With the ever-increasing interest towards gluten and grain-free diets, it seems like starting your day with pancakes may have run its course. But, with many folks jumping on the bandwagon, I proudly hold my ground and do my best to make a case for traditional culinary practices, like fermentation.
That being said, pancakes and other starchy ingredients are usually saved for loungy Sunday brunches or special treats when guests are in town. Topped with fresh berries and our own maple syrup, they are a delicious and deeply nourishing.
How to Make Sourdough Pancakes
2 cups sourdough starter
1/2 cup acorn flour
1/2 cup freshly milled wheat/spelt/einkorn flour
2 eggs, gently whisked
1 tablespoon baking powder
2 teaspoons ground cinnamon
pinch of sea salt
Place the sourdough starter in a bowl and vigorously stir in the acorn and wheat flour until well incorporated and aerated.
Cover with a cloth and let stand at 70°F for 6-8 hours, or overnight.
Once ready, fold in the whisked eggs and remaining ingredients.
Cook 2 ounce portioned in a well-greased skillet.
Serve with butter and maple syrup.