before you make the pancakes, and give it a good stir before using.
2. Combine the warm water and starter in the warm bowl. Beat for 4 to 5 minutes, or until the mixture is smooth. Cover the bowl with plastic wrap and place it in a warm area. 3. Let sit for 8-12 hours before making pancakes. Combine all ingredients until smooth and keep chilled until use. (It is better if you let the batter rest for at least 4 hours before using.)
4. Dollop ¼ cup of batter onto the skillet. Wait until little bubbles start to pop (cue chocolate chips!). Use a spatula to take a peek under the pancake. If it’s a golden color, flip it. 5. Once the second side is golden brown, flip the pancake onto a plate. Spread butter and pour warm maple syrup on top. 6. Taste the pancake and make more. Recipe makes 16 pancakes.