During the long cold winter months here in NE Ohio, it’s futile to think about gardening all the time! There are still many long months of cold and snow left (they’re predicting a few inches overnight). To keep myself from going crazy, I spend my winter months learning to do new things. I finally mastered sourdough bread, so now I’m learning to use sourdough in places besides bread, like muffins and pancakes. One reason I like sourdough is because the grains are soaked overnight, this is supposed to make them easier to digest and much more nutritious. On Tuesday morning I finally made my first batch of sourdough pancakes and they were a HUGE hit.
I used the basic recipe from Mother Earth News and amended it to suit my tastes. I used my sourdough starter and some freshly ground whole wheat flour, along with some buttermilk leftover from my butter making, eggs from the local farm. We topped them with some homemade butter and some local maple syrup (soon enough we’ll have our own maple syrup).
1 cup sourdough starter* (I like to use recently fed starter)
1 cup water or buttermilk (I’ve made both and much prefer buttermilk)
1 cup flour (I use 100% whole wheat freshly ground white wheat)
In a large bowl, mix these 3 ingredients just until combined (don’t over mix) and let stand overnight. I use raw milk buttermilk in mine and it doesn’t bother me to let it sit out overnight, it has beneficial bacteria in it, so I don’t worry about the milk going bad. *I feed my starter white flour, so my pancakes were half whole wheat.
1/4 cup melted coconut oil or butter (allow to cool slightly)
1 tablespoon of sugar (or 1 tablespoon of honey) I omit this
1/2 teaspoon of salt
1 teaspoon of baking soda
vanilla & cinnamon to taste if desired
*you can add a few Tablespoons of powdered milk if you used water in your starter above instead of using buttermilk
The next morning, sprinkle sugar, salt and baking soda over the starter sponge you made the night before (I always put my baking soda through a screen to get rid of any lumps). Whisk egg and butter or coconut oil together then add to sponge mix. Add additional buttermilk if the sponge mix seems to thick for pancake batter (depends on whether you like thick or thin pancakes, this batter is slightly thicker than normal). Mix until combined and allow to sit for 30 minutes before making pancakes.
Drop batter by quarter cups on a buttered, preheated cast iron pan. Cook pancakes until golden brown on both sides, flipping them once only when tops are bubbly and edges look like they’re starting to dry (I guess you know how to do this so I don’t need to explain it too much).
Some of the recipes I’ve read don’t use baking soda, I’ll be making a batch soon without. I hear that it helps reduce the sourness of the pancakes, so if you’re pancakes are too sour, add another half teaspoon of baking soda. Next batch I’ll try making without any baking soda to see how sour they are and how well they raise.
Mr Chiots loved these pancakes, he said they were the fluffiest pancakes I’ve ever made. One great thing about soaking the whole wheat overnight is that it reduces the bitterness of the whole wheat. I must agree, these didn’t taste like they had as much whole wheat in them as they did. I’ll try making some buckwheat pancakes soon as well. I’m not as huge a fan of buckwheat as I am whole grain or oatmeal pancakes.
What’s your favorite kind of pancake?
Food Related Books I Love