Sourdough Pancakes in the Dutch Oven

After trying Sourdough Biscuits, it was time to try a few variations of Sourdough Pancakes. We've been able to keep the starter alive, and although the jar is a bit crusty, I think that just makes the starter taste better. Don't you?

Dutch Oven Sourdough Pancakes

• 1 cup flour
• 2 tablespoons sugar
• 1 1/2 teaspoon baking soda (too much? - try 1 teaspoon)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup starter
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 egg

Combine the dry ingredients and wet ingredients separately, then gently mix together. Spoon onto a lightly greased, hot Dutch oven, and flip when the bubbles start popping. Serve warm, with butter and jam or syrup.

For an added treat, add some crisp bacon (4 slices cooked and crumbled), berries (3/4 cup) or chopped nuts (1/2 cup) to the batter!

The original, plain, pancakes.

Here's the bacon version. It was quite scrumptious. Note that the second batch of pancakes is always better than the first.

Bacon Pancakes

The blueberry version was our favorite.

Blueberry Pancakes

However, the nutty version was quite delicious as well. We both loved the crunchy texture.

Walnut Pancakes