Johnny LOOOOOOVES pancakes. (He calls them “bay-bay” and makes a little hand-shaking motion with his palm facing up like he’s flipping a pancake. I just think it’s adorable.)
I try to do sourdough instead of regular flour products whenever possible since it’s SO much better for you (digestion, nutrient absorption, breaks down gluten and phytic acid… the whole nine yards), and I’ve found a recipe we really like for sourdough pancakes. It’s delicious, and I like that it doesn’t have any added flour, so you really get the full effect of sourdough.
Related: Template for a Healthy Diet
This recipe is from the book The Art of Baking with Natural Yeast, which I highly recommend picking up if you’re interested in learning more about sourdough. The book isn’t perfect (some recipe instructions are slightly incomplete–but it’s not hard to figure out what’s missing), but it is a wealth of information with easy-to-follow directions for getting started with sourdough.
The refrigerator method of keeping a sourdough starter is GENIUS. I had no idea such a thing was possible until I read this book. 🙂
Anyway, here’s the recipe. Let me know if you try it and what you think!
Delicious Natural Yeast Pancakes
Makes approximately ten 6-inch pancakes
1/4 cup milk
3 Tbsp. extra virgin olive oil
1/4 tsp. salt
1 tsp. baking powder (optional, for extra fluffiness)
1 egg, whisked
1 1/2 cups active sourdough starter (stirred down to reduce bubbles)
Combine all ingredients, except egg, in a bowl.
Mix briefly until combined, taking care not to overwork the batter.
Fold whisked egg into batter.
Cook, using 1/4 cup of batter for each pancake, and serve hot.