Ok, so these pancakes are really what the pancakes look like in my opinion, i.e. not the mushy kind that you get at your favorite breakfast place. The key here is different leavening agents that create a complex flavor and a very fluffy texture. My recipe doesn’t use sugar at all, but you can add sugar or honey if you like.
- 1 cup of 100% hydrated sourdough starter (1/3 cup of discarded starter, 1/3 cup of water, 1/3 cup of flower, mix and let sit overnight)
- 1 cup of Kefir or Buttermilk
- 1/2 cup of water
- 1 egg
- 2 teaspoons of olive oil
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 3/4 cups of whole wheat flour
Put all ingredients together into a bowl:
And mix until you achieve pancake batter consistency:
Let it sit on the counter while you turn on your oven to 350F and let it warm up to the temperature. Get the baking sheet ready with the cooling rack on it. It will be used to finish the pancakes in the oven. Next, heat up your favorite griddle or non stick pan, add sunflower oil to cover and using about 3 tablespoons of batter pour your pancakes on the pan:
Once you see bubbles open on top and sides are firm you can flip them:
And about minute or two later take them off the pan and onto the cooling rack and put them into the oven for about 5-8 minutes:
It’s ready to serve immediately after you pull out from the oven. It goes great with greek yogurt and honey mixture (1/3 cup of honey and 1 cup of yogurt mixed together).