Whole Wheat Sourdough Pancakes (Vegan) with Home-Canned Strawberry Jam
Photos from top to bottom:
- Active sourdough pancake batter.
- First pancake.
- First pancake ready to flip over.
- First side of pancake after cooking.
- Second side of pancake.
- Two pancakes with my strawberry jam and two clementines.
Sourdough pancakes are ridiculously easy to make. Healthy sourdough starter needs to be used at least once every two weeks to keep it in top shape (I use my starter twice a week or so). Making pancakes is a great way to keep your starter happy when you don’t have time for longer baking projects. And remember that it is easy to make gluten free pancakes and crêpes like Ethiopian injera.
Pancakes and crêpes are the only sourdough breads I make for which I don’t use a strict recipe. In my book I talk about the baker’s percentage system, which has to do with the ratio of flour to everything else in a recipe, especially the water (hydration level). A baking recipe using this system is called a formula among artisan bakers. All you need to know to make any type of bread is the formula. You can scale the formula up or down as needed. For pancakes I don’t use a formula, though.
For this batch of pancakes I took a small amount of active starter (I didn’t measure the weight) and added some melted Earth Balance (vegan butter), homemade soymilk, evaporated cane juice (unbleached sugar), plus enough hand ground whole wheat flour to create a good batter consistency. I let the batter get active, which takes about an hour and a half for my super fast sourdough culture. I used a non-stick skillet without any added fat for cooking. The bowl of batter made four medium pancakes, enough for two people.
Excerpt from, Wild Bread: Handbaked sourdough artisan breads in your own kitchen, “In pre-fossil fuel eras, wood was often scarce. Traditional bread ovens were communal. Individual households often made do with small cooking fires. The result was a delicious array of skillet breads — flatbreads, pancakes, crêpes, English muffins, and steamed dumplings.” One chapter is devoted to skillet breads.
To make fruit preserves with all-natural ingredients read The Natural Canning Resource Book - A guide to home canning with locally-grown, sustainably-produced and fair trade foods, 2010.
Use the following coupon code for a 10% discount off items totaling at least $5 at my Etsy shop or my book website: raynerblog10. Good until December 31, 2013.