Rainy autumn mornings call for…

Pancakes! Don’t ya’ think? :P

First off, I have to tell you that I’m not a big fan of pancakes…that is, unless my Grandma makes them. She makes the absolute best ever Fourth of July Pancakes complete with strawberries, blueberries and whipped cream. Anytime I try to make pancakes I’m significantly disappointed and think they are way too much work for such sorry results. Maybe it’s because I try to make them healthy…

Well, for some reason, I keep trying and I’m happy to announce that I found a great and healthy recipe!
However, it does call for some of the sourdough starter that I mentioned in previous posts. If you live close enough to me I’ll give you some for free. If not, your best bet is ordering it from http://www.sourdoughbreads.com. Or, you could always buy me a plane ticket and I’ll deliver in person! :D Hmmm…wonder what the flight checker people would think??? I might bring my kombucha along for good measure.

This is also one of those recipes that you have to start the night before. I know, too much work. But, if I,  the wait-til-30-minutes-before-dinner-time-to-decide-what-I’m-gonna-make-for-dinner girl, can do it, I bet you can too.
Or maybe you’re one of those amazing people who always have everything planned ahead to a T. Good for you, this recipe will be a snap! Anyways, it’s worth it. Especially, if you make enough starter to do a loaf of sourdough while you’re at it. See? Two birds with one stone…kinda. :D

So, the night before, feed your 1 cup of starter with 1 1/2 cups whole wheat flour and 1 c. warm water. Leave at room temperature over night, covered well with plastic wrap. Make sure your bowl is big enough so it won’t flood over on to the counter top. I’ve had that happen. Once.

The next morning, return 1 cup of the starter mixture to the refrigerator. Then mix the remaining 1 1/2 cups starter with…

1 egg
1 T. raw cane sugar
1 T. melted butter (be sure to melt enough to put on the pancakes too)
3/4 t. salt
2 T. milk
1/2 t. baking soda

Mix and bake on a 400 degree griddle. Make sure you only flip the cakes one time. That, I learned from my Grandma, is the secret to good pancakes!

For a variation try sprinkling fresh or frozen blueberries on right after you pour the batter on to the griddle. Flip as usual. Serve with lots of melted butter and real maple syrup.

As you probably noticed this recipe is pretty small. I doubled it this morning and it made about a dozen large pancakes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

So, it’s been raining like crazy here. Are we in Seattle? The sun peeks out every once in a while for a couple hours then the clouds come again. I love rainy days, but I’m starting to feel a bit…faded. :D Rainy days are for curling up on the couch with a good book (or the lap top :D ) and eating comfort foods like tomato soup and grilled cheese. That’s why I can only handle a few rainy days a month. Now I’m gonna have to change my lifestyle!
“The sun will come out tomorrow….” :D

Hope it’s already out in your world!

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5 thoughts on “Rainy autumn mornings call for…

  1. I wish I could've had a taste of those yummy sounding pancakes!! I'll have to get some of that starter from you and give them a try. I can't imagine they'd be as good as your's, but one can only try, right?

  2. Pingback: Nourishing Soured Dough Banana Bread | Stir It Up!

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