The Best Sourdough Pancakes
What can I say? These are the best sourdough pancakes I have ever had. My children love these long fermented sourdough pancakes with honey. They actually get angry if I take too long to serve them in the morning. I love that I provide gut-healthy foods for my autistic children. If you know anything about autism, gut health is very important.
Long Fermented Sourdough Pancakes
Yield:
Double Batch
Prep Time:
10 minutes
Cook Time:
5 minutes
Additional Time:
1 day
Total Time:
1 day 15 minutes
This sourdough pancake recipe requires some planning, but it is well worth it. If you have a non-life-threatening sensitivity to gluten, this recipe may work for you. It is both delicious and gut healthy.
Ingredients
- 1.5 cups Sourdough Starter
- 1.5 cups Milk
- 6 tbsp Honey
- 2 tsp Pure Vanilla Extract
- 8 tbsp Melted Coconut Oil
- 4 cups Bread Flour
- 4 Large Eggs
- 2 tsp Pink Salt
- 1 tbsp Cinnamon or Apple Pie Spice or Pumpkin Spice
Instructions
- Combine all the ingredients in a large 5-quart bowl, except for the coconut oil.
- Melt the coconut oil separately and then wait a few minutes for it to cool before adding it to the rest of the ingredients in your bowl.
- With a heavy-duty whisk, mix all of the ingredients until smooth.
- The batter will seem a bit thick, but that is okay.
- Lightly cover your bowl and let it sit on your counter overnight for 12 to 24 hours.
- Since I prefer a longer fermentation period, after 24 hours, I put my batter into the refrigerator for about 8 hours.
- After the 8 hours are up, I sit the batter back out on the counter for an additional 4 hours.
- After my batter has fermented for 36 hours, I am ready to cook my pancakes.
- Preheat your griddle or stove over medium-low heat.
- Grease your griddle or pan with coconut oil or butter.
- After your griddle or pan is preheated, carefully spoon your batter on it.
- Since I make small pancakes, it takes 2 to 3 minutes for each side to cook.
- Your pancakes should fluffy up while cooking and have a nice golden color on each side.
- Enjoy your pancakes with some raw organic honey or maple syrup.
Notes
- I go ahead and cook the entire double batch, but feel free to cook yours a little at a time, as long as you have your batter all cooked within 3 days of preparing the batter.
- Most of the time I cook my pancakes small for my children, but you can cook them in the standard restaurant size. Just cook yours a little longer, and give them a little check to see if they bounce back when pressing down on them.
- I always store all the extra pancakes in a glass lock-top container in the refrigerator for up to a week.
- If I need to store my pancakes longer than a week, I then store them in the freezer in a freezer-safe zip-loc bag.
- If you do not have coconut oil, real butter will work just fine.
- If you do not have bread flour, unbleached all-purpose flour will work just fine.
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Sources:
Original Inspired Recipe: Little Spoon Farms
