Sourdough Pancakes-2 – Breakfasts

2 cups Active Whole Wheat Starter

2 Eggs

2 teaspoons brown sugar

1/4 cup Non Fat Dry Milk (optional)

1 teaspoon baking Soda

Mix the active starter, eggs, powdered milk, and brown sugar. Stir well with a wooden or plastic spoon. Add either water or whole wheat flour until the batter reaches the desired consistency. This will require a little experimentation since some like the batter to be as thin as melted ice cream, while others like it to pour thick and slowly. Stir in the teaspoon baking soda, allow to stand for a minute, then pour or ladle onto a hot, oiled griddle (cast iron works best). Flip when bubbles pop in the center & serve when both sides are golden brown. I always use whole wheat starter as it produces pancakes with a much richer, nuttier taste than if white flour is used. I keep a small crock with about 4 cups of starter either actively growing or stored in the refrigerator. You can use starter directly from the refrigerator, but for optimal results, prepare the 2 Cups of active starter the night before by mixing one Cup refrigerated starter, one Cup whole wheat flour, and a 1/2 cup warm water. Let grow overnight and prepare batter in the morning just before cooking. Variations: 1. Add a cup of blueberries or other fruit before cooking. 2. Try adding 1/2 Cup buckwheat, cracked wheat, wheat germ, etc. 3. Omit brown sugar and add 1 Cup granola for extra-nutty pancakes. Waffles: Add 1/4 Cup vegetable oil to basic recipe and cook in a Waffle Iron for delicious waffles.






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