Sourdough Whole Wheat Pancakes
Sourdough Whole Wheat Pancakes recipe
Yield
8 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
sourdough starter
|
* |
| 1 | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
honey
or sugar |
|
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
dissolved in 1 tablespoon water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
sourdough starter
|
* |
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
honey
or sugar |
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
dissolved in 1 tablespoon water |
|
Directions
Mix all ingredients except soda with the starter.
Heat a griddle or skillet to 375℉ (190℃).
Just before cooking, fold dissolved soda into batter.
If batter seems teaspoon hick, dilute with lukewarm water.
Bake as for ordinary pancakes, making them 3 to 4 inches.
