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Tag Archive for: pancakes

How to Make Whole Wheat Sourdough Muffins

General, Grain, Recipes
Embracing Motherhood How to Make Sourdough Muffins

I have tried so many different recipes for sourdough bread, and I never found anything that really worked (or that I really liked) until I stumbled across this recipe and found the perfect solution! Who needs to make loaves of bread when you can have these perfect, single size, delicious little muffins? We love eating them toasted for breakfast with butter or cream cheese, as an “English muffin” for an egg sandwich, with lunch meat and cheese for a portable school lunch, or as a bun for hamburgers. Everyone who comes over LOVES these muffins!

The sourdough process is extremely beneficial for your health because it is the best way to get rid of the phytic acid in the grain. Phytic acid prevents us from absorbing phosphorus and it leaches valuable minerals from our bodies. (Read my blog: The Dangers of Phytic Acid and What to Do About It to learn more.) It also breaks down the sugars in the grain which makes it easier to digest.

Ingredients

  • 1 c. Sourdough Starter (Blog Post: Sourdough Starter Recipe)
  • 2 c. Raw Milk (Blog Post: Why We Drink Raw Milk)
  • 4 c. Fresh Ground Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • *2 T. Raw Honey (Optional: It helps to neutralize the sour flavor. Get some here.)
  • 1 ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 2 t. Baking Soda (Optional too, I think it just helps them rise a bit better.)
  • Coconut Oil (To grease your hands and the pans. This coconut oil would be best, but on our budget, I buy this.)

Materials

  • Mixing bowl
  • Towel or saran wrap
  • Stirring utensil
  • Baking sheet (I use the standard baking sheets I’ve had forever, but in a perfect world where money was no option, I would love some stone baking ware like this.)

Directions

Part 1: Mix it Up and Let it Sit

  1. Mix together the sourdough starter and the milk. I usually don’t mix it until it is completely dissolved, I just try to stir it up for a bit to make sure it mixes more evenly when the flour is added.
  2. *Add the honey. If you are going to add the honey, now would be a good time. My raw honey is usually solid at room temperature, so I put it in a glass cup and microwave it until it melts. (I added this when I first started making these to cut down on the sour flavor, but now that my family is used to it, I don’t add this anymore!)
  3. Add the flour until you achieve a solid, but pliable consistency. When you use freshly ground flour, it has plenty of phytase that will break down the phytic acid. (Read more about the dangers of phytic acid here.) If you don’t have the time to grind it fresh every time you use it, you can always leave your flour in a sealed container on your countertop at room temperature. Just don’t freeze it or it will kill the phytase.
  4. Cover with a towel (or saran wrap) and leave in a warm undisturbed place for 8 hours. It is best if it can be slightly warm during this process (but not over 90°F). I usually just tuck mine away on the counter during the warmer days, but if it’s cold, I’ll put it on top of the stove and turn on the stove to like 200°F.
  5. *Notes: If you’re just starting to get your family used to the taste of sourdough, I would start out only letting it sit for a few hours. This will still be enough time for the sourdough to break down some of the phytic acid. Then, you can gradually increase the time to 8 hours, and you can even leave it overnight if that’s more convenient. If you set it out and 8 hours later, you’re not ready to make your muffins, pop it into the refrigerator until you’re ready to use it.

Part 2: Make Your Muffins

  1. Preheat the oven to 350˚F.
  2. Get the dough ready. The dough mixture should have risen to almost double its size by this time, and you’ll need to use a wooden spoon or spatula to scrape down the sides and bottom of the bowl to loosen the mixture before dumping it onto your countertop. (*If it didn’t rise, it probably wasn’t warm enough, or maybe the starter isn’t good anymore.)
  3. Add dry ingredients and knead. Sprinkle your salt and baking soda on top of your lump, grease up your hands with some coconut oil, and knead the dough to mix everything in. *If your dough is too soupy, you can add a little bit of flour at a time until its more stiff and pliable. **It is very important that you don’t add the salt until the end because it hinders the fermentation process. You don’t want to skip it though because it tightens the gluten structure and prevents the dough from getting too sticky. 

    Sourdough Mixture Ready to Make Muffins

    Sourdough Mixture Ready to Make Muffins

  4. Grease the baking sheets. I like to use coconut oil.
  5. Make dough blobs. Make sure your hands stay nice and greased up with coconut oil and then pull apart a little blobs of the dough, roll them in your hands until they are formed into nice little cookie dough balls, and place them on the baking sheets. (This recipe should make enough for two sheets of muffins.)

    Rolling Dough Into Balls (Yes, my pans are atrocious!)

    Rolling Dough Into Balls (Yes, my pans are atrocious!)

  6. Flatten the blobs. Use the palm of your hand to press them down, and then even out with your fingers.

    Flatten the Dough Balls

    Flatten the Dough Balls

  7. Place the muffins sheets on top of the warm oven. Cover with some towels and leave them to rise for about an hour. (If you don’t have an oven underneath your stove, you can turn your stove to warm and place them inside with the door open.)

    two trays of sourdough muffins covered with towels so they'll rise

    Covered Sourdough Muffins

  8. Bake at 350˚F for 10 minutes.
  9. Place in Ziploc bags and store in the fridge or freezer. I like to cut them in half and toast them or use for sandwiches, English muffins, hamburgers, etc.

    Homemade Sourdough Muffins Fresh Out of the Oven

    Sourdough Muffins Fresh Out of the Oven

*I adapted this recipe from The Fresh Loaf, which is a GREAT resource for all bread making.

Tips and Tricks

Cutting these little buggers in half can be a little tricky, but my husband came up with a way that works really well even on the thinnest of muffins. First of all, hold the muffin up on its side and insert just the tip of the knife all around the edges (almost like you’re scoring it). Then, gently saw back and forth while rotating the muffin in a circular motion until you get to the middle. Walla!

cutting technique for homemade sourdough muffins

How to Cut These Sourdough Muffins

These muffins are kind of little, so they can get stuck in a toaster. I prefer making them in my toaster oven.

Toasted Sourdough Muffins with Butter

Toasted Sourdough Muffins with Butter

These muffins taste great with an egg sandwich, with scrambled eggs, or my favorite…sunny side up eggs!

Check out my sourdough starter recipe here, or take a peek at some of my other sourdough recipes like these sourdough pancakes and sourdough pizza crust.

February 21, 2020/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-29.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2020-02-21 10:00:022020-11-19 16:43:37How to Make Whole Wheat Sourdough Muffins

How to Make Your Own Sourdough Starter

General, Grain, Recipes
Embracing Motherhood How to Make Your Own Sourdough Starter

Using sourdough is one of the pillars of healthy eating in our family because it is the best way to get rid of phytic acid, which is in all grains (and basically anything that is a seed) and prevents us from accessing the much needed phosphorus located in grains and leaches minerals such as calcium, iron, zinc, and magnesium. (Read more about phytic acid in my blog here.) Not only that, but the souring process breaks down all of the sugars in the flour and makes it much easier for the body to digest. Making sourdough can seem like a daunting task at first, but once you get the sourdough starter established, it can become a very easy part of your routine.

I got my first sourdough starter from a friend, and things didn’t turn out so well. The problem could have been any or all of the following: 1) the starter flour was different than the flour I was using to bake with, 2) my gallon size jars were too big, 3) my hard winter wheat grain was too dense, and/or 4) I didn’t feed it enough. So I scrapped the project and waited until I had more time to do it properly. Now, I have an excellent starter that’s nice and poofy, some great containers, the perfect grain, the time to feed it regularly, and some great sourdough recipes that I love using.

Materials Needed

  • Sourdough Starter Packet (I got mine from Breadtopia via Amazon)
  • Wide Mouth Mason Jars (I use 2 jars at a time. You can get some here or in the canning aisle at your local grocery store.)
  • Coffee Filters (To cover the mason jars. This keeps out the fruit flies and lets the sourdough “breathe”.)
  • Fresh Ground Grain – (I get my organic prairie gold wheat berries here, but you can find some similar here too. I use my Wondermill Grain Grinder to grind it up, but you can also get a hand operated grain mill if you’re looking for a cheaper option.*I’ve tried hard winter wheat berries, and they just didn’t work as well.)
  • Filtered Water (We have city water that fortunately has no flouride, and we bought a simple filter to get the chlorine and other chemicals out. You can also let water sit out for 24 hours to evaporate the chlorine.) 
Sourdough Starter

Sourdough Starter

Starting the Starter:

  1. Put 1 t. of dried starter into your mason jar(s) and add 1 T of lukewarm filtered water. Stir until softened.
  2. Add 1 T of freshly ground flour and stir. (You can grind a big batch of flour and keep it on your countertop, which is what I do, or you can get a little coffee grinder and grind some fresh every day. The more freshly ground the flour, the more phytase will be available to break down the mineral leeching phytic acid. Don’t freeze your flour, this will “kill” all of the phytase.)
  3. Cover the mason jar with a coffee filter, screw the cap on to keep it in place (or place a rubber band around it), and let it sit for 24 hours.
  4. For the first few days, you’ll just add tablespoons of water and flour, but once your starter is established (you will notice the bubbling action of the fermentation), you can increase the amounts to 1⁄3 c. of flour and 1⁄4 c. of water. *You want the consistency to be soft but not soupy, and you want to be able to mix it easily.

Frequently Asked Questions

  • Is my sourdough established? After you feed your sourdough and let it sit for 24 hours, you should see it get poofy, double in size, and there should be little holes dotted throughout. Because of this, you never want to let your jar(s) get too full.
  • How should I maintain the starter? If you’re like me and want to use the starter as often as you can for things like sourdough muffins, sourdough pancakes, and sourdough pizza crust, you’ll want to leave it on the counter in warmish place (not near a drafty window) where it can be left undisturbed but remain within easy reach, and feed it 1⁄3 c. of flour and 1⁄4 c. of water every day. If you won’t be using it very often, you can keep it in your refrigerator. When you want to use it, take it out of the refrigerator, feed it, and let it sit out until it gets nice and poofy again, preferably 24 hours. Try not to let more than 2 weeks go by between feedings.
  • What if I need more? You can always double the amount of flour and water each time you feed your starter or feed it every 12 hours if you need a quick boost in volume.
  • What should I do if I forget to feed my starter every day? If you miss a day here and there, you should be fine. But if you miss more than a couple of days and the starter starts to turn black, you are getting near the point of no return. But still, try to feed it, stir it really well, and see if it will come back.
  • How do I know if my starter has gone bad? Make it a point to really stick your nose in your starter and smell it when it is first established. It should have a pleasantly sour smell. If it goes bad, it will have a rotten and putrid smell. When this happens, you just have to throw it away and start over.
  • When should I clean out my jars? When wet sourdough dries, it is VERY hard to clean! This is why I highly recommend cleaning any measuring cups with sourdough starter in them right away! If you notice that the inside sides of your jars are getting caked with lots of dry sourdough and especially if the dried sourdough is turning black, it’s time to clean your jars! Get a fresh clean mason jar(s), transfer as much of the wet starter as you can into the new jar, and soak the dirty jar in hot soapy water. Warning: It will not be easy or fun to clean! It will require a lot of scraping and perhaps even some more soaking, but you will be glad you did it when it’s over. 🙂
  • Why should I go to all of the trouble of using sourdough anyways? All grains (as well as seeds, nuts, corn, oats, tubers, and bean…even coffee beans) contain phytic acid. Phytic acid is found in the hull of the grain and protects it. If we eat phytic acid without breaking it down first, not only can we not access the phosphorus inside (which is needed by every cell in the body), but it leaches valuable minerals (such as calcium, iron, zinc, and magnesium) from our bodies. By making sourdough, we are releasing the phytase within the grain which is the only thing that can break down the phytic acid. I did an insane amount of research to learn more about this fascinating topic and you can read more about what I learned in my blog: The Dangers of Phytic Acid and What to Do About It.
  • Where can I find some good sourdough recipes? Well, I’m glad you asked! It just so happens that I have a collection of my favorite sourdough recipes here. I especially like my sourdough muffin recipe.

    Sourdough Muffins

    Sourdough Muffins

November 21, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-9.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-11-21 11:00:332020-05-01 12:40:18How to Make Your Own Sourdough Starter

How to Make the World’s Best Yogurt and Buttermilk Pancakes

Grain, Recipes

I stumbled across the recipe for these yogurt and buttermilk pancakes this morning purely by accident when I ran out of my intended ingredients, and the results have absolutely blown me away. These are the best pancakes I have ever made. Period. It isn’t even dinnertime yet and the entire batch has been devoured by everyone in the family. Now, let me share the brilliant story of their creation.

It all started when I woke up this fine Saturday morning with my precious little five month old who decided that 5:30 a.m. would be a fine time to start the day. While everyone else slept in and Julian played happily in his bouncy seat, I decided that I would waft the house with the delicious aroma of a pancake breakfast and fresh coffee.

After I had added two cups of flour to my bowl, hoping to next add the milk and my cup of sourdough starter for my Sort of Sourdough Pancakes, I realized that we were out of milk. “Rats!” I thought, as I slowly remembered that I knew that we were out of milk since it was milk day and we had plans to visit the farm and get our weekly eight gallons of fresh raw milk when everyone woke up. Come on brain!

As I scanned the fridge, I found one cup of buttermilk left over from making my Ranch Dressing. “Hmmmm, buttermilk pancakes sound good,” I thought. But after adding the one cup of buttermilk to my flour, I realized it wasn’t near enough liquid. So I scanned the fridge again and noticed some plain organic yogurt sitting way in the back. “I sure hope this isn’t rotten,” I thought, not remembering the last time I had even touched the stuff. “Phew!” it passed the smell test, and into the mixture it went!

Next, I had hoped to add 3 or 4 eggs to at least make some super protein pancakes that Scott and I could force down, but we only had one egg. So after adding it to the mixture, I only half-heartedly mixed in the rest of the ingredients (vanilla, cinnamon, aluminum free baking powder, and salt). I had pretty much accepted the fact that this recipe was a bust, and I was ready to toss the whole thing out. But after mixing everything together, I realized that, hey, it wasn’t half bad. “Maybe there’s hope!” I exclaimed to Julian who just looked at me with a big goofy grin.

So I heated up the skillet with some coconut oil and decided to give these my best shot. I spent the next hour cooking one pancake after another (they took a reeeeeeeeeeally long time to cook thanks to the yogurt) until I had one big stack of pancakes. I usually take pictures of just about everything I cook since I like to blog about my recipes, but I didn’t even think it was worth it to snap one single photo.

After all of my pancakes were complete, I finally decided to try one. I was prepared for the worst as I hesitantly lifted up one corner of a still warm pancake and took a little nibble. It was…good. I mean, wow, like, really good, and it didn’t even have any butter or syrup on it yet! So I smothered one with butter, cut it up into bite sized pieces (cuz that’s what you do when you’re a mom, even if there aren’t any kids around), and drizzled some fresh maple syrup on top. Then I poured a big glass of milk, and sat down to one of the best pancakes I have ever had in my life.

The texture was just so amazing. It was chewy and moist, and full of so much wonderful flavor. The way that the buttermilk and yogurt complemented each other, and how the vanilla and cinnamon accented this taste explosion was simply exquisite. When my husband and children finally awoke, they were all treated to the most amazing breakfast ever. Everyone devoured these pancakes for breakfast, and then we ate them again for lunch! I am happy (and sad) to say that they are now all gone!

We only go shopping every other week nowadays to help with our time and budget, so we’ll have to wait awhile to stock up on buttermilk and organic plain yogurt again, but you can bet your buttons that this will be a recipe I will make time and time again. Now, without further adieu, here’s the recipe.

Yogurt and Buttermilk Pancake

Yogurt and Buttermilk Pancake

Ingredients

  • 1 c. Buttermilk
  • 1 ½ – 2 c. Plain Yogurt
  • 2 c. Flour
  • 1 Egg
  • 1 T. Cinnamon
  • 1 T. Vanilla Extract
  • ½ t. Real Salt
  • 1 t. Aluminum Free Baking Powder

Directions

  1. Preheat your cast iron skillet at heat level of 3 (if that’s how you’re cooking) and plop in a huge dollop of coconut oil.
  2. Mix together the flour, buttermilk, and yogurt. The mixture shouldn’t be too thick, but it shouldn’t be runny either.
  3. Crack the egg and mix it in.
  4. Then add the cinnamon, vanilla, salt, and baking powder, and gently mix everything together.
  5. Turn the heat up to a 4, and pour in a ladle’s worth of batter.
  6. Cover and cook for about 10-12 minutes.
  7. Check to see when not just the edges, but the entire pancake starts to look a darker shade of brown and you can see little bubbles popping up before flipping.
  8. Cover and cook for another minute or two. If you don’t cook these pancakes long enough, they will feel gooey in the middle. As they cool, they will firm up a bit.
  9. This recipe should make about 6 medium sized pancakes.
  10. Top with tons of butter, drizzle on some fresh maple syrup, and sit down at a real table with a big glass of milk to enjoy the best pancake you’ve ever had.
  11. You’re welcome.
ruby_eating_yogurt_and_buttermilk_pancakes

Yogurt and Buttermilk Pancake Lunch

April 11, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/Untitled-design-2.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-11 17:58:072020-11-20 18:28:16How to Make the World’s Best Yogurt and Buttermilk Pancakes

Whole Wheat Pancakes or Waffles

General, Grain, Recipes

I love making these whole wheat pancakes or waffles when we need a quick meal and I don’t have the time to wait for my Sourdough Waffle and Pancake Recipe or my Sort of Sourdough Pancake Recipe. I like this recipe because it has the most eggs and least amount of flour of any of my waffle or pancake recipes. Yes, it will have phytic acid, but as long as it’s just sometimes and not all the time. The kids love helping me with this recipe.

Ingredients

  • 2. c. Milk (Raw is best.)
  • 3 ½ c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • 4 Eggs (Preferably pastured)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

  1. Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
  2. Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
  3. Mix the eggs. It definitely is a good idea to have some help with this! Ruby knows how to puncture each egg yolk and stir them up.

    child cracking eggs into a bowl

    Ruby is Really Good at Cracking Eggs

  4. Add the cinnamon, vanilla, salt, and baking soda. Stir well.
  5. Add the flour and mix together. (Add a little at a time and mix well to avoid lumps. To make a thinner mixture, use 3 cups of flour, and to make a thicker mixture use 4 cups of flour.)
  6. Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.) *If you’re making waffles, go ahead and add the batter to the waffle iron. I like to grease mine with coconut oil.

    whole wheat pancake batter just starting to cook on a cast iron skillet

    Whole Wheat Pancake Batter Starting to Cook

  7. Cover and let cook for about 2-4 minutes. (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
  8. When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip. (Stand back as you do this so you don’t get hit with splattering coconut oil.)

    whole wheat pancake cooking in a cast iron skillet

    Whole Wheat Pancake Cooking

  9. Cover and cook for about 1 minute on the other side.

    whole wheat pancake cooking in a cast iron skillet

    Whole Wheat Pancake Cooking

  10. Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
  11. Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)
    whole wheat pancake topped with butter and syrup ready to eat on a plate

    Whole Wheat Pancake Topped with Butter and Syrup

    child eating whole wheat pancakes for breakfast with a glass of milk

    Elliot Loves these Whole Wheat Pancakes!

April 10, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/embracing-motherhood.com-18.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-10 12:48:102020-11-20 18:30:38Whole Wheat Pancakes or Waffles

Sort of Sourdough Pancakes

General, Grain, Recipes

Typically, when you make things with sourdough, you need to prepare them well in advance, but what if you wake up one Sunday morning and you’re just craving pancakes? This is a good recipe to make some quick pancakes that are “sort of sourdough”. (If you’re looking for more of a real deal sourdough waffle/pancake recipe, check this recipe out, and if you just want some whole wheat pancakes, go here.) My kids always love this pancake recipe, and we sometimes even eat them for dinner!

Read my article about phytic acid if you want to learn why eating sourdough is so important!

Ingredients

  • 1 c. Sourdough Starter
  • 2. c. Milk (Raw is best.)
  • 2 c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • 3 Eggs (Preferably pastured)
  • 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda (or Aluminum Free Baking Powder)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

  1. Mix the sourdough starter and milk. Try to let it sit out for as long as you can. If you let it sit out for 8 hours, all of the phytic acid will be broken down, but if you can at least let it sit out for half an hour to an hour it will be better than nothing. (*Eating sourdough is an acquired taste. It might be a good idea to slowly get your family used to the sour taste of these pancakes by letting the batter sit out for increasing amounts of time.)
  2. Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
  3. Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
  4. In a separate bowl, mix the eggs.
  5. Add the cinnamon, vanilla, salt, and baking soda. Stir well.
  6. Add the flour and mix together. Add about a ½ c. to a cup more flour if you like poofier pancakes. This mixture is pretty thin, but it makes some deliciously thin pancakes that we all love. (*I find that my kids really like it when I cook pancakes one way for awhile, that I mix it up and make it a little different. So I’ll go from thick to thin and less sour to more sour quite often.)

    sourdough pancake batter mixed up and ready to serve with a ladle

    Sort of Sourdough Batter

  7. Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.)

    sort of sourdough batter just starting to cook on a cast iron skillet

    Sort of Sourdough Batter Starting to Cook

  8. Cover and let cook for about 2-4 minutes.  (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
  9. When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip.  (Stand back as you do this so you don’t get hit with splattering coconut oil.)

    Sort of sourdough pancake with brown edges and bubbling on top ready to flip

    Sort of Sourdough Pancake Ready to Flip

  10. Cover and cook for about 1 minute on the other side.

    sort of sourdough pancake cooking in a cast iron skillet

    Sort of Sourdough Pancake Almost Done Cooking

  11. Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
  12. Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)
    sourdough pancake fully cooked with a dollop of butter on the top

    Sort of Sourdough Pancake

    cut up sourdough pancake with butter and syrup ready to eat on a plate

    Sort of Sourdough Pancake Cut Up and Ready to Eat

April 5, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/Untitled-design-10.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-05 21:49:392020-11-20 18:38:48Sort of Sourdough Pancakes

Sourdough Waffles and Pancakes

General, Grain, Recipes

These waffles are a BIG hit with my kids! I like to keep one fresh batch in the fridge and one spare batch in the freezer. In either case, I just pull one out, pop it in the toaster, and we’re in business! Then I like to slather it with a generous amount of butter, cut it into bite size pieces, top with some fresh maple syrup (or organic syrup when the budget is tight), and WALLA –breakfast is served! (*Note: Sometimes my kids suddenly turn on me and stop liking what they used to like. When that happens with this recipe, I switch to my Sort of Sourdough Pancake recipe or my Whole Wheat Pancake recipe.)

Ingredients

  • 1 c. Sourdough Starter
  • 2. c. Milk (Raw is best.)
  • 4 c. Flour (Freshly ground for optimal nutrition so that the phytase that will break down phytic acid. I get my wheat berries here, but you can find some similar here too.)
  • 2 Eggs (Preferably pastured)
  • 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
  • 2 T. Raw Honey  (You could add ¼ c. brown sugar, or just skip this ingredient – it just helps to counteract the flavor if you’re not used to sour. It’s best to buy local raw honey, but you can buy it here too.)
  • 1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

Part 1: The Sponge (Mix and Let Sit Overnight…or for 8 Hours)

  1. Dissolve the sourdough starter into the milk.
  2. Mix in the flour.
  3. Cover and let sit overnight or for 8 hours. (I like to do all of my food prep in the morning, so I make my overnight batter in the morning, then put it in the fridge during the day, and finally put it out on the counter before I go to bed so it’s ready the next morning.)
  4. Note: Now, if you’re like me and you unintentionally leave it out for way more than 8 hours, YOU might still like it, but your picky eaters may not. So watch the time.

Part 2: The Final Batter (The Next Morning…or 8 Hours Later)

  1. Start preheating your waffle iron.
  2. Add the eggs, butter, cinnamon, vanilla, salt, and baking soda to the overnight mixture. (You can mix all of these ingredients in a separate bowl first if you want.)
  3. I like to use beaters to mix everything together, but you could also use a spoon.
  4. Coat the waffle iron with coconut oil. I just bought this waffle iron, and I love it. (I like my waffles square so that I can pop them in the toaster.)
  5. Cook for about 6 minutes (or until the light turns green). You want them as lightly cooked as possible so that you can reheat them later in the toaster, and they won’t be too overdone.

    Cooking Waffles

    Cooking Waffles

  6. *This also makes great pancake batter, so if you don’t have a waffle iron, just make pancakes instead.
  7. Smother with butter and maple syrup then serve! (Find out why I like to smother everything with butter here.)

    Waffles Cut Up

    Waffles Cut Up

*I adapted this recipe from The Fresh Loaf, which is a great source for all bread making.

Why Eat Sourdough? To learn more about why sourdough is the best way to get rid of phytic acid, check out my blog: Phytic Acid: The Anti-Nutrient That’s Slowly Killing You.

October 18, 2014/by Stacey Maaser
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Stacey Maaser

Stacey Maaser author of Embracing Motherhood

Author of Embracing Motherhood

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Hi, I’m Stacey Maaser,

author of Embracing Motherhood! I am a stay at home mother of 5 with 7 years of teaching experience and a Master’s degree in Curriculum and Instruction. I am passionate about teaching my children, feeding them healthy food, learning the truth about things (not just what is popular opinion or counter culture), and sharing what I’ve learned and experienced with others. Thanks for stopping by!

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