https://youtu.be/bCBDMnZ7KFY
Back in the 70s, my husband John worked on a ranch in Wyoming every summer. The 16-hour days were long, but the hard work was fueled by a huge breakfast that always included fried eggs, scrambled eggs, oatmeal, Kellogg’s Corn Flakes with milk from a freshly milked cow, coffee, orange juice, hash browns, buttermilk pancakes and — drumroll please: sourdough pancakes made daily from a 100-year-old starter passed down through generations of ranching families. He had never even heard of sourdough before, but immediately fell in love with the wonderful tanginess of these pancakes. Though he ate mass quantities every morning with a teenage boy’s appetite, little did he know then how good they are for you.
Fast-forward to the next millennium, John and I try eat something with sourdough in it every day to take advantage of the nutritional power and belly balance that sourdough provides. He’s got a mild intolerance to gluten, but this seems to be the best way to take in the wheat-based carbs we crave to fuel our active lifestyle of daily skiing, hiking and biking.
This recipe is from Patrica Kendall’s book, High Altitude Baking. You shouldn’t need to make any adjustments to the amounts of ingredients.
Sourdough Pancakes
Makes 10 to 12 Pancakes
1 large egg
1 tablespoon milk
1 tablespoon butter, melted
1 cup Basic Batter
1/4 cup whole wheat or all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4-1/2 teaspoons baking soda(use the larger amount for fluffier pancakes)
Preheat a griddle to 375⁰ F. When the griddle is hot enough, cold water drops will skitter across the top. Don’t rush this! In a medium bowl, beat egg, milk and butter. Use a wooden spoon to stir in Basic Batter.
In a separate bowl sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture. Pour batter onto lightly greased griddle and do not turn until bubbles form on surface and then pop. Turn and cook until golden brown on both sides.
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