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.
1 cup pure maple syrup
¼ cup unsulphured molasses
2 tablespoons unsalted butter
Pinch of kosher salt
1 pint strawberries, hulled and halved
1¼ cups all-purpose flour (about 5⅜ ounces)
½ cup whole-wheat flour (about 2 ounces)
3 tablespoons granulated sugar
2 teaspoons baking powder
1½ teaspoons kosher salt
1¼ cups whole milk
1 cup prepared sourdough starter (see Note)
2 large eggs
3 tablespoons unsalted butter, melted, plus more for greasing griddle
Step 1 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.
Step 2 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.
Step 3 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.