Sour Dough Pancakes

SOUR DOUGH PANCAKES

Makes 30+ pancakes

• 1 cup fed sourdough starter
• 3 cups whole wheat pastry flour
• 3-1/2 to 4 cups raw milk
• 2 pastured eggs
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 TB melted butter or coconut oil (This was not in the original recipe, but  I add it.)

The evening before, or 12 hours before, combine fed starter, flour and milk in a medium or large mixing bowl. Mix until smooth. Cover with a towel and leave out at room temperature for twelve hours, or overnight.

After resting time, pre-heat a seasoned cast iron skillet over medium heat.

Whisk eggs, baking soda and salt together in a small bowl. Add to the flour/starter mixture. Mix until smooth – but don’t beat.

Put butter or coconut oil in the skillet as needed to prevent sticking.

Pour batter by 1/4 to 1/3 cup scoops into the skillet. Turn when tops are covered with bubbles and edges look cooked. Cook the second side until it is browned also. Adjust heat of burner as necessary. Add more oil as necessary.

Garnish with butter or coconut oil and grade B maple syrup. Yumm!