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!
Be sure to check out Erin’s Oh-So-Fluffy Sourdough Pancakes, which truthfully, are better than these. Erin teaches her pancakes in the Sourdough eCourse. Come on and join us!
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.
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I have been wanting to get my sourdough starter going again, and this is one other reason to inspire me.
.-= Rebecca´s last blog post… Tuesday Twister – 11/10/09 =-.
Looks great. That makes an amazing amount of pancakes. I’ve been using another sourdough pancake recipe that is very good but next time I’ll give yours a try. I think you just might be the Queen of sourdough 🙂
.-= Millie´s last blog post… Congee (Sort of) =-.
So where do you buy your wheat pastry flour?
I can’t wait to try these
Jami – I grind mine from *soft* wheat berries – but I know it is for sale in the bulk bins in the health food store, or possibly Sherm’s. Not sure if it would be organic if it is Sherm’s.
Pam Angulo says
Thanks for sharing your recipe. I want to start my own sourdough soon, and it’s nice to know that I can use the starter for more than just bread. 🙂
Yesterday I made some very fluffy WF pancakes, too! I used by my normal mix of half GF baking mix (brown rice, potato starch, and tapioca flours) and half whole spelt flour, and everything else was according to my usual recipe except one thing: I used soured milk instead of fresh. Lovely lift in those ‘cakes!
.-= Pam Angulo´s last blog post… A wild & traditional Thanksgiving feast =-.
What do you mean by ‘fed’ starter. I have some sourdough in the fridge, but haven’t used it for awhile – still don’t quite understand sourdough. should I feed it before using now?
Tara – what I mean by fed is get it out of the fridge and feed it equal parts water and flour. Let it sit for up to an hour, to come to room temperature. If your starter is still good, it will get bubbly, like it is working. Then use it in the recipe. Enjoy!
What kind of grain mill do you have and do you like it?
Sally Parrott Ashbrook says
Obviously I missed a shift in your diet. I thought your family was gf?
.-= Sally Parrott Ashbrook´s last blog post… My New Project (and a fabulous recipe to kick it off!) =-.
We were! Up until a little over a year ago – when I started soaking, sprouting and fermenting grains. My daughter and husband have no gluten sensitivity when I prepare grains in old fashioned methods.
I’m sorry I missed your question about the grain mill which you asked in January. Sheesh! I’m really late, aren’t I?
I have a Vita-Mix and here’s a post all about it:
One more thing. Here’s a post from last year where I explained the changes we made and the miraculous results (in our family):
Raw milk isn’t sold where I live. Can I use pasteurized milk in the sourdough pancake recipe? Thanks.
Michele – Yes, you can use pasteurized milk. The starter will keep it from spoiling.
I will be making these tomarow. I try to have a batch of pancakes in the frige for after school snack or for breakfast.
Karen C. says
My youngest dd cannot have milk, even raw milk. Can I substitute water or will it be too thin?
Katie Riddle says
YUM! I’ve been meaning to try this forever. Wednesday morning is THEE morning it will all begin. 😉
So, I made them for friends and my family this morning. I added apple and walnuts to them and they were… AMAZING! A new family favorite recipe! And our friends loved them too! Thanks so much!
So… I referenced this recipe on my newest post because this is my FAVORITE pancake recipe ever. Thank you. I’m new to blogging etiquette. Should I have asked you before linking to this recipe? Sorry. I can totally take the link down. Here’s my post: http://www.riddlelove.com/2010/10/piece-together-perfect-pancake-pancake.html
Let me know. 🙂
Katie — Thanks for linking to this recipe in your post! You don’t have to ask to link to any of our posts; it is totally fine (and appreciated)! Your pancake bar looks scrumptious. 🙂
Can I use Rye sourdough for this pancakes?
Banana Soup says
I realize this recipe is from a while ago, but I feel compelled to comment. This is one of the best things I have done with my sourdough starter. EVER. These pancakes are a new staple IN MY LIFE