I’m pleased to bring you a guest post today from Jo of Nourishing Time. She has put together some delicious sourdough rye pancakes to share with the HRFV readers. I love sourdough because of the tangy flavor. It’s also great because the fermentation breaks down phytic acid and increases the nutritional properties in grains. If you like this recipe you’ll find other great stuff on Jo’s blog Nourishing Time and on her Facebook page! -Hannah, Healy Real Food Vegetarian
From Jo of Nourishing Time:
Pancakes. Mmmmm. They are my favorite breakfast. And sometimes even lunch or dinner. Mmmm. I could eat them for breakfast every day. I like them fluffy and soft and perfect. When making pancakes from grains such as wheat and rye, it’s best to use sourdough starter and soak them overnight. This makes them easier to digest and increases the nutrients they provide as well. The first time I made sourdough pancakes, they were annoyingly chewy–I forced myself to eat them because I don’t like wasting food. But I didn’t give up. Eventually I found perfection, and today I’m going to share it with you!
Sourdough Rye Pancakes:
1 cup sourdough starter (where to buy sourdough starters)
2 1/4 cups milk
1/2 cup rye flour
1 1/2 cup all purpose flour
Lots of butter to cook with
Maple syrup and/or favorite toppings
1. Before going to bed, mix the sourdough starter, milk, and rye flour together and break up clumps. Add the all purpose flour and mix again then cover with plastic wrap. Ideally you’ll let the mixture soak for 8-12 hours. If your starter is on the thinner side (ie. you use 1 cup water to 1 cup flour), start with only 2 cups of milk–you can add more in the morning if needed.
2. When you wake up, set your griddle or skillet to preheat on low heat (I like to use cast iron). Melt the butter and whip together with the egg, honey, vanilla, and baking soda. If you are adding other extracts or spices, you’d add them now as well. I recommend using a sweeter variety of honey, especially if you plan to eat these pancakes without syrup! Combine with flour mixture.
3. Add butter to the griddle and use a 1/4 cup measure to pour batter in. You may spread gently if you kept your batter pretty thick. As soon as pancakes are flippable (they edges will dry out a little and the top will be bubbly), flip them. Do not press down! Let cook for 30 seconds or so and remove.
4. Continue cooking all the pancakes, then serve with plenty of butter and your favorite toppings.
I love my pancakes with butter, strawberries and Grade B maple syrup. What are your favorite pancake toppings? Let us know by leaving a comment!
About the author Jo
Jo is an attached mom to her smarty-pants son and a full-time student majoring in Public Health. She is fascinated with holistic healing and loves to read, cook and watch Grey’s Anatomy in her spare time. She blogs at Nourishing Time about natural ways of improving health through food and positivity. You may like Nourishing Time on Facebook by clicking here.
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