Cherry Chocolate Sourdough Whole Wheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup King Arthur 100% Unbleached White Whole Wheat Flour 0.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 1.5 tsp Baking Powder .5 tsp Baking Soda .5 cup Sourdough Starter (by COFFEECHIT) 1 cup Milk, nonfat (skim milk) 1 tbsp Bragg Apple Cider Vinegar 1 Tbsp (15mL) Organic, Raw-Unfiltered w/Mother, Unpasteurized, Gluten-free .25 serving Lemon, fresh squeezed, juice of one whole lemon1 egg 1 tsp Almond Extract (by CRANKYGIRL) 2 serving Cherries Dark Sweet Pitted Frozen 1/2 Cup 2.5 serving Guittard Extra Dark Chocolate Chips (30 chips) 0.25 cup Nuts, Pistachios, Kirkland dry roasted,1ser=1/4 cup w/o shells .5 cup (8 fl oz) Yogurt, plain, low fat 0.5 cup Cheese - Ricotta; Low Fat (Lucerne) (by AKHOCKEYCHIC) 1 tbsp Canola Oil
If using frozen cherries, thaw them in a bowl on the counter or in the microwave. Toast pistachios or whatever nuts you are using, chop and set aside.
Mix 120 grams of white whole wheat flour (or a mixture of rye, whole wheat, and bread/AP flour), baking powder, and baking soda. Add spices if you like. I add about 1 tsp of (Saigon) cinnamon and about 1/2 tsp of cardamon. Mix in almond meal if you're using it. Set aside.
In a 2-cu measuring cup or small bowl, pour 1 cup of (any) milk. Add the vinegar and/or lemon juice. Let sit about 15 minutes so it curdles (or just use buttermilk if you have it). Whisk in one egg till combined. Whisk in 1/2 cup of (ripe) sourdough starter if you like. Add to dry ingredients you've mixed so far. Thoroughly combine and set somewhere warm for 45 minutes-ish. When a little bubble, stir in salt, and then rest in a warm spot till bubbles start rising again. Fold in cherries and chocolate chips and/or toasted pistachios or any nuts (or save any for toppings). Rest if needed for bubbles to rise.
While waiting, combine yogurt and ricotta with any cherry juice from thawed cherries. Plain yogurt is just as nice on the pancakes, if you prefer.
In a large skillet, heat 1 tablespoon of canola or other high heat oil till shimmering, then back the heat off a little. Ladle 1/2 cup servings of batter into skillet. Cook until holes from rising bubbles form and stay. Flip and cook about 30 secs on other side. My skillet does three pancakes at a time. If doing two rounds, keep first batch in a warmed oven until serving.
Serve with the yogurt/ricotta sauce, nuts, and maple (or brown sugar/butter) syrup if desired.
Serving Size: 3 servings of 2 pancakes (or 2 of 3!)
Number of Servings: 3
Recipe submitted by SparkPeople user DEBSELF.
Mix 120 grams of white whole wheat flour (or a mixture of rye, whole wheat, and bread/AP flour), baking powder, and baking soda. Add spices if you like. I add about 1 tsp of (Saigon) cinnamon and about 1/2 tsp of cardamon. Mix in almond meal if you're using it. Set aside.
In a 2-cu measuring cup or small bowl, pour 1 cup of (any) milk. Add the vinegar and/or lemon juice. Let sit about 15 minutes so it curdles (or just use buttermilk if you have it). Whisk in one egg till combined. Whisk in 1/2 cup of (ripe) sourdough starter if you like. Add to dry ingredients you've mixed so far. Thoroughly combine and set somewhere warm for 45 minutes-ish. When a little bubble, stir in salt, and then rest in a warm spot till bubbles start rising again. Fold in cherries and chocolate chips and/or toasted pistachios or any nuts (or save any for toppings). Rest if needed for bubbles to rise.
While waiting, combine yogurt and ricotta with any cherry juice from thawed cherries. Plain yogurt is just as nice on the pancakes, if you prefer.
In a large skillet, heat 1 tablespoon of canola or other high heat oil till shimmering, then back the heat off a little. Ladle 1/2 cup servings of batter into skillet. Cook until holes from rising bubbles form and stay. Flip and cook about 30 secs on other side. My skillet does three pancakes at a time. If doing two rounds, keep first batch in a warmed oven until serving.
Serve with the yogurt/ricotta sauce, nuts, and maple (or brown sugar/butter) syrup if desired.
Serving Size: 3 servings of 2 pancakes (or 2 of 3!)
Number of Servings: 3
Recipe submitted by SparkPeople user DEBSELF.
Nutritional Info Amount Per Serving
- Calories: 525.4
- Total Fat: 21.3 g
- Cholesterol: 4.2 mg
- Sodium: 691.0 mg
- Total Carbs: 64.8 g
- Dietary Fiber: 9.1 g
- Protein: 21.7 g
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