Tuesday, November 23, 2010

Sourdough Pancakes

This recipe is doubled what the "average" family would eat (we're 8, 1 of which is a breastfeeding infant)- it usually feeds us with a few leftover for the babies to snack on the next day - it also makes a great medium for PB&J sandwich (or almond butter in our case).


1 cup medium thickness sourdough starter

4 cups whole grain flour (I use whole wheat)

2-3 cups filtered water (if you can)

4 eggs, lightly beaten

1-2 teaspoon sea salt

2 teaspoons baking soda

1/4 cup butter (or other healthy oil)

(optional 1/4-1/2 cup natural sweetener, just depends on if you like sweet pancakes - I usually leave this out)

About 12 hours before you plan to use it, put flour and starter in a bowl, then add enough water to make a pretty thick, but still easy to stir batter. Cover and put on top of the fridge overnight (or anywhere it's not cold lol). When ready to use, your batter should have small bubbles on top. Remove one cup of batter and put it back in the fridge (this is your sourdough starter still lol). Then add the rest of the ingredients and cook on a preheated skillet (oil as necessary). Ta da! :D

These go great as PB&Js, with a sausage wrapped up in them, or just as plain ol' pancakes! :)

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