Sourdough is my preference when it comes to preparing grains. If we were to compare the efficiency and health benefits of grain preparation to, let’s say speed, I’d say soaking is like riding a bicycle with training wheels, sprouting is a professional bike racer, and sourdough is akin to a motorcycle.
There are many health reasons to prefer sourdough over others, and today I’m going to share one of my favorite sourdough recipes. Pancakes.
As I mentioned with my Basic Sourdough Bread recipe, when I make something with sourdough, I want to use as much sourdough starter as I can. In this recipe, the entire ‘batter’ is sourdough starter with a few spices thrown in – and it’s AMAZING!
As with everything I cook, I make a large batch to feed the kids’ bottomless pits and still have enough to freeze for quick leftovers later. But you can easily half this recipe if needed.
I’m guest posting the recipe and the rest of this article over at Keeper of the Home. Come on over and join us for breakfast!
Shared With: Flour Me With Love, Healthy Home Economist, Make Ahead Meals for Busy Moms, The Prairie Homestead, Nourishing Treasures, Simply Sugar & Gluten Free, Real Food Forager, Time-Warp Wife, Young Living Oil Lady, Delicious Obsessions, Far Above Rubies, Vintage Wanna Bee, Growing Home, Whole New Mom, Women Living Well, Raising Homemakers, Frugally Sustainable, Kelly the Kitchen Kop, The King’s Court, This Chick Cooks, Deep Roots at Home, Day2Day Joys, GNOWFGLINS, The Greenbacks Gal, Our Simple Country Life, The Nourishing Gourmet, Your Thriving Family, Comfy in the Kitchen, Jill’s Home Remedies, Real Food Freaks, Real Food Whole Health, Food Renegade,