Rustic Sourdough Pancakes

There’s something about a steaming stack of fluffy pancakes slathered in butter that just makes me want to smile. I can just imagine all of the farmers’ wives of America’s past giving me a pat on the back for starting the day off right; with a warm, hearty, homemade meal served fresh to the family. Well, I think this recipe would make even Ma Ingalls proud as she would fill her family’s bellies before sending them back outside to complete a full day’s work!

These lovely pancakes always get oohs and aahs from children and are a great way to start any Saturday morning. What your family might not know is that these may be the healthiest, most nutrient dense flapjacks ever set before them! This recipe uses sourdough starter to sour your batter and prepare the grains in it for best digestion and nutrient absorption. In an effort to always eliminate sugar and lower the glycemic index of our food, I choose to use pure stevia extract to sweeten these pancakes. You can, however, use honey if you prefer. Simply add it when you first mix the sourdough the night before.

This meal is best slathered in butter, topped with berries, and served alongside some creamy, scrambled farm fresh eggs and a steaming cup of coffee! Now ring that dinner bell; it’s breakfast time! ~ Caitlin

Rustic Sourdough Pancakes

Serves 8-10

Hands on Time: 30 minutes

Ferment Time: 8-12 hours

Recipe by The Humble Farmgirl

2 cups sourdough starter (discard can be used)

5 cups whole wheat flour of choice (freshly ground is preferable)

2 cups water

1/2 tsp. mineral salt

6 "doonks" (1/32 tsp.) pure stevia extract or 1/4 cup raw honey

3 eggs

1/4 cup melted butter (plus more for topping)

1 rounded tsp. baking soda

stevia sweetened maple syrup, pure maple syrup, or syrup of choice

fresh berries (optional)

Instructions:

The night before you plan on serving pancakes, mix starter, flour, and salt. Add honey at this time if using. cover with plastic wrap or a towel and leave overnight.

In the morning, mix in stevia, eggs, and butter and whisk well. Preheat a cast iron skillet over medium heat. right before cooking add baking soda and whisk well to to make sure no clumps of baking soda remain. When skillet is hot, melt a little butter in pan, then add 1/4 cup batter to the pan and fry until bubbles appear in the batter. Flip and repeat with the remaining batter. Top with butter, syrup, and berries. Enjoy!