California: Sourdough pancakes

History: This food was introduced during the Gold Rush in the Mid-1800’s through which miners and settlers used sourdough starter, which became a key part of the state’s culinary heritage. While sourdough bread is the most famous in this state, people started to consume more sourdough pancakes and it is became a more popular treat in California.

Symbolism: This plate symbolizes California’s Gold rush era, and it self-resilience.

Ingredients

For the Starter:

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 cup sourdough starter

For the Pancakes:

• 1 cup sourdough starter
• 1 cup all-purpose flour
• 1 cup whole milk (or water, for a lighter texture)
• 1 large egg
• 2 tbsp granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp unsalted butter (melted) or oil
• Optional: 1/2 tsp vanilla extract

For Cooking:

• Butter or oil for the frying pan

1. Prepare the Overnight Sponge

1. In a large mixing bowl, combine the sourdough starter, flour, and milk.
2. Mix well, cover loosely, and let it sit at room temperature overnight (6-12 hours). The sponge will bubble and rise as it ferments.

2. Make the Pancake Batter

1. The next morning, add the egg, sugar, melted butter, and salt to the sponge. Stir until well combined.
2. Sprinkle the baking soda over the batter and gently fold it in. The batter will become light and airy.

3. Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
2. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
3. Flip and cook for another 1-2 minutes until golden brown.

4. Serve

• Serve the pancakes warm with butter, maple syrup, fresh fruit, or your favorite toppings.