sourdough griddlecakes

If you want to make healthy pancakes that will sustain you without making you feel like you need to take a carbohydrate nap, then look no further. Sourdough pancakes are not only more nutritious, but they are much tastier and lighter than the dense Bisquick pancakes you may remember having as a kid. These are the athlete’s pancakes.

Sourdough has rich history throughout the ages. During the California gold rush, San Francisco’s signature sourdough was a reliable source of nutrition and sustenance when groceries were hard to come by. Frontiersman in Alaska would take a pot of bubbling sourdough to bed with him or keep it close to their chest in a tobacco can to save it from the -50 degree weather. According to Alaska Sourdough: The Real Stuff by a Real Alaskan, Ruth Allman states “Somehow, word got around that baking powder, like saltpeter, was an anaphrodisiac. The he-man of the North was justly proud of his virility, as attested by the size of some of Alaska’s half-breed families. He took no chances of his libido being impaired. The old-time Alaskan would not include baking powder biscuits in his regular diet. Thus was born the fame and popularity of sourdough.”

I imagine that a sourdough starter simply happened when our ancient ancestors mixed water and flour and it got left out in the air for a few days. Some experimentation probably found that when it bubbled, it prevented the detestable mold that would form on top. They also possibly noticed that the taste changed and it smelled better. Flat-breads were probably some of the first recipes using grains.

This recipe combines the einkorn flour of our Paleo ancestors, with the modern availability of having eggs, butter, olive oil and baking soda on hand. These taste more like crepes to me and have a thinner texture, but very delicious. If you are gluten-sensitive, let the sourdough starter sit for 24 hours before you make them.

Ingredients (Makes about 20 small cakes)

2 cups einkorn sourdough starter
1 egg
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp baking soda (helps neutralize the sourness)
1 Tbsp. warm water

1. The morning or night before you want to make the griddle cakes, add enough flour and water to your glass quart jar with your sourdough starter so that you will have more than 2 cups worth. Aim for a medium consistency. Let sit for 12-24 hours.

2. When you are ready, pour 2 cups of the sourdough starter into a 1 quart measuring cup. Add the egg, olive oil, salt and mix well.

3. Heat the pan and add butter. Mix the warm water and baking soda, then add it to the mix.

4. Pour into the pan. Serve with your favorite combinations. Enjoy!

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