by Gessell | Apr 19, 2020 | Healthy Food, Recipes, Sourdough
To help you get the most out of your sourdough starter, I’ve collected some of the best sourdough bread recipes from the internet. Time to get that flour out and start baking!
THE SOURDOUGH OBSESSION
When you catch the sourdough bug, baking everything with your sourdough starter can become a new hobby.
Or baking obsession.
But who can blame you? Baking with sourdough has soooo many benefits, not only does it end an irresistible flavor and texture, it also gives you a more nutritious and digestible end product.
To help you fuel your sourdough obsession, I’ve collected around the best sourdough bread recipes from the internet. You’ll find all sorts of yummy recipes that have you reaching for your starter day after day.
This post contains affiliate links, for which we may earn a small commission at no added cost to you. Read our affiliate disclosure here
TOOLS NEEDED FOR BAKING SOURDOUGH
Before we get started, let’s go over some of the most helpful tools you will need when baking sourdough bread. I’m sure most of you already have a loaf pan of Some sort but beyond that here are some other essentials that you will want to have.
First of all, get this book! This book will literally change your life. You wouldn’t think that a book about bread baking would have the ability to change someone’s life but seriously, this book is really good. Just check it out!
—Einkorn flour.T his flour is my favorite. It’s made from ancient wheat and those with gluten intolerances often do well with it, especially when it’s fermented by making sourdough with it. It’s also available at THRIVE MARKET. You can get 25% off your first order through my link. I love to buy einkorn, gelatin and coconut milk from here. They have quite a few things that are actually cheaper than Amazon!
—Sourdough starter. Grab some from a friend or learn to make your own. You can also order a starter kit online like this one.
–Jars to keep your starter in. Wide mouthed mason jars work great, orthis type of jar
–Kitchen Scale to feed your starter and weigh your dough. Or, just eyeball it.
—Ceramic bowl. These kind work well for raising the dough in
–Kitchenaid stand mixer. These things are amazing. Especially if you really get into bread making, having a stand mixer like this onewith the ability to need dull will save you hours of time. If you can afford one, get one. It will be worth it I promise
—Bread pans. I’m guessing you already have some, but if you don’t or you are looking for new onesthese cast iron ones make really nice and evenly cooked loaves
—Water filter. This is of course totally optional, but you will want to use a good filtered water or spring water for making your bread. If you’re looking for a good water filter, you can read about the one I have fallen in love with here
- Award-Winning Sourdough Baguettes from Bewitching Kitchen
- Basic Sourdough White Bread from Chef in Disguise
- Beetroot Sourdough Bread from Bewitching Kitchen
- Bran-Encrusted Levain Bread from Karen’s Kitchen Stories
- Cranberry, Walnut, and Pecan Rye Bread from Karen’s Kitchen Stories
- Crusty Cheese & Onion Bread from Karen’s Kitchen Stories
- Double-Fed Sweet Levain Bread from Karen’s Kitchen Stories
- Hazelnut Blue Cheese Sourdough Bread from Bewitching Kitchen
- Multigrain Sourdough Bread from Farm Fresh Feasts
- Oatmeal Sourdough Bread from bcmom’s kitchen
- Oregano Sourdough Pizza Crust from Dancing Veggies
- Rustic Sourdough Bread from The Spiffy Cookie
- Seeded Irish Soda Bread from Chef in Disguise
- Sourdough Banana Nut Bread from The Spiffy Cookie
- Sourdough Brioche Dinner Rolls from Pizzarossa
Sourdough Cheddar & Herb Biscuits from The Spiffy Cookie
- Sourdough Cinnamon Raisin Bread from Karen’s Kitchen Stories
- Sourdough Cornbread Rolls with Sage from Karen’s Kitchen Stories
MY SOURDOUGH RECIPES
Sourdough Pancake Recipe
How to Make Sourdough Starter from Scratch
OTHER HEALTHY RECIPES YOU MAY ENJOY
Paleo Pumpkin Pie with Gluten Free Pie Crust
Healthy No Bake Cookies
Toddler Lunch Ideas-Healthy Meals for Busy Days
How to Make Your Own Almond Flour
15 Easy Ways to Season Brown Rice
by Gessell | Apr 14, 2020 | Healthy Food, Recipes, Sourdough
- Do you want to learn how to make homemade sourdough bread? This easy recipe is a healthy, soft and slightly sweet loaf the entire family enjoys
A KID APPROVED SOURDOUGH BREAD
I adore dense, crusty, chewy, whole grain sourdough bread. But my kids… don’t.
I have made so many loaves of sourdough bread that I think are absolutely divine, and they won’t touch them with a 10 foot pole.
I finally got fed up and decided to experiment with my recipes until I found one that they liked.
After a few flops, I think we finally have a winner!
This love is slightly sweet, soft, and flavorful. The kids love it!
This post contains affiliate links, for which we may earn a small commission at no added cost to you. Read our affiliate disclosure here
TOOLS NEEDED FOR BAKING SOURDOUGH
Before we get started, let’s go over some of the most helpful tools you will need when baking sourdough bread. I’m sure most of you already have a loaf pan of Some sort but beyond that here are some other essentials that you will want to have.
First of all, get this book! This book will literally change your life. You wouldn’t think that a book about bread baking would have the ability to change someone’s life but seriously, this book is really good. Just check it out!
—Einkorn flour.T his flour is my favorite. It’s made from ancient wheat and those with gluten intolerances often do well with it, especially when it’s fermented by making sourdough with it. It’s also available at THRIVE MARKET. You can get 25% off your first order through my link. I love to buy einkorn, gelatin and coconut milk from here. They have quite a few things that are actually cheaper than Amazon!
—Sourdough starter. Grab some from a friend or learn to make your own. You can also order a starter kit online like this one.
–Jars to keep your starter in. Wide mouthed mason jars work great, or this type of jar
–Kitchen Scale to feed your starter and weigh your dough. Or, just eyeball it.
—Ceramic bowl. These kind work well for raising the dough in
–Kitchenaid stand mixer. These things are amazing. Especially if you really get into bread making, having a stand mixer like this one with the ability to need dull will save you hours of time. If you can afford one, get one. It will be worth it I promise
—Bread pans. I’m guessing you already have some, but if you don’t or you are looking for new ones these cast iron ones make really nice and evenly cooked loaves
—Water filter. This is of course totally optional, but you will want to use a good filtered water or spring water for making your bread. If you’re looking for a good water filter, you can read about the one I have fallen in love with here
PIN HOW TO MAKE HOMEMADE SOURDOUGH BREAD FOR LATER
I had to play around with the amount of butter, and the kneading time, but I feel like I finally have a recipe that makes a delicious loaf of whole grain sourdough bread every single time.
If you have been trying to make sourdough bread for a while you may have already discovered that it can take a while to get the hang of. Making traditional sourdough bread can be a lot trickier than the more modern way of baking with yeast packets.
If you are getting really into baking and want to try out even more sourdough recipes, check out my friend Martha’s post, 7 Easy Sourdough Recipes the Entire Family will Enjoy
HOW TO MAKE SOURDOUGH STARTER
Obviously, to make sourdough bread you will need a sourdough starter. I go into how to make your own from scratch in great depth in this post.
TIPS FOR MAKING WHOLE WHEAT SOURDOUGH BREAD
- Use a sharp serrated knife to cut the bread.
- Einkorn is my favorite flour to use, but any good quality whole grain flour can work.
- Sourdough is a little different, don’t expect it to be super fluffy like store bought bread.
- Make sure you feed your sourdough starter about 8 hours before making bread.
Prep Time: 24 hour
Cook Time: 35 minutes
WHOLE WHEAT SOURDOUGH BREAD RECIPE INGREDIENTS
6-7 cups freshly ground flour
1 cup fed sourdough starter
½ cup melted butter
1/2 tablespoon salt
½ cup honey
1½ cups filtered water
WHOLE WHEAT SOURDOUGH BREAD RECIPE INSTRUCTIONS
- The night before, combine the flour, starter, oil, salt, honey and water in a large bowl. Knead the dough until it is stretchy. I usually knead it for about 10-15 minutes. You can use a stand mixer with a dough hook or do it by hand. Add just enough flour so that it pulls away from the sides of the mixer and isn’t sticking to your hands. It should take around 6 and 7 cups, depending on wetness of the starter and what kind of flour you use. Add a little more water if it is too dry, or flour if it is too wet.
- Place the dough in a greased glass bowl. Roll the dough around a bit so that the entire ball is lightly coated oil. Cover the dough with a clean dish towel or cheese cloth l and let it rise overnight, or up to 24 hours.
- The next day, divide the dough into two even balls. You can use your scale for this part if you like. Place each one into a greased bread pan. Cover with the dish towel and allow it to sit in a warm place until double in size. This will take anywhere from 4-12 hours, depending on how warm your kitchen is.
- Bake for 30-35 minutes at 400 degrees.
Homemade Sourdough Bread
Do you want to learn how to make homemade sourdough bread? This easy recipe is a healthy, soft and slightly sweet loaf the entire family enjoys
Prep Time1 d
Cook Time35 mins
Servings: 2 loaves
- 6-7 cups whole grain or einkorn
- 1 cup fed sourdough starter
- 1/2 cup melted butter
- 1/2 tablespoon salt
- 1/2 cup honey
- 1 1/2 cups filtered water
The night before, combine the flour, starter, oil, salt, honey and water in a large bowl.
Knead the dough until it is stretchy. I usually knead it for about 10-15 minutes. You can use a stand mixer with a dough hook or do it by hand. Add just enough flour so that it pulls away from the sides of the mixer and isn't sticking to your hands. It should take around 6 and 7 cups, depending on wetness of the starter and what kind of flour you use. Add a little more water if it is too dry, or flour if it is too wet. Place the dough in a greased glass bowl.
Roll the dough around a bit so that the entire ball is lightly coated oil. Cover the dough with a clean dish towel or cheese cloth and let it rise overnight, or up to 24 hours.
The next day, divide the dough into two even balls. You can use your scale for this part if you like. Place each one into a greased bread pan. Cover with the dish towel and allow it to sit in a warm place until double in size. This will take anywhere from 4-12 hours, depending on how warm your kitchen is.
Bake for 30-35 minutes at 400 degrees.
OTHER SOURDOUGH RECIPES YOU MAY ENJOY
Sourdough Pancake Recipe
17 Easy Sourdough Recipes
How to Make Sourdough Starter from Scratch
OTHER HEALTHY RECIPES YOU MAY ENJOY
Paleo Pumpkin Pie with Gluten Free Pie Crust
Healthy No Bake Cookies
Toddler Lunch Ideas-Healthy Meals for Busy Days
How to Make Your Own Almond Flour
15 Easy Ways to Season Brown Rice
by Gessell | Dec 5, 2019 | Healthy Food, Recipes, Sourdough |
Learn how to make an easy homemade sourdough starter from scratch, as well as the health benefits long fermented sourdough can offer.
Making sourdough starter from scratch is a traditional skill that can add so much benefit to your family’s diet.
When I learned that using Einkorn Flour to make long fermented sourdough bread that many people with gluten intolerance are able to enjoy with no issues, I jumped right in!
If you’re needing a good sourdough bread recipe, this is my family’s favorite bread family’s favorite bread
TOOLS TO GET STARTED WITH SOURDOUGH
Before we get started, here are the tools and supplies I recommend:
Good Quality Flour – I prefer Einkorn flour, but any good quality flour will do.
Jars – Don’t get the ones with small openings. I like these jars best. It’s nice to have at least two jars so that you can switch them out every so often while you wash the other one.
Filtered water – I highly recommend the Big Berkey water filter. Actually, I more than recommend it, I ADORE it. It is the best water filter EVER. I love it so much that I wrote an entire post about it. Of course, the Big Berkey is totally optional, but you will want to use a good quality filtered or spring water for your starter.
Cheese Cloth – Cheese cloth like this is best, or at least a clean dish towel.
Also, this book is awesome. If you really want to delve into making GOOD, HEALTHY sourdough, get this book. Especially if you or anyone in your family has gluten sensitivity and you’d like to learn how to make bread that they can eat.
WHAT IS SOURDOUGH STARTER?
If you aren’t familiar with fermented foods and sourdough, let me share with you why someone would go to all the bother of growing a colony of yeast and bacteria in their kitchen.
Back in the “old-fashioned days”, sourdough starter was a valued commodity. This was before yeast was sold in convenient little packets, and so starter was nurtured and passed down through families. The famous San Francisco sourdough starter is one example of this, and there are also many Amish sourdough starter recipes and cultures that have been passed down for generations.
Instead of using instant yeast, people used to leaven bread with a fermented sourdough starter full of beneficial yeasts and bacteria from the environment.
PIN HOW TO MAKE SOURDOUGH STARTER
HEALTH BENEFITS OF SOURDOUGH
Grains (as well as legumes, nuts and seeds) contain an antinutrient called phytic acid. Phytic acid inhibits the absorption of different nutrients. They are beneficial in that they keep the grains from spoiling, but can be difficult to digest.
However, proper preparation of grains will eliminate most of the phytic acid found in these foods.
Proper preparation of foods is an art that has been gradually lost over time. Traditional cultures always soaked and fermented their grains, nuts, seeds and beans. And with the loss of this tradition, we are finding that people can’t handle grains well anymore.
So how do you get a fermented sourdough from scratch started? Read on, and I’ll share my best tips.
HOMEMADE SOURDOUGH STARTER FROM SCRATCH INSTRUCTIONS
This post contains affiliate links, for which we may earn a small commission at no added cost to you. Read our affiliate disclosure here
INGREDIENTS
- Flour (Einkorn, whole grain wheat and unbleached all purpose all work great)
- Filtered water. (I like to use water from my Berkey filter, which you can read more about here)
TOOLS
DIRECTIONS
- Day 1: Mix one cup of flour of your choice and one cup filtered water. Stir well, making sure all lumps are smoothed out and sides of the bowl are scraped down. Place a clean dish towel over the bowl and set aside. Allow to sit for 24 hours.
- Day 2: Remove half the mixture and discard. Then, add one more cup of flour, one more cup of water, stir well and cover. (The reason you have to remove half of the mixture is that, after a few days you would have more starter than would fit in your bowl. But more importantly, removing half of the mixture makes sure that you have the right amount of flour and water to feed the growing yeast. If you didn’t remove half, you would end up with a lot of starter that wasn’t fully mature.)
- Day 3-5: Repeat the process from day two for days three, four and five.
- Day 6-7: Add flour and water the same as on the other days, but add it every 12 hours instead of every 24.
You will be able to tell if it’s growing and working properly because the starter will begin to bubble and will double in size. By the 7th day, the starter should be mature enough, with enough beneficial yeast and bacteria growing, to make sourdough bread, sourdough pancakes and other yummy things!
SOURDOUGH STARTER MAINTENANCE
Once you get your starter going, there are some things you need to do to maintain your sourdough starter and to keeping it going for continued use.
Feeding sourdough
You will need to feed your starter with more water and flour to make sure the live culture continues to have something to feed off of. Depending on if you refrigerate your starter or keep it out at room temperature will determine how frequently you feed it.
Store in the refrigerator for occasional use
If stored in the refrigerator, you will only need to feed it once every week or even every other week, as the cold slows down the fermentation process.
When keeping your starter in the fridge, you’ll want to pull it out and feed it, then let it set on the counter about 24 hours before you plan on using it.
Store on the counter for daily use
It’s usually best to keep your starter in the refrigerator in between uses unless you are using it daily. If you use your sourdough daily-or almost daily-you may want to leave it out on the counter. If left out, you will need to add water and flour every day. Since the culture is active at room temperature it will ferment much more quickly.
What is the best container to keep sourdough starter in?
Stoneware or glass is the best container for sourdough starter. Plastic or metal can sometimes affect it the cultures. Make sure to keep it loosely covered, either with a lid, plastic wrap or a cloth. If using a lid, be sure not to screw the lid on too tightly as the jar could burst when the starter begins to grow and double in size..
HOW TO USE SOURDOUGH STARTER-MY FAVORITE SOURDOUGH PANCAKE RECIPE
There are so many things you can do with sourdough starter in addition to making delicious bread. English muffins, tortillas, cobblers and rolls…the possibilities are endless. But my current favorite is this recipe for PANCAKES!
SOURDOUGH PANCAKE INGREDIENTS
- 2 cups Sourdough Starter, fed
- 2 eggs
- 1/4 cup butter or coconut oil, melted
- 4 tablespoons sorghum
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- coconut oil or butter for frying
Get my full recipe for Sourdough Pancakes in this post.
CHECK OUT MY OTHER HEALTHY RECIPES:
17 Easy Sourdough Recipes
Gluten Free Vegan Pumpkin Bars + Sweet Potato Frosting
Cranberry Apple Stuffed Acorn Squash Recipe -NO SUGAR
Easy Gluten Free Pancakes
15 Easy Ways to Season Brown Rice
Thanks so much for stopping by! Comment below if you have questions, I’m happy to help!
by Gessell | Oct 23, 2019 | Healthy Food, Recipes, Sourdough
THIS WHOLEGRAIN SORGHUM SOURDOUGH PANCAKE RECIPE IS UNBELIEVABLY DELICIOUS AND SURPRISINGLY SIMPLE TO MAKE WITH JUST A FEW BASIC INGREDIENTS. THROW IN SOME BLUEBERRIES OR CHOCOLATE CHIPS FOR AN EXTRA SPECIAL LAZY SUNDAY TREAT.
My newest obsession is sourdough. I’ve been fiddling with it for a while, and am determined to become a sourdough pro!
WHAT YOU’LL NEED TO MAKE SOURDOUGH PANCAKES
Before we get started, let’s go over some of the most helpful tools you will need when baking sourdough pancakes.
First of all, get this book! This book will literally change your life. You wouldn’t think that a book about bread baking would have the ability to change someone’s life but seriously, this book is really good. Just check it out!
–A magic pancake pan. Well, at least that’s what we call it! You’d be surprised the difference having a pan like this makes
—Einkorn flour.T his flour is my favorite. It’s made from ancient wheat and people with gluten intolerances often do well with it, especially when it’s fermented into sourdough. It’s also available at THRIVE MARKET. You can get 25% off your first order through my link. I love to buy einkorn, almond butter and coconut oil from here. They have quite a few things that are actually quite a bit cheaper than Amazon!
—Sourdough starter. Grab some from a friend or learn to make your own. You can also order a starter kit online like this one.
–Jars to keep your starter in. Wide mouthed mason jars work great, or this type of jar
–Kitchen Scale to feed your starter and weigh your dough. Or, just eyeball it.
—Ceramic bowl. These kind work well for raising the dough in.
—Water filter. This is of course totally optional, but you will want to use a good filtered water or spring water for making your bread. If you’re looking for a good water filter, you can read about the one I have fallen in love with here
I have tried making sourdough bread, English muffins, tortillas, pizza crust and now pancakes. This is the first thing I have made that I feel turned back out so deliciously well that I needed to share it on my blog. Hopefully there will be lots more sourdough recipes coming by soon, however. I just need a little more time to master the craft.
That said, I couldn’t believe how wonderful these pancakes turned out. They were deliciously fermented, fluffy, and crispy around the edges.
The idea for adding sorghum to the batter came because I had SEVEN jars of fresh, delicious, homemade sorghum molasses that my friend Michelle has given me sitting on the kitchen counter staring at me.
Michelle’s family has a big sorghum making party every year, where they do the entire sorghum making process by hand. From growing and cutting the cane to boiling it down and canning, they do it all right there on their farm. I knew it was bound to be delicious.
And I was right.
PIN SORGHUM SOURDOUGH PANCAKE RECIPE FOR LATER
The sorghum added a slightly sweet, rich flavor to the batter that was the perfect counterpart to the sourdough taste. We topped the pancakes with butter and more sorghum, but they would be equally as delicious with the traditional maple syrup.
HOW TO MAKE YOUR OWN HOMEMADE SOURDOUGH STARTER FROM SCRATCH
If you are already a sourdough fan, you may have your own starter already. If not, check out my instructions for instructions on how to make your own homemade sourdough starter from scratch
The wonderful thing about this recipe isn’t that, unlike most sourdough recipes, there is no wait time to allow for fermentation. You just need to have a couple cups of fed starter on hand. You can pull your starter directly out of the fridge without even bringing it to room temperature and whip up a batch of pancakes!
Just make sure that you have already fed your starter and allowed it to ferment a bit. If you just stirred in new flourish and water, it will need a little fermenting time.
WHOLE GRAIN SOURDOUGH PANCAKE RECIPE-THE PROCESS
I make all of my sourdough and starters from whole grains. Lately I’ve been using Einkorn Flour, which is often tolerated by those with gluten sensitivities, once it has been fermented for 48 hours. I’ll share more about the health benefits on long fermented EINKORN in a future post. Meanwhile, if you’d like to read up more on what is known as the original wheat, I really recommend this book about Einkorn Flour.
If you have a cast iron skillet, I strongly recommend you use it for these pancakes. Cast iron is perfect for sourdough pancakes.
To make sure the pancakes don’t stick to the pan, follow these two rules:
- Preheat the skillet BEFORE adding batter.
- Flip the pancake ONLY one time.
This recipe works great for 2 hungry people or 4 not so hungry people. But in full transparency, I usually need to double the batch to get my little crew fed.
First mix the starter, eggs, oil or butter, sorghum and salt in a glass or ceramic bowl. Then add the baking soda, which will make it foam up.
To get that crispy fried edge, first add a tablespoon of butter or oil to the skillet, and let it heat up.
After it sizzles, pour a ladle of batter right into the middle of the pan. Then turn the stove down a little bit so that the pancake cooks through without burning.
After the top is full of bubbles, flip it on over!
Allow it to cook another 30 seconds on the second side.
Repeat. Repeat. Repeat some more!
For a really special treat, sprinkle some blueberries or chocolate chips on each pancake before flipping it over. This works a little better than stirring them into the batter, which tends to make the pancakes stick.
HOW DO YOU MAKE WHOLEGRAIN SOURDOUGH STARTER?
Stay posted! I’m going to do a tutorial on this subject next! Be sure to subscribe so you don’t miss it.
HOW TO FREEZE SOURDOUGH PANCAKES
Next time you have a bunch of left over pancakes (because apparently that does happen to some people..not around here though. They gobble up as many as I can make in one meal!!) be sure to freeze them for a quick and easy meal or snack. Pancakes are GREAT reheated.
SOURDOUGH PANCAKE INGREDIENTS
- 2 cups Sourdough Starter, fed
- 2 eggs
- 1/4 cup butter or coconut oil, melted
- 4 tablespoons sorghum
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- coconut oil or butter for frying
INSTRUCTIONS
To make sure the pancakes don’t stick to the pan, follow these two rules: a) Preheat the skillet BEFORE adding batter. b) Flip the pancake ONLY one time.
- In a glass bowl, mix the starter, eggs, coconut oil or butter, sorghum and salt. Add the baking soda last, the batter will begin to foam.
- Preheat a tablespoon of butter or coconut oil in the preheated skillet.
- When the butter starts to sizzle, pour the batter right into the hot oil or butter. Then turn the stove down a bit so that the pancake is able to cook thoroughly without burning.
- Wait until the top is bubbly, then flip it over.
- Cook about another 30 seconds on the other side.
- Remove pancake from the griddle, and repeat, repeat, repeat!
Top with sorghum and grass fed butter, or 100% pure maple syrup.
Optional: Sprinkle some blueberries or chocolate chips on each pancake before flipping it over. This works a little better than stirring them into the batter, which tends to make the pancakes stick
PRINT THE RECIPE SOURDOUGH PANCAKES
Sorghum Sourdough Pancake Recipe
THIS WHOLEGRAIN SORGHUM SOURDOUGH PANCAKE RECIPE IS UNBELIEVABLY DELICIOUS AND SURPRISINGLY SIMPLE TO MAKE WITH JUST A FEW BASIC INGREDIENTS. THROW IN SOME BLUEBERRIES OR CHOCOLATE CHIPS FOR AN EXTRA SPECIAL LAZY SUNDAY TREAT.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
- 2 cups fed sourdough starter
- 2 eggs
- 4 tbsp sorghum
- 1/4 cup melted coconut oil or butter
- 1 tsp baking soda
- 1/2 tsp sea salt
In a glass bowl, mix the starter, eggs, coconut oil or butter, sorghum and salt. Add the baking soda last, the batter will begin to foam.
Preheat a tablespoon of butter or coconut oil in the preheated skillet.
When the butter starts to sizzle, pour the batter right into the hot oil or butter. Then turn the stove down a bit so that the pancake is able to cook thoroughly without burning.
Wait until the top is bubbly, then flip it over.
Cook about another 30 seconds on the other side.
Remove pancake from the griddle, and repeat, repeat, repeat!
To make sure the pancakes don't stick to the pan, follow these two rules: a) Preheat the skillet BEFORE adding batter. b) Flip the pancake ONLY one time.
Top with sorghum and grass fed butter, or 100% pure maple syrup.
Optional: Sprinkle some blueberries or chocolate chips on each pancake before flipping it over. This works a little better than stirring them into the batter, which tends to make the pancakes stick CONCLUSION
I think this picture says it all! These sourdough pancakes were a hit!
Be sure to let me know how you liked these pancakes! Or, if you need help with the recipe or have questions, comment below!
YOU MIGHT ALSO LIKE:
EASY GLUTEN FREE PANCAKES
HOW TO EAT ORGANIC ON A BUDGET
GLUTEN FREE BREAKFAST COOKIE RECIPE
