Making your own Sourdough Pancakes

Fellow blogger and friend Lawyerchik came bearing gifts  October of 2010.   She knew I love to putter in the kitchen so she gave us me (us) personal copy of  The Tassajara Bread Book.  What can I say, but wow….

Last month a recipe for Sour Dough pancakes caught my eye.

You have to try them.

I am not a big pancake eater.

These were not like anything I’d ever had before.

There’s a reason it says “heavenly” under the recipe in the book.

If you don’t already have a sour dough starter in your frig you’ll have to  acquire some.  There are several ways  this can happen.

A.  someone can give you some (I’d be glad to if you want…just give me something to cover postage )

B.  you can make your own…see instructions below.

As a wanna be homesteader, I think it’s fun to have some just sitting in the frig waiting to be activated, but that’s just me

Sour Dough Starter

Combine (1) tablespoon of dry yeast,

2  1/2 cups warm water,

2 teaspoons sugar (or honey)

2  1/2 cups flour

Let ferment for 5 days, stirring daily.  (store in a jar, crock, or we use a #1 plastic container..anything but metal)

The starter can be kept indefinitely in the refrigerator, although it is perhaps best to use it once a week.  If the liquid rises to the top during storage (and it does)  stir it  in again.  The starter has the consistency of thick mud.

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Sour Dough Pancakes

Heavenly  (and they really are that good)

(2-6 servings)

Night:  Mix up sour dough sponge  (2 1/2 cups whole wheat flour, 2 cups water and 1/2 cup starter)

Morning:  Replenish starter from this new batch.

( Since I took out 1/2 cup from the starter the night before, I add at least 1/2 cup of this new batch back to the original starter…you are feeding your starter when you add this back).

Second thing… the first time or two we made this pancake, I did mix up the sponge the night before, definitely gave the pancakes a hint of sour dough, but I was pinched for time a few weeks ago, and just made the pancake batter w/o letting it set over night.  We actually liked these better.

For every 2 1/2 cup of whole wheat flour used in the original sponge, add:

(1) egg, beaten

2T oil (corn oil)   (I DM have been substituting olive oil)

3/4 to 1 cup milk (whole canned, or instant)    (I have tried both Almond  Milk, and 1% skim)  the 1% gives the pancakes a richer finish, but they both taste great)

1 t salt

1 t baking soda

2 T brown sugar  (I have probably been putting in 4  to 6 T of brown sugar.  I have a sweet tooth)  You may not even want to use syrup  because of the extra brown sugar/ although I still do/ because of my sweet tooth)

Mix dough thoroughly, with egg, oil, and milk. Combine salt, soda and brown sugar, and sprinkle over batter.  Fold in gently,.  Let sit a few minutes before frying.  Make them small.

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Well, that’s it for tonight.   Had a big day helping a friend build a cattle shed.  Once I get inside a warm house, get cleaned up and something to eat, I fade pretty fast.  In a typical day, I will burn between 4500- 6000 calories @ work, which is another reason I love a hearty breakfast.

Came across this neat graphic of a grain of wheat…thought I would include it.  Just think, when you grind your own wheat, you get all of the goodies. not just the endosperm.

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