We wanted fluffy – and we got fluffy. And sourdough to boot, which gives us all the benefits of pre-digesting the grain and neutralizing phytic acid for maximum mineral absorption. These are the most awesome pancakes ever. I promise.
I got a little booklet the other day, Baking with Sourdough by Sara Pitzer. This is an inexpensive 32-page booklet with many sourdough recipes. The only disappointment is that few of them are whole-grain. But what I really need to learn is there: the principles and the basic formulas. I used the Old-Fashioned Pancakes recipe for ideas on how to create these pancakes.
Another book I was reading recently – Wilderness Cooking – mentioned that baking soda and sourdough have an amazing reaction that fluffs up batters. I really saw that in action on this recipe. I’ve never seen such a fluffy batter!
The whole wheat pastry flour makes these pancakes white-flour soft and light. Give them a try – your family will love them!
Makes 30+ pancakes
- 1 cup fed sourdough starter
- 3 cups whole wheat pastry flour
- 3-1/2 to 4 cups raw milk
- 2 pastured eggs
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
The evening before, or 12 hours before, combine fed starter, flour and milk in a medium or large mixing bowl. Mix until smooth. Cover with a towel and leave out at room temperature for twelve hours, or overnight.
After resting time, pre-heat a seasoned cast iron skillet over medium heat.
Whisk eggs, baking soda and salt together in a small bowl. Add to the flour/starter mixture. Mix until smooth – but don’t beat.
Put butter or coconut oil in the skillet as needed to prevent sticking.
Pour batter by 1/4 to 1/3 cup scoops into the skillet. Turn when tops are covered with bubbles and edges look cooked. Cook the second side until it is browned also. Adjust heat of burner as necessary. Add more oil as necessary.
Garnish with butter or coconut oil and grade B maple syrup. Yumm!
© Copyright 2009 by Wardee Harmon.
This post is part of Pennywise Platter Thursday at The Nourishing Gourmet.
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