This recipe is great for using up extra sourdough starter. As an extra bonus, it's a super quick and healthy breakfast! There's no fermenting time involved, because there's no additional flour and the flour in the starter has already been fermented. If you have a sourdough starter, you understand that in order to keep your starter active you have to feed it, even if it's kept the fridge. To keep it from growing and taking over your kitchen, you need to either use it, or "discard" it. I'm not about to throw out perfectly good sourdough starter, especially when I'm using whole Einkorn flour. That's money in the trash; instead, I make pancakes and everyone's happy! Check out the banana and pumpkin variations below.
Easy Sourdough Pancakes
Makes about 9 pancakes
1 Cup Whole Grain Einkorn Sourdough Starter
1 Tbsp. Pure Maple Syrup or Honey
1/2 tsp. Salt
1/2 tsp. Vanilla, optional
1/2 tsp. Baking Soda
1. Beat eggs.
2. Mix in starter, sweetener, salt, and vanilla.
3. Add baking soda to batter and whisk together.
4. Cook on a hot 375-400 degree griddle.
Over-mixing can make pancakes chewy instead of light and fluffy. For this reason, it's best to use a hand whisk for pancake batter.
If your batter is too runny, there are three likely reasons:
1. Your baking soda is too old.
2. Your flour is not ground fine enough.
This can be remedied by blending your batter in a blender, before adding baking soda.
3. You're using a different type of flour.
Banana Pancake Variation
1 Mashed Banana, added to batter
1/4 tsp. Coconut Extract, Optional
1/4 tsp. Cinnamon, Optional
Macademia Nuts, Optional. Sprinkle Nuts Over Pancakes Before Serving, or Sprinkle Nuts Into Batter While It Cooks On First Side.
Pumpkin Pancake Variation
1/2 Cup Pumpkin Puree, added to batter
1/2 tsp. Cinnamon
Pecans, Optional. Sprinkle Pecans Over Pancakes Before Serving, or Sprinkle Pecans Into Batter While It Cooks On First Side.