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.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky bu...
Read more

Sourdough Waffles

Image
I first decided to make Sourdough Waffles as a way to meet two needs. I was craving waffles, and I wanted a way to use the sourdough discard left from feeding my sourdough starter . Throwing away the discard every day feels wasteful, so I try to find ways to use it when possible. It worked for the waffles, but I found that letting the batter set overnight better develops the flavor. You can make it either way. If you want to let it set, use one day's discard to make the batter and make the waffles the next day. I prefer to make the batter early in the day and leave it in the refrigerator until the next day. It works great.    I like to serve them with fresh fruit and just a touch of maple syrup.  I bought a mini-waffle maker to make mine because I wasn't sure how committed I was to making waffles and didn't want to invest in an expensive waffle maker until I was. Using the mini-waffle maker takes a long time, but I probably won't replace it for a while because waffles...
Read more