Lesson 6: Sourdough Pancakes

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Pancakes…. I am sure this is a food many of us are familiar with. After all pancakes are a part of our culture and are great with a topping of butter, fruit or some maple syrup.

In all of our live classes we cover making pancakes, since this recipe lets you start cooking right away while getting used to working with sourdough starter.

Pancakes when made with sourdough starter can be low in gluten and if the starter is allowed to sit for up to 12 hours before use the amount of gluten will be even more greatly reduced. Pancakes also freeze well, making them quick snacks when the need arises.

They are so easy to make and very versatile. There many different types of add-ins that can be used and these don’t change the recipe. Blueberries are are one of the most popular, but don’t forget chocolate chips, coconut chips, and other fruits.

Pancakes are a great way to use your extra starter left over from other baking.

Sourdough improves nutrition by:

• pre-digesting starches, get 2 times the nutrition, eat half as much, avoiding extra calories
• breaking down gluten, which may result in a bread that gluten-sensitive people can eat
• helps nutrilize phytates (phytic acid) helping to keep minerals free for absorption, zinc, iron, magnesium, and phosphorus.

For the recipe, see lesson documentation on Sourdough Pancakes.

Continue to Lesson 7 – Sourdough Muffins —>

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