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From LA Times 1/30/2008

Recipe: Whole wheat sourdough pancakes

January 30, 2008

About 15 pancakes

Note: This recipe calls for "ripe" starter -- starter that has been fed the night before (see recipe for whole wheat starter).


  • 9 ounces (about 1 cup) "ripe" whole wheat starter
  • 5 ounces (1 cup) flour
  • 1/2 cup milk
  • 2 tablespoons butter, melted and cooled slightly, plus a little for the pan
  • 2 large eggs
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda


  • In a large bowl, mix together the starter, flour and milk along with one-half cup water until smooth. Let stand 30 minutes while you melt the butter and prepare the other ingredients.
  • Whisk the melted butter, eggs, maple syrup, vanilla, salt and baking soda together until smooth, then stir the mixture into the bowl with the starter. Blend only until combined.
  • Heat a skillet or cast-iron pan over medium heat and add a nub of butter. Pour in about one-fourth cup of batter, and cook until bubbles form on the surface of the pancake, 1 to 1 1/2 minutes. Flip and cook until the bottom of the pancake is slightly browned, 30 seconds to 1 minute. Repeat, adding more butter to the pan if necessary. Serve immediately.
  • Each pancake: 103 calories; 3 grams protein; 17 grams carbohydrates; 1 gram fiber; 3 grams fat; 1 gram saturated fat; 33 mg. cholesterol; 251 mg. sodium

Categories: Breakfast 
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