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 (see Resources for sources). 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!
See all Basic Recipes.
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 Wardeh Harmon.
This post is part of Pennywise Platter Thursday at The Nourishing Gourmet.
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
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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.
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!
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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?