Sourdough Pancakes

A classic breakfast. Sourdough pancakes are so hearty and satisfying! With a little preparation the day before, this recipe can be made quite quickly and then fried into classic pancakes, or thrown into a sheet pan for a faster option.

Ready in 20ish minutes

Serves 4-6 people

Ingredients

• 2 cups of sourdough starter

• 1 1/3 cup of flour (Spelt or Einkorn is recommended for the nutrients)

• 1/2-1 cup of milk (look for the perfect pancake consistency. I've found that with whole grains, this varies)

• 2 beaten eggs

• 3 tbsp of maple syrup

• 1/2 tsp of baking soda

• 1/2 tsp of salt (ancient sea salt is best!)

• A sprinkle of ceylon cinnamon

• 4 tbsp of melted butter or olive oil (if you like it's flavor, coconut oil is good too)

  
  

Preparation

1. The night before you make pancakes, mix the flour, sourdough and milk (water can be used instead of milk) in a large bowl. You are looking for a perfect pancake consistency; a little experimenting with this recipe will lead you to find the thickness that you prefer.

2. Cover the mixture and leave on the counter overnight.

3. Next morning, add the rest of the ingredients to the bowl and stir until everything is combined. Be careful not to over-stir. Add more milk if necessary.

4. Then, heat a pan on medium heat. Grease the pan and start cooking!

5. Pour the batter into the pan 1/4-1/3 cup per pancake.

6. Flip every 3-4 minutes or until it looks cooked through.

7. Enjoy with a helping of butter and maple syrup!

   
   

Tips

1. For a sheet pancake, follow the instructions above, except when the batter is ready to be cooked. Preheat the oven to 425°F. Grease a baking sheet very well. Pour the batter onto the baking sheet and, using a spatula, gently even it out. Bake for 15-20 minutes, or until golden brown on top.