Pancakes are a sort of indulgent weekend breakfast for Ed and I. This recipe takes some of the guilt out of eating bread for breakfast by making it fermented bread.
Serves 2 | Makes four 10" Pancakes
Sourdough Starter (about 1/2 cup)
3/4 cup, plus 1/4 cup Flour
3/4 cup, plus 1/4 cup Water
2 Tbs Sugar
1/2 tsp Salt
1/2 tsp Baking Powder
Healthy oil for cooking, I use coconut oil
The night before, combine the sourdough starter, flour, and water in a medium sized bowl. Consider using a combination of whole wheat and white flour for added flavor and nutrition. Cover the bowl with a clean dish cloth and let sit on the counter overnight.
In the morning, transfer 1/4 cup of the sourdough starter into a clean glass container. Mix in 1/4 of flour and 1/4 cup of water, cover, and set aside for your next project.
To the remaining sourdough starter, add the eggs, sugar, and salt. Heat a 10" skillet over medium low heat. Add a tablespoon of oil to the skillet and about a quarter of the batter. You may need to smooth out the batter to cover the bottom of the skillet. Cook until the bottom is golden, flip and cook till the second side is golden. Repeat with the remaining batter. Keep finished pancakes in a warm oven until ready to serve.