Whole Wheat Sourdough Pancakes

Written By:
WholeFoods Magazine Staff
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Recipe courtesy of KAMUT

Ingredients

1/2 cup cold liquid starter culture

1 1/2 cups KAMUT Brand wheat flour

1 1/2 cup warm water

1/2 teaspoon sea salt

1/2 teaspoon baking soda

2 tablespoons honey

2 tablespoons vegetable oil (KAMUT particularly recommends high oleic organic safflower)

1 egg

 Directions

1. Mix 3/4 cup of warm water, 3/4 heaping cup of flour and liquid starter (1/2 cup) in large bowl the night before - to create the sponge, let mixture set in a covered bowl at room temperature about 12 hours or until sponge has reached its peak.

2. Mix sponge to make it homogenous and remove 1/2 cup and put in covered jar in fridge to preserve your starter.

3. Mix honey, oil and egg in 3/4 cup of warm water and beat until everything is homogenized.

4.Sprinkle salt over sponge and gently fold in above mixture until it is well mixed then mix in the rest of the flour (a short 3/4  cup)  When this is mixed in, add the baking soda and only stir enough to mix it in.

Note: If your pancakes are too thin at this point, add a little more flour and if they are too thick, add a little more water to the batter.

5. Give pancakes a few minutes to rise.

6. Spoon desired amount of batter onto hot oiled griddle (around 300 degrees or to your preference – cook to your liking (normally need to flip them when first bubbles appear) – a light golden color on both sides is best – serve hot with your favorite toppings.

For variety add a little cracked grain, fresh berries or flax to batter.

Makes about 12 pancakes.

Published by WholeFoods Magazine Online, 5/27/2014