sourdough pancakes or waffles

Make a batch of sprouted sourdough batter.
Remove and store 1-2 c. of starter.
To remaining batter (about 1 quart), add and beat thoroughly:
          1 egg
          2 Tbsp. oil
          2 Tbsp. Sucanat or Rapadura 
          1/4 c. yogurt (or milk or other diluted dairy)
In a small bowl, mix together until even:
          1 tsp. salt (optional)
          1 tsp. baking soda
          (add 1/4 c. sprouted flour if needed, if batter is too thin)
Sprinkle over batter and gently fold into mix.
Batter will rise and foam. Let this occur for 5 minutes.
Pour tablespoonfuls of batter into a hot pan or griddle, making
          silver-dollar size pancakes.
Makes 25-30 pancakes.

Sourdough Pancakes or Waffles

Ingredients
  

  • 1 egg
  • 2 tbsp oil
  • 2 tbsp Sucanat or Rapadura 
  • 1/4 c yogurt (or milk or other diluted dairy)
  • 1 tsp salt (optional)
  • 1 tsp baking soda

Instructions
 

  • Make a batch of sprouted sourdough batter.  Remove and store 1-2 c. of starter.
  • To remaining batter (about 1 quart), add and beat thoroughly:  1 egg, 2 Tbsp. oil, 2 Tbsp. Sucanat or Rapadura, 1/4 c. yogurt (or milk or other diluted dairy)
  • In a small bowl, mix together until even:  1 tsp. salt (optional), 1 tsp. baking soda, (add 1/4 c. sprouted flour if needed, if batter is too thin)
  • Sprinkle over batter and gently fold into mix.
  • Batter will rise and foam. Let this occur for 5 minutes.
  • Pour tablespoonfuls of batter into a hot pan or griddle, making silver-dollar size pancakes.  Makes 25-30 pancakes.
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