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Gluten-Free Sourdough Pancakes

Makes 10

The slightly sour flavor of these pancakes is complemented by sweet, traditional toppings like maple syrup, birch syrup, or fruit preserves. My favorite is a mixture of equal parts melted butter and raw honey.

3 cups mature Gluten-Free Natural Levain Starter Culture

3 large eggs, lightly beaten

2 tablespoons unsalted butter, melted, plus more for oiling the griddle

2 tablespoons whole cane sugar or palm sugar

1 teaspoon aluminum-free baking powder

½ teaspoon unrefined sea salt, finely ground

Heat a cast iron griddle over medium heat. Preheat the oven to 200 degrees F. In a large mixing bowl combine starter, eggs, and melted butter.  In a small bowl combine sugar, baking powder, and sea salt. Whisk the starter mixture while slowly adding the dry ingredients. Continue to wisk until a smooth batter forms, about 2 minutes.

Lightly oil the griddle. Pour ½ cup of batter onto the griddle for each pancake. Flip when the batter begins to dry about one-inch in around the edges. This takes 1-2 minutes. Cook until evenly browned on the second side, about 2-3 minutes. Keep the finished pancakes warm in a single layer on the oven rack.

Store any leftovers tightly covered in the refrigerator for up to 5 days. Reheat in a toaster oven set on low.

Variations:

After adding the dry ingredients fold in:

1 apple peeled and diced, plus 1 tablespoon of cinnamon, or

½ cup fresh or frozen blueberries, or

½ cup of leftover cooked gluten-free grains (like rice, millet, or quinoa).

This pancake is ready to flip. The batter has begun to dry about one-inch in around the edges.

This was shared on Real Food Wednesday.

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