Sourdough Pancakes
This is an easy way to use up soughdough starter. The pancakes are delicious and they reheat well. This is not a particularly sweet pancake and its yeasty flavor makes it versitle to use for lunches as well as topped with syrup for breakfast.
Ingredients
- 4 TBS melted butter or coconut oil The coconut oil produces a lighter texture than the butter.
- 2 eggs
- 1 Cup Milk or alternative I use Silk Almond Cashew milk with pea protein or homemade cashew milk.
- 1 tsp vanilla omit if using a vanilla flavored milk substitute
- 1 1/2 Cup sourdoough starter Can be used right out of the refridgerater but best if allowed to warm on the counter for a couple hours.
- 1/2 Cup raw rolled oats I use old-fashioned
- 1 Cup flour white or whole grain
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Mix oil (or melted butter), eggs, milk and vanilla in a bowl
- Add sourdough starter
- Add the rest of the ingredients and stir well.
- If the batter seems too thick add a little more milk.
- For the full "sourdough effect" let the batter sit for at least 30 minutes and up to a few hours. This is very optional.
- Cook on a hot griddle or pan using 1/3 to 1/2 cup batter for each pancake. (or less if you want small pancakes).
- They are ready to flip when the tops are covered with bubbles and the edges begin to looked cooked.
- Cooking time will vary depending on how thick your batter is and how big you make the pancakes. I have found these take a bit longer to cook than traditional pancakes.
- Serve hot with your choice of topping. My favorite is all natural dark roast peanut butter and pure Maine maple syrup.