Whole Wheat Sourdough Pancakes Sourdough Pancakes
Many people steer away from sourdough pancakes and who can blame them. Too often sourdough pancakes end up having the texture of a pair of old galoshes. Here is a recipe that makes a flavorful and tender pancake that everyone will enjoy. This recipe will make 8 -10 good sized cakes.
1 ½ cups sourdough starter
1 ½ cups buttermilk
1 ½ cups whole wheat flour
1 Tbs. sugar
½ tsp. salt
1 tsp. baking soda
1 large egg
Combine charged sourdough with the buttermilk and let it rest for an hour. Combine the sugar and salt and incorporate them with the wet ingredients. Separate the egg and beat the yolk then add the yolk to the mixture. Add the baking soda to the mixture and let the batter rest for a couple of minutes, you will see the batter start to bubble. Beat the egg white to a meringue like consistency and set aside while the baking soda is working. Gently add and mix in the flour, do not over mix, small lumps of flour in the batter are desired. Add the egg whites and gently fold them in. If done correctly, you will have a very light and airy pancake batter. Pour around ¼ onto a greased grill and cook until the edges of the pancake are dull and the top is bubbly. Flip the cake and cook until the bottom is golden brown.
Many people steer away from sourdough pancakes and who can blame them. Too often sourdough pancakes end up having the texture of a pair of old galoshes. Here is a recipe that makes a flavorful and tender pancake that everyone will enjoy. This recipe will make 8 -10 good sized cakes.
1 ½ cups sourdough starter
1 ½ cups buttermilk
1 ½ cups whole wheat flour
1 Tbs. sugar
½ tsp. salt
1 tsp. baking soda
1 large egg
Combine charged sourdough with the buttermilk and let it rest for an hour. Combine the sugar and salt and incorporate them with the wet ingredients. Separate the egg and beat the yolk then add the yolk to the mixture. Add the baking soda to the mixture and let the batter rest for a couple of minutes, you will see the batter start to bubble. Beat the egg white to a meringue like consistency and set aside while the baking soda is working. Gently add and mix in the flour, do not over mix, small lumps of flour in the batter are desired. Add the egg whites and gently fold them in. If done correctly, you will have a very light and airy pancake batter. Pour around ¼ onto a greased grill and cook until the edges of the pancake are dull and the top is bubbly. Flip the cake and cook until the bottom is golden brown.
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