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Sourdough Pancake
Sourdough Pancake
Caring for sourdough means up keeping a sourdough starter that doubles in size every day. When you feed your starter daily, you need to remove half of the starter and add 1/4 volume water and 1/4 volume flour back. Usually this means throwing away half of your starter. But, if you want a delicious snack, you can make yourself a savory sourdough pancake.
Ingredients
- 8 oz Sourdough starter
- 1 tsp Ghee or other high smoke point oil
- some Sauerkraut
- some Lentil Mash
- some Crunchy fried lentils
Instructions
- Heat and oil a pan
- Dump the sourdough starter into the hot pan. Safely, without spilling hot oil out of the pan, move the pile around the pan to thin it. You can also instead water down the starter beforehand.
- Only flip after the entire top of the pancake has turned darker, and no liquid. A lid will speed this up and trap a good amount of moisture.
- After flipping, ensure the pancake has been fully cooked through in the middle on the deepest parts of the pancake. It should stay on the heat an equal amount of time of each side. Only flip once while cooking.
- Add warm mashed and spiced lentils, homemade sauerkraut, and something spicy if you'd like.