Saturday, September 28, 2013

Sourdough Pancakes

Wow.  It is really unbelievable how good these are.  Who knew?  They sounded pretty weird when I first read about them in Wild Fermentation.

But they are ethereal, quite literally.  And of course delicious; actually, the most delicious pancakes I've ever had.  An if you're the type who wakes up hungry (I am not), there's practically no waiting for these to make it to your plate.

This recipe is adapted from The Tassajara Bread Book:

The night before:
1/2 cup starter
2 cup whole wheat pastry flour (or flour of your choice)
1/4 cup + 2 tablespoons rolled oats (or flour or other grain)
2 tablespoons wheat germ (or flour or other grain)
2 cups lukewarm filtered water

Mix together in a glass bowl, cover with a towel and let stand at room temperature in a draft-free spot overnight.

In the morning:
Remove a cup of the mix (this can be used your starter moving forward).  To the remaining mixture, add
1 beaten egg
2 tablespoons oil
1/2 cup milk (or more for a thinner batter)
1/4 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons rapadura sugar
1-2 tablespoons of chia, hemp, or other seeds or nuts (optional)

Mix ingredients gently but thoroughly.  Melt a couple pats of butter in a skillet or griddle on medium high heat.  Pour small (close to silver dollar-sized) pancakes and flip when they bubble and have cooked edges (really quickly).  Cook them about another 20-30 seconds (until cooked).

Serve with your favorite pancake toppings.

This also makes heavenly light, crispy waffles!

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