Though I used a 100% whole wheat sourdough starter for this recipe, other sourdough cultures will work. If the batter is too thick after adding the egg and butter, it can be thinned with additional water or milk.
Whole Wheat Sourdough Pancakes
adapted from this recipe [1]
1/2 cup mature sourdough starter
3/4 cup whole wheat flour (3 oz)
3/4 cup water (6 oz)
2 tbsp honey
1/2 tsp salt
1 tsp baking soda
1 large egg, lightly beaten
4 Tbs melted butter or oil
1/2 cup fruit or nuts(optional)
1. About 8-12 hours before making the pancakes, mix 1/2 cup sourdough starter with the whole wheat flour and water in a non-reactive mixing bowl. Cover loosely, and let the sponge sit at room temperature.
2. Stir the honey, salt and baking soda into the sponge, then whisk in the egg and melted butter or oil. Avoid over beating the batter.
3. Let mixture sit for about 5 minutes, while heating griddle or electric skillet to around 375°F.
4. Lightly grease griddle with butter or oil.
5. Spoon batter onto griddle or hot skillet (1/4 cup batter will make about ten 5″ pancakes).
6. Let pancakes cook until edges look dry and bubbles slow down or stop forming on surface. Flip pancake, then cook another 20-30 seconds. Serve immediately.
Servings: 10
Nutrition Facts
Nutrition (per serving): 104 calories, 47 calories from fat, 5.3g total fat, 33.4mg cholesterol, 250.8mg sodium, 52.8mg potassium, 12.6g carbohydrates, 1.6g fiber, 3.5g sugar, 2g protein, 11.7mg calcium, 3.1g saturated fat.