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.
Servings: 4
Ingredients
- 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
Instructions
- 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!
Notes
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