Sourdough Pancakes

First up I decided to make some pancakes using the starter, the flour I had ground from the sprouted wheat and the leftover buttermilk from the biscuits.  It's always great when I can think up something that uses up several odds and ends left in the kitchen.  Even better, what I thought up works for the real food challenge.

Speaking of using up, Tuesday is Pancake day (otherwise known as Shrove Tuesday or Mardi Gras) and so perhaps this recipe will inspire you to make a few pancakes too.

These pancakes went together quickly and cooked up light and airy.  I expected them to be hearty given that they are whole grain, but they weren't heavy at all.  

The starter I made is at 75% hydration.  Many of the starter recipes I had seen online called for 100% hydration (using equal parts by weight of flour and water to feed your starter).  If your starter is more liquid then mine, you may want to cut back on the buttermilk at first so that you get the best pancake batter texture.  You can always stir in more later.

Also, because I had them, I tossed a few frozen blueberries onto each pancake after pouring the batter onto the pan.  It was really tasty.  Finally, feel free to play with the sweetener you use, or skip it altogether if you are going to be adding fruit or syrup to your pancakes.  The best thing about recipes is playing with them to get them to taste exactly how you like it.

Sourdough Buttermilk Pancakes

a Short Attention Span Girl original

makes about 20 four inch pancakes

1 C sourdough starter

1 t baking soda

1/2 t salt

3/4 C sprouted wheat flour

1 egg

2 T brown sugar

2 T melted butter 

3/4 C buttermilk

Put the starter into a mixing bowl.  Stir in the baking soda, salt and flour.

In another bowl beat together the egg and sugar.  Mix in the butter and buttermilk.

Stir the liquids into the starter mixture and stir until well combined.

Let the batter rest.  Meanwhile, heat a skillet over medium heat.

Lightly butter or oil the pan and cook the pancakes using about 1/4 C batter for each pancake.  Cook unil the batter is bubbly and the edges look a little dry.  Turn and cook the second side.

printable version - sourdough_pancakes.pdf

-- marcella