Name: Simple Sourdough Pancakes
Prep time: 480 min
Cook time: 5 min
Yield: 1
Ingredients: 1 cup spent sourdough starter; 2 cup whole wheat flour; 1/4 cup safflower or sunflower oil or melted butter; 1/4 cup sugar; 1 cup whole milk; 1 cup water; 1 pinch sea salt; 2 large eggs; 3 tsp baking powder

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Harvest Eating Podcast Episode 425-Making Sourdough Starter & Sourdough Pancakes

In this episode of Harvest Eating, I will walk you through a quick sourdough starter recipe and technique.

I will also discuss making simple whole wheat fermented sourdough pancakes which are to die for!

Making the starter is easy, you’ll need:

kitchen scale for gram measurement
purified water (not from the tap)
glass jar, about 3/5 liter or so
whole wheat or rye flour (can use AP or bread flour but prefer the former)
time….like 5-7 days for a very mature starter

Day 1, 9 am

Weigh 200 grams of purified (not city) water in the jar. Add 180 grams of flour, stir well and cover loosely, leave on the counter.

Day 2, 9 am

Scoop out all but one quarter of the starter and discard. Repeat process from day 1, mix well, then cover loosely.

Day 3, 9 am

Ya, you guessed it, repeat process from day 2.

Day 4, 9 am

The same thing from day 3, however at 6 pm feed again, the same process. Instead of tossing this spent starter, save it. Now that the starter is active we save the spent starter for use later. Pancakes are just one way to use it, recipe below!

Day 5, 9am & 6 pm

Same as day before…keep doing this 2 more days or until starter really bubbles up and increases ast least 3 times in size…..shouls be active…..like this..

At this point you can use the starter to bake bread but always after a feeding and letting it get very active for 4-5 hours. I usually feed early am then start my baking early afternoon.

Sourdough Pancakes

Here is a simple recipe to use the spent starter for sourdough pancakes.

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Simple Sourdough Pancakes

Amazing flavor nad texture, you will love tese simple pancakses.

Prep Time8 hrs

Cook Time5 mins

Course: Breakfast

Cuisine: American

Keyword: sourdough, pancakes, whole wheat

Servings: 1

Author: keith snow

Equipment

non stick or cast iron skillet

Ingredients

1 cup spent sourdough starter
2 cup whole wheat flour
1/4 cup safflower or sunflower oil or melted butter
1/4 cup sugar
1 cup whole milk
1 cup water
1 pinch sea salt
2 large eggs
3 tsp baking powder

Instructions

Before bed add starter to a large bowl.
Add flour, water, milk, oil, mix well and place in the fridge.
The next morning, add sugar, eggs and baking soda, whisk well until batter is well-combined. Let sit 30 minutes to 1 hour.
In skillet preheated for 15 minutes on medium heat, spray with cooking spray of use butter, then ladle pancake batter in, like 4 ounces at a time.
Let cook until bubbles form aroudn the edged, flip, cook on the other side until it looks done.

sourdough pancake batter — Sourdough Pancake Batter

Love these carbon steel pans! But consider using Xtrema ceramic cookware as well.

Finished pancakes….dont’ use cheap butter….this is Kerrygold!

Waffles? Heck Yeah!