These are my new favorite pancakes. The sourdough creates little bubbles in the batter, resulting in spongy pancakes that soak up all the pure maple syrup and butter. The slight sour tang balances out the sweetness.
Some of you may know that I am in the process of moving (again!!!), and life is crazy, to say the least. So this post will just be a quickie. I can’t wait until we’re all settled in, and can get started on bake sale week! Any suggestions?
I was introduced to the world of baking with a hundred watt lightbulb. I remember as our car finally pulled into the woods near our home in Salem, Connecticut after a long drive from seeing our cousins in New Jersey. I had just inherited an avocado colored Easy Bake Oven as a hand-me-down, which was packed in the trunk for the four hour drive. As tired as I was, I couldn’t sleep, anxious to get my hands on it.
The next day, my mom entrusted my older brother and me with a box of Jiffy pancake mix and a little bit of sugar. We were suddenly on our way to culinary autonomy. Hours upon hours of it. As we would mix our batter we’d laugh ourselves silly doing our impression of the Swedish Chef and Julia Child all in one: “A leeetle bit more water. Now, a leeetle bit more flour.”
Honestly, I don’t know why it took me so long to figure out that the name of the bakery might just be the secret to the recipe. And I speak French, or did at one time, so I should have realized that the bakery is called Levain Bakery for a reason. “Levain” is the word the French use to describe a sourdough starter. Now, maybe it’s just a cool name they came up with for their bakery, and don’t actually put sourdough starter in any of their cookies. I don’t know for sure. But I think I may be on to something.
Before I go on, if any of you aren’t familiar with Levain Bakery, it is a little walk-down located in Manhattan, and sells huge warm cookies for four bucks each. Oooh, and they’re so worth it. The oatmeal raisin is like heaven.
My son is made out of rubber bands. I think.