Sourdough Pancakes


Source: Nourishing Traditions
Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour

Description

These pancakes have a pleasantly sour flavor from soaking the whole wheat flour overnight.  Soaking makes the flour more digestible and softens its flavor.

Ingredients

1/2 teaspoon
salt
1 teaspoon
baking soda
2 cups
whole wheat pastry flour
2 cups
yogurt
2 tablespoons
butter
2  
egg

Instructions

Soak flour in yogurt in a warm place overnight (cover with a damp towel).  The next morning, stir in the eggs, salt, baking soda and melted butter.  Thin with water to desired consistency.  Cook on a hot, oiled griddle or skillet. 
These pancakes cook more slowly than either un-soaked whole grain flour or white flour pancakes.  The texture will be chewy and the taste pleasantly like sourdough.  Serve with melted butter and raw honey, maple syrup, or homemade applesauce.

Notes

Use local products!  Try using Gleasons Grains' whole wheat flour, Butterworks Farm yogurt and Riverberry Farm Eggs.

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