Yard Sale Mandoline

Sourdough spelt pancakes

I’ll be honest, here: I am not a pancake person. If we’re going to talk weekend breakfasts, I am way more into the savory than the sweet – and on the rare occasion I do want a  griddled morning treat, it’s a crispy, golden waffle. The other human member of the household, though, is a serious pancake person. He could probably eat them every day. Actually, that’s not true; he loves oatmeal, eggs, cereal… all things breakfast about which I don’t really care. In the morning, I tend to want leftovers or not much at all.

So I have decided that, since I’m the weird one in this relationship, I will learn to appreciate pancakes – and that means learning to make pancakes I can regularly get on board with – and that means something other than white flour and sugar.

Enter the new love of my life, the sourdough starter.

Sourdough is good for you, people. I am a believer in regular consumption of fermented foods, as that is one of the ways people historically kept their good health. Sourdough is the old-school method of leavening baked goods, and adds all kinds of lovely probiotic benefits to bread, biscuits, crackers, and yes, pancakes. I have been longing for years to keep a sourdough starter alive and handy, like my Grandma always did, but somehow I killed every attempt through neglect or through some weird, wild stuff in the air that threw off the yeast situation.

This year, though, I started yet another sourdough baby with the help of a starter culture (San Francisco style, woot woot!) and it’s been stayin’ alive for a miraculously long while now. With my penchant for all things tart, the sourdough pancake turns out to be a perfect vehicle for whole grains, for bacterial goodness, AND for the many jars of homemade and naturally sweetened preserves I tend to make in bulk and forget about. Since the pancake itself isn’t sweet, I can enjoy the literal fruits of my labor without feeling a fructose/glucose overload. Plus, you can mix up a batch and save the leftovers in the fridge for easy weekday morning pancakes, or breakfast for dinner. It’s quite a deal.



Topped with lime curd and whipped coconut cream.


Topped with grassfed butter and huckleberry jam.


To this recipe, you could add cinnamon and vanilla for extra warmth. You could add cumin and savory Latin toppings, or coriander and scallions for a different flair. You could add a sweetener and use all-purpose flour for a more traditionally breakfasty pancake. You could change up the whole grain component. This is a basic recipe, a blank canvas with nothing but that sourdough tang to influence your palate.

Sourdough spelt pancakes

1 C spelt flour
1/2 t fine celtic sea salt
1/2 t baking soda
1 t baking powder
2 C sourdough starter
2/3 C whole milk
2 eggs
Fat for frying


Sift the flour and other dry ingredients into a bowl. (I love this part. The flour looks so cool floating into the bowl.) Pour in the sourdough starter and mix with a wooden spoon. Add the milk, a bit at a time, until the batter reaches nearly pancake consistency, thin and runny as you like it. Stir in the eggs until fully combined.

Heat a skillet over medium and add a little of your cooking fat (butter, coconut oil, avocado oil, whatever). Use a quarter-cup measure to cook your pancakes until they’re golden on one side. Flip and repeat.

Enjoy, and don’t forget to feed your starter again before you put it away!

This entry was published on June 1, 2016 at 9:22 am. It’s filed under Collection and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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