It is pancake Saturday again! And another good reason to make sourdough pancakes is that it is easy. I like the sound of tat word, easy, when it comes to fixing healthy, nutrient dense meals. A mother with little people appreciates it because the children can help too.
I have modified this recipe in different ways. I substituted butter for coconut oil to make it dairy free; and wheat flour for spelt and barley flour. The starter I use is rye. Depending on the ratio of water and flour that he starter is fed, it will effect the thinness or thickness of the batter. Here is a matter of preference.
Ingredients:
1 cup of sourdough starter
2 cups of water
3 cups of whole grain flour (1 cup barely, 2 cups spelt)
3 large eggs
4 tablespoons of maple syrup, honey, maple sugar, or rapadura (optional)
1/4 cup of coconut oil
1 teaspoon of baking soda
1 teaspoon of salt
Instructions:
Adding 1/2 cup of more spelt flour will make them more dense. You can use all spelt but not all barley. As a rule I like to use 1/3 of barley in my baking.
to 24 hours before you want to eat, combine in a large bowl the starter, water, and flour. Make sure that you have plenty of room for this mixture to rise. If it is a very hot day, beware of leaving it too long as it will ferment very quickly. I usually make this up the night before, for breakfast, or the morning of, for dinner. In colder weather, I have done this recipe for up to 24 hours.
After the soaking period, add the rest of the ingredients, and combine well. A whisk is helpful. If you want thinner pancakes you can thin with water (or milk). Drop about 1/4 of a cup of the batter on a lightly oiled hot griddle (over medium to medium-high heat) until the the top is set, and the bottom lightly browned. Flip the pancake and cook until the pancake is lightly browned on the other side. Repeat until all of the batter is used, re-oiling the pan as needed.
Serve with real maple syrup, butter, or a fruit topping and whipped cream.
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