Saturday, May 14, 2016

Melt in your Mouth Sourdough Pancakes

This weekends pancakes were an experiment.  I had LOTS of wild yeast/whole wheat sourdough starter with the kitchen stove wrapped in plastic all week while my new counters were put in. So I made some whole wheat pancakes with mostly starter and they were really tasty - fairly thin but melt in your mouth soft.  Making enough to feed three or four people, we put the leftovers in the freezer to heat up later. Wild yeast sourdough starter has a slower rise time than traditional sourdough so additional leavening was used so I didn't have crepes

1 and 3/4 cups Azures Standard wild yeast sourdough starter (bring to room temperature)
1/4 cup whole wheat pastry flour
3/4 tsp salt
2 Tablespoons honey
splash of vanilla
pinch of spice (cinnamon, nutmeg or cardamom)
1 extra large egg (or two small)
4 Tablespoons butter melted
1 Tablespoon hot water
1 teaspoon baking soda

Mix sourdough starter, flour, salt, vanilla, spice, egg and melted butter (last) in larger bowl.

In a cup mix 1 Tablespoon of hot water with the baking soda and stir in right before you cook them.



  1. Your food always makes me drool. We are totally into millet flour for pancakes. Try it out!
    Making pumpkin soup tomorrow, will let you know how it goes!

  2. We had pancakes just the other night! I'm not a huge fan of them but every now and again they make for a good supper!



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