Whole Wheat Sourdough Pancakes (one)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 107.0
- Total Fat: 2.3 g
- Cholesterol: 26.6 mg
- Sodium: 15.4 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
View full nutritional breakdown of Whole Wheat Sourdough Pancakes (one) calories by ingredient
Introduction
Use yogurt whey, if you can, instead of water, for a more sour taste. Just take non-fat, plain yogurt, strain it in the refrigerator... I use a coffee filter in a strainer... and the liquid is whey, the yogurt becomes greek yogurt. Use yogurt whey, if you can, instead of water, for a more sour taste. Just take non-fat, plain yogurt, strain it in the refrigerator... I use a coffee filter in a strainer... and the liquid is whey, the yogurt becomes greek yogurt.Number of Servings: 8
Ingredients
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1 cup sourdough starter
2/3 cup water
2 tsp honey
1/2 cup whole wheat flour
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1 egg - room temperature
1 tbsp olive oil
1/4 tsp salt
1/4 tsp baking soda
Directions
3 hours or more before you wish to cook, (overnight is good) mix the starter with the water, honey and flour in a large enough bowl to allow for expansion. Let it sit on the counter until you're ready to cook, if you cover it, do it loosely.
By the time you're ready to cook, the above mixture should be bubbly. Heat the griddle after spraying with cooking oil. Check for heat by sprinklin water drops on it: they should sizzle.
Add the egg, olive oil and salt to your mixture. If it's too runny add a bit of whole wheat flour. If it's a bit stiff, add a little water. Add the soda at the last minute because it will start activating the yeast. It should become bubbly again.
Add two spoonfuls onto griddle and make one cake, when the bubbles burst, flip over. Enjoy.
(I like to put in-season berries on top with a dusting of powdered sugar.)
Number of Servings: 8
Recipe submitted by SparkPeople user KATEMCPHEE.
By the time you're ready to cook, the above mixture should be bubbly. Heat the griddle after spraying with cooking oil. Check for heat by sprinklin water drops on it: they should sizzle.
Add the egg, olive oil and salt to your mixture. If it's too runny add a bit of whole wheat flour. If it's a bit stiff, add a little water. Add the soda at the last minute because it will start activating the yeast. It should become bubbly again.
Add two spoonfuls onto griddle and make one cake, when the bubbles burst, flip over. Enjoy.
(I like to put in-season berries on top with a dusting of powdered sugar.)
Number of Servings: 8
Recipe submitted by SparkPeople user KATEMCPHEE.
Member Ratings For This Recipe
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GIRDGIRL
Thanks Kate. I have been experimenting with my recipe, trying to make the perfect tangy pancakes. I've just been adding to my starter the night before, then taking 1 cup out in the morning to add the egg, oil, etc to. Do you think it makes it more sour to add the honey the night before? - 8/21/10
Reply from KATEMCPHEE (8/22/10)
Hi... try this:
The night before leave out on counter, covered loosely:
1 cup starter 2/3 cup water, mix, then add:
1 cup white whole wheat flour (King Arthur makes it) 2 TBSP sugar
Next am:
Heat pan
add 1 egg, 2 TBSP oil,
mix 1 TBSP H2O + 1 tsp baking soda
add, stir,
cook pancakes