These yummy pancakes are very easy to whip up, and very filling. The taste is a bit nutty, with a touch of the sourdough “zing” but I find the “zing” isn’t as strong with whole wheat as with white flour.
I do not use white flour – including in my sourdough starter and breads so these pancakes are truly 100% whole wheat, to which I have added some flax seeds for a boost of Omega-3 and fiber.
1 cup sourdough starter
1/2 cup whole wheat flour (I grind my own for maximum freshness and nutrition)
1/4 cup warm milk
1 Tablespoon flax seeds
Combine all ingredients in a bowl and mix well.
Let it sit until it begins to rise. The time will depend on the starting temperature of the sourdough starter as well as the temperature of the milk and the kitchen. With room temperature starter and warm milk, it usually takes about 7-10 minutes. Cold will slow it down.
When the mix has gotten bubbly and begun to rise in the bowl, pour a bit of oil in your pan or on your griddle and let it get hot enough to sizzle a drop of water.
Gently pour batter, without stirring it down, onto hot, oiled surface and cook on one side until surface is no longer wet and underneath side is light golden brown.
Flip pancakes and continue cooking until both surfaces are light golden grown.
Serve with maple syrup or your choice of jam.
Makes 6 pancakes, 2-3″ across.
My husband and I can eat 3 of these each and they literally hold us from breakfast to late afternoon while working on the homestead. Then a bit of cheese or fresh fruit gets us through until dinner.
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