Traditional Sourdough Pancakes

December 7, 2019 • 0 comments

Traditional Sourdough Pancakes
This recipe is from the book 'Alaska Sourdough' by Ruth Allman. Unlike regular pancakes, this sourdough version offers a much more complex flavour. We typically add raspberries and serve with a touch of maple syrup or mixed berry compote. They can easily be made vegan by replacing the egg with 1 tbsp of ground flax mixed with 3 tbsp of water and left to soak a few minutes. They can also be made wheat free by using rye sourdough.



2 cups Red Fife (Rye works too) Sourdough Starter
2 Tbsp maple syrup
4 Tbsp oil
1 egg (or egg substitute)
1/2 tsp salt
1 tsp baking soda

Combine sourdough starter, maple syrup, egg and oil and mix well. Dilute baking soda in 1 Tbsp of warm water (Add the baking soda
last thing; when ready for the batter to hit the griddle). Fold gently into your pancake mix. DO NOT BEAT. Notice deep hollow tone as Sourdough fills with bubbles and doubles. Bake on hot griddle as you would a normal pancake, adding fresh fruit/nuts/veggies as desired.

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