Sourdough Pancakes
Preserved cooking illustration

Sourdough Pancakes

Sourdough Pancakes

Sourdough Pancakes

INGREDIENTS

460 grams (2 cups) active sourdough starter

Note: you might need to triple the feeding of your sourdough starter in preparation for this recipe

140 grams (1 cup) sifted flour (wheat, einkorn, spelt, buckwheat etc.)

2 eggs, beaten

1/2 teaspoon sea salt

1/2 teaspoon baking soda

butter, coconut oil or ghee (for frying the pancakes)

Mix active (ie, fed within the last 6-8 hours) sourdough starter with flour, adding water as necessary (one tablespoon at a time) to reach a batter-like consistency. Place the batter into a mixing bowl, cover and allow to rest at room temperature for 8 to 12 hours. Beat in the eggs, salt and baking soda. If your batter is too thick, thin it with a bit of milk, cream or water. Warm a skillet over medium-high heat, add 1 tablespoon of frying oil of choice. Once melted, reduce heat to medium-low, then spoon 1/4 cup of batter into the pan. Cook each pancake until bubbles begin to rise to the surface, about 2 to 3 minutes; flip and continue to cook another 2 to 3 minutes. Continue working in batches, adding more frying oil as necessary.

Recipe and Image Courtesy of Chenoa Bol

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.