Sourdough Pancakes
Print recipe
| Serves | 2-4 |
| Prep time | 24 hours |
| Cook time | 10 minutes |
| Total time | 24 hours, 10 minutes |
| Meal type | Bread, Breakfasts |
Ingredients
- 1 cup Sourdough Starter
- 2 cups Water
- 2 1/2 cups Whole grain flour
- 3 Eggs
- 4 tablespoons Rapadura
- 1/4 cup Coconut Oil (melted)
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Note
Sourdough Pancakes are a great way to use your extra sourdough instead of throwing it away!
Directions
| Step 1 | |
| 12 to 24 hours before you want to eat, combine in a large bowl the starter, water, and flour. | |
| Step 2 | |
| After the soaking period, add the rest of the ingredients, and combine well. (If you want thinner pancakes, add more milk.) | |
| Step 3 | |
| Drop about 1/4 of a cup of the batter on a lightly oiled hot griddle (over medium to medium-high heat) until the the top is set, and the bottom lightly browned. Flip the pancake and cook until the pancake is lightly browned on the other side. Repeat until all of the batter is used, re-oiling the pan as needed. | |
| Step 4 | |
| Serve with real maple syrup, butter, or a fruit topping and whipped cream. | |
