Hi There,
On weekend mornings, my kids ask for pancakes. So, we make them together. Simmering berries with a touch of maple syrup to make a sauce, and flipping pancakes in a cast iron pan.
Only, these pancakes are made all the better - using sourdough starter and a mix of whole grain and pastry flours. The results are super delicious, and it's easier than you think.
Here's the skinny:
- This recipe takes a little advanced planning. You'll make the bulk of the batter the night before, adding the final touches the morning you plan to serve them
- It's delicious. Adding a bit of sourdough starter not only gives the pancakes a beautiful spring, but also gives them a rich flavor.
- Sourdough means more nutrients. Using sourdough starter to give rise to breads (or pancakes!) means an increase in various B vitamins, an increase in immune-supportive compounds such as beta glucans, and lower glycemic index than quick-rise counterparts.
I posted the recipe for you here → Sourdough Pancakes
Let me know if you make them!
Peace + Wellness,
Jenny McGruther, NTP
Nourished Kitchen
P.S. You'll need a sourdough starter to make these pancakes, check out this easy tutorial that guides you through making your own.
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