Oh how I love sourdough.
Especially sourdough pancakes. They have such a different flavor than most pancakes, the grainy, sour flavor is so wonderful and just melts in your mouth.
I also love that you start the batter the night before because you just get up in the morning, add some baking powder and eggs and there you go.
Quick, easy pancakes on a school morning.
And healthy as all get out.
Grains should really be a minimal part of your diet if you consider the traditional way of eating and how our bodies process food. If you want to read more in depth about this check out this article from the Westin Price Foundation.
Essentially, our grains should always be soaked before consumption to aid in digestion. There are anti-nutrients in whole grains that make them difficult to digest since we, as humans, lack four stomachs and elongated intestines to break these things down properly (like cows or goats), this makes it hard on our pancreas and irritating tannins, causing allergies and digestive disorders.
So this recipe, because it is fermented (the sourdough) and soaked overnight, breaks all this down and makes it easier for your body to digest.
Wahoo! Because it tastes amazing!
I did serve these with fresh Amish butter (my obsession lately) and maple syrup, but another healthy and delicious favorite of mine is greek yogurt and strawberries or raspberries drizzled with raw honey, yum-my!
So I am not including instructions to get your sourdough starter going, I use the Nourishing Traditions method using fresh ground rye flour and water only. It takes a week or two to get your starter going and nice and sour but once you have it you can turn just about everything into sourdough and it’s so much fun!
We enjoy pancakes, waffles, biscuits, muffins and of course the traditional sourdough bread – I make a spelt loaf that is to die for. I will try to get it posted here eventually. It takes about 5 days to make it all said and done but it is so worth it! In fact I have some sprouted spelt in the pantry just waiting to be turned into bread, so maybe soon.
Anyway, google sourdough starter instructions, pick one you like and get it going and once you have it, make these pancakes! Here is a starter recipe I have used many times with great success from one of my favorite websites.
- 1 cup sourdough starter, fed several hours before
- 1½ cups warm water
- 2½ cups flour (your choice, I use spelt or hard red wheat)
- 1 egg
- ⅔ cup milk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons oil (I use coconut or olive)
- The night before, combine the starter, water and flour in a bowl and cover with foil. Set it in a warm spot, I stuck mine in the oven (which was not on) just so it wouldn't catch a draft or anything, even though it is spring, it is still winter here.
- The next morning, mix the remaining ingredients together in a small bowl and then pour into the starter. Mix thoroughly and let sit for 5 minutes while you heat your griddle. This time allows the baking soda to activate and makes for nice fluffy pancakes.
- Once it has sat for 5 minutes and your griddle is toasty, add some butter or coconut oil to the griddle and, using a ¼ cup measuring cup, scoop the batter onto the hot griddle.
- Allow to cook until bubbly and the edges are lightly browned and then carefully flip and cook the other side.
- Dish up and serve!
#sourdoughpancakes #pancakerecipe #sourdough
Thank you for the recipe: http://joythebaker.com
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