Whole Grain Rye and Spelt Sourdough Pancakes
Lately I’ve been playing around with sourdough… everything. Â In fact as I’m writing this I’m finishing up a sourdough sweet pumpkin bread , using winter squash that was looking a bit sad in the basement .
The newest and best addition to our sourdough repertoire has been sourdough pancakes.  They’re so good that we don’t make regular pancakes anymore.  Oh, and a bonus is that they’re healthier too, seeing as we often make them 100% whole wheat and they have the added benefits that come with soaking, souring, and fermenting .  Our main version lately is 100% whole rye flour, and the other is spelt and oat.
“Rye Not?†– 100% Rye Sourdough Pancakes
- 2 cups Whole Rye Flour
- 1 ½ cups water
- 1-2 Tbs. sourdough starter (or ¼ tsp. yeast if you have no sourdough)
- 2 eggs, beaten
- 1 Tbs. honey
- 1 Tbs. oil or melted butter
- ¼ - ½ cup milk (add a Tbs. vinegar/lemon juice if you used yeast instead of sourdough)
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- The night before, mix together the flour, water, and sourdough starter. Cover with a cloth or plastic grocery bag and leave at room temperature overnight. If you used all your sourdough starter in the dough then save some from the mixture in the morning.
- The next morning add the remaining ingredients to the sourdough mixture from the night before, which by now should be bubbly. Mix until everything is just incorporated, adjusting the amount of milk to achieve your desired consistency for how you like your pancakes. The acidity of the sourdough will activate the baking soda and new bubbles will form in the dough.
- Spoon pancake batter into a buttered pan and cover while cooking on the first side. Flip when the pancake is bubbly and cook uncovered on the other side. Use plenty of butter to make them nice and crispy!
The second option:
“Spelt Never Smelt So Good†– Spelt and Oat Sourdough Pancakes
The recipe I posted for these  is on the Bailey’s Local Foods blog.
This post is shared at Nomday Monday , Real Food Wednesday , and Fiesta Friday .
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Fiesta Friday #6 | The Novice Gardener
March 11, 2014 @ 1:25 pm
[…] Jon […]
March 11, 2014 @ 2:46 pm
Hey, Jon, it’s good to see you at Fiesta Friday. Haven’t been able to catch up with you since you turned self-hosted. I see you still employ your little helper in the Kitchen’r kitchen. I am actually eating some leftover pancakes from breakfast right now. Had to, after looking at yours. But of course mine are not fancy sourdough or spelt or rye and all that. One of these days, I just might turn fancy with my pancakes and when I do, I’ll have this recipe handy. Thanks for linking! 🙂
Angie recently shared… Fiesta Friday #6
March 11, 2014 @ 2:54 pm
Hi Angie,
I know, since moving I haven’t been checking my WordPress reader so I had been missing out on lots of great posts from a bunch of great bloggers like yourself! Thanks for hosting the linkup and stopping by here!
March 11, 2014 @ 5:34 pm
Pancakes are always good and I have lots of sourdough starter waiting to be used in a recipe; never thought about pancakes. Your son is just adorable, he is really keeping an eye out on that pancake and he can hardly wait 🙂
March 11, 2014 @ 10:35 pm
Thanks, Judi! Let me know if you try them, I certainly find them a great way to use up my sourdough and always keep it fresh too in case I haven’t been baking as much bread.
March 12, 2014 @ 7:43 am
I usually feed my starter about once a week if I am not using it. I have made French toast, English muffins in addition to bread in my bread machine – we like the sourdough taste. I am looking forward to making your pancakes, a favorite morning treat 🙂
Judi Graber recently shared… Candied Pecans or Walnuts for Salads
March 17, 2014 @ 11:23 am
Yum. These look delicious!! I am really starting to love spelt flour, the extra nuttiness is so good in everything! The combination of spelt and oat sounds great. I love the fact that a ‘fun’ breakfast like pancakes can also be packed with nutrients for health. Great recipe Jon!
laurasmess recently shared… Summer to Autumn
March 17, 2014 @ 2:03 pm
Thanks, Laura! I’ve been really into Spelt lately, both for it’s flavour and nutrition, as well as the fact that it’s an heirloom grain that people have been eating for hundreds of years! We’ve been making some variation of these pancakes so much lately, partly because we gave up processed cereal for Lent, which actually means we’re eating better breakfast than before.