A springy and flavorful pancake that you make overnight
Time
prep 0:30
total 12:00
Yield
6 to 8 servings
Ingredients
Ingredients
1 cup
bubbly sourdough starter
2 cups
lukewarm water
2-1/2 cup
whole-wheat pastry flour (and/or white)
2
Tbls Vegetable Oil
1/2
Tsp Salt
1
Tsp Baking Soda
Instructions
1) In a large bowl combine sourdough starter, water, flour, and sugar. Cover and leave to ferment 8-12 hours
2) Beat eggs and add to batter with oil, salt, and baking soda*. Stir until batter is even
3) Brush with oil and heat cast-iron pan, griddle, or whatever you cook pancakes on
4) Ladle as much batter as you want and spread it out
5) When bubbles form, flip the hotcake
6) Flip and eat or stash in a warm oven
* You can beat the baking soda into 1 Tbsp water if you want to be all technical about it
Author's Comments
This recipe is taken from "Wild Fermentation" by Sandor Ellix Katz, which is an awesome book about fermented foods. Buy it now.
If I have wheat and flour... I'll use 1 cup of wheat to 1 1/2 cup white.
Instructions
1) In a large bowl combine sourdough starter, water, flour, and sugar. Cover and leave to ferment 8-12 hours
2) Beat eggs and add to batter with oil, salt, and baking soda*. Stir until batter is even
3) Brush with oil and heat cast-iron pan, griddle, or whatever you cook pancakes on
4) Ladle as much batter as you want and spread it out
5) When bubbles form, flip the hotcake
6) Flip and eat or stash in a warm oven
* You can beat the baking soda into 1 Tbsp water if you want to be all technical about it
Author's Comments
This recipe is taken from "Wild Fermentation" by Sandor Ellix Katz, which is an awesome book about fermented foods. Buy it now.
If I have wheat and flour... I'll use 1 cup of wheat to 1 1/2 cup white.
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breakfast, hot cake, pancake, sourdough pancake