Sourdough Pancakes

Some of you probably saw this one coming after last week's post of sourdough starter... It is a bit predictable. I like to serve them with slightly warmed berries and/or cherries. They are also good with the traditional maple syrup. I've made them several times now, and we have enjoyed them each time! I just might make them tomorrow for breakfast.
Sourdough Pancakes
 
1 cup sourdough starter
1 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flaxseeds
2 tablespoons hot water
2 tablespoons date sugar
2 tablespoons hazelnut pulp*
2 tablespoons maple syrup
1 cup hazelnut milk

Mix flaxseeds and hot water in small bowl. Set aside to thicken.

Mix together flour and baking soda in medium bowl.

Stir together sourdough starter, sugar, maple syrup, flaxseed mixture, hazelnut pulp and hazelnut milk in large bowl.

Stir dry ingredients into wet ingredients. Mix until just blended being careful not to overmix. If necessary, add more plant-based milk to thin out batter. Batter will lumpy. Set aside.

Heat a cast iron griddle pan** or ceramic skillet until water beads up and evaporates almost immediately.

Ladle approximately ¼ cup of batter on the skillet for each pancake.

Cook until bubbles appear across the top of the pancake and edges look dry.  Gently flip pancakes using a turner. Cook until underside is done, probably between 40-60 seconds. Flipper will slide under it easily when done.

Keep warm under a towel while making rest of pancakes.


*The pulp leftover from making hazelnut milk. If you buy hazelnut milk, or a different plant based milk, you can use nut butter as a substitute.

** Using a cast iron skillet will result in slightly darker pancakes, or at least mine always does.

Note: I use organic ingredients whenever possible.

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