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.

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:

1. Preheat the skillet BEFORE adding batter.
2. 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.

Tips for Freezing Pancakes

• Make sure the pancakes are fully cooked before freezing.
• Label a resealable freezer bag with the type of pancakes and the date you made them. Pancakes will keep well in the freezer for up to two months.
• Place a single layer of pancakes on a cookie sheet and put them in the freezer for about 30 minutes before placing the in the freezer bag. Otherwise, they will all stick into one big clump.
• Or, if you don’t have room for a cookie sheet in your freezer, place the pancakes between layers of parchment paper before stacking them into the resealable freezer bag.

How to Reheat Pancakes

Microwave

1. Place 1 to 4 frozen pancakes on a microwave safe plate.
2. Microwave roughly 20 seconds for one pancake, and about 60 seconds for 4-5 pancakes.

Oven

1. Preheat the oven to 350ºF.
2. Place place the pancakes in a single layer on a cookie sheet and cover tightly with foil. E.
3. Bake for about 10 minutes, or until  warm and soft.

Toaster

1. Pop the pancakes directly into the toaster
2. Toast until warm
3. Watch carefully or they will burn!

 

WHOLE GRAIN SORGHUM SOURDOUGH PANCAKE RECIPE

Our favorite sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Add toppings, like blueberries or chocolate chips to make them an extra special weekend morning treat.

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.

1. 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.
2. Preheat a tablespoon of butter or coconut oil in the preheated skillet.
3. 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.
4. Wait until the top is bubbly, then flip it over.
5. Cook about another 30 seconds on the other side.
6. 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

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!

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