I am not a big fan of a traditional breakfast. Usually I am not that hungry early in the morning. On a typical day I will not eat until about 4-5 hours after I get up. I know they say that breakfast is the most important meal of the day, so I have been trying to get myself to have something earlier. Last week I decided to try making my own sourdough starter. Once that took off, I decided to try to make something with part of the daily discard. I thought, why not some whole wheat sourdough pancakes.
Whole Wheat Sourdough Pancakes Yield: 10-12 Pancakes (4-5")
What you will need:
1/2 cup of your sourdough starter (the unfed discard works just fine)
2 cups whole wheat flour (I like Bob's Red Mill)
1 3/4 cups of water (a little more if needed)
1/2 tsp of baking soda
1 tsp of vanilla
Maple Syrup of choice
Toppings of your choice: butter, jam, powdered sugar, fruit
How to Make The Pancakes:
The day/night before you want to make the pancakes mix the sourdough starter, flour and water really good and then let it sit on your kitchen counter at room temperature overnight, 8-12 hours at least, to work its magic. If your kitchen is generally on the cool side, I like to put mine in my oven with just the light on. That typically keeps it at the right temperature for it to do its thing.
Within a few hours you should see it starting to bubble up and certainly by the next morning there should be some good activity.
When you are ready to make the pancakes, mix in the rest of the ingredients and make sure the batter is a good consistency.
Cook the pancakes as you normally would. Enjoy them while hot with your favorite toppings.
What to do with left overs:
I like to make a double batch of these and then freeze my leftovers so I can then pull them out when a craving hits, pop them into the toaster and have a great breakfast! Tip: My last batch, the one from these pictures, I tried the batter after 24 hours and it was good. I let it sit out another 24+ ( so 48+ total) and then put it in the fridge overnight. When I made those pancakes the next morning, O-M-F-G! The flavor was much, much deeper! This is what I will do going forward.
Comments