1 lb 2 oz sourdough starter, fed the prior night (active and fed at a 60% water/40% flour by weight)
2 tablespoons maple syrup
3 tablespoons oil
2 eggs, whites and yolks separated
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Butter, or cooking spray
Maple syrup, for serving
Confectioners’ sugar, finishing salt, berries, whipped cream, for serving (optional)
Special equipment: 4 (3.5×1.5) inch deep pastry rings (check Amazon)
Pre-heat a griddle or cast iron pan with rings on them on very low heat.
While the pan is heating, mix starter, syrup, oil, egg yolks, and salt until thoroughly combined.
Meanwhile, beat the egg whites until soft peaks form. Add the sugar and vanilla and continue whipping until stiff peaks form.
Mix in about 1/2 cup of the egg whites into the batter; then gently fold in the rest of the egg whites until incorporated. The batter should be fluffy.
Liberally grease the inside of the ring (bottom and sides) using the butter or spray.
Pour a scant 1/2 cup batter into each ring. Place a lid or bottom of a pan on top of the skillet or on top of the rings, and cook on very low heat until the top of the batter begins to dry, 3 to 6 minutes.
If you’ve greased sufficiently, you should be able to lift the rings leaving the pancake on the skillet. Flip the pancake and cook for 3 more minutes or so.
If the rings won’t separate easily from the pancake, use oven mitts and a spatula to flip the entire ring and pancake. If the pancake does not fill the ring, tap the pancake down into the ring until the other side rests on the skillet. See photo below. Cook for 3 minutes or so. Separate from ring.