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Sourdough Pancakes

Servings 30 medium size pancakes
Author Sonja

Ingredients

  • 1/2 cup sourdough starter just flour and water-go here to read about how to make a start
  • 1 1/4 cups filtered water plus an additional 1/2 cup water later
  • 2½ cups whole wheat flour your choice, I use spelt or hard red wheat
  • 1 cup almond milk or milk of choice
  • 2 T organic sugar I use evaporated cane juice
  • 2 T coconut or olive oil
  • 1 t baking soda
  • 1 t salt

Instructions

  1. Mix together sourdough start, 1 1/4 cups of filtered water, flour, and milk in a non-metalic bowl until it is just combined.
  2. Cover with a towel or plastic wrap, and leave on the counter overnight.
  3. In the morning mix together the additional 1/2 cup of water, sugar, oil, baking soda, and salt in a different bowl (it doesn't matter if this bowl is non-metallic).
  4. Add the sugar water mixture to the sourdough start bowl, and mix until combined. If the dough is too thick, add almond milk or water by the tablespoon until you reach a desired pourable consistency.
  5. Heat griddle with oil, and pour a shy 1/3 cup of batter per pancake (or make them your desired size)
  6. Cook until you see bubbles, and then flip to cook the second side.
  7. The second side cooks faster than the first, so check the bottom of the pancake frequently until the pancake is golden brown.