Today’s weather makes me want to forget winter like it never happened. It’s the beginning of March, 70 degrees, no wind, (which is very remarkable for Kansas) and no chance of rain.
I already broke out my summer clothes, gardening tools, and sun tea jug acting like winter has gone and left months ago. But because it’s Kansas where it’s highly probable we could jump back full swing into winter in two days, I must find room in my heart to not be resentful if such happens. I would like to remind myself of some things I do like about winter.
While there isn’t much I do like, when I find something, I deeply treasure it.
This winter, I discovered our very treasured sourdough pancakes. Unlike traditional pancakes, the sourdough version stays filling past lunch, has a tart taste, and are slightly more dense.
And for my husband, sourdough pancakes are always a request. I make them with great gladness because it pleases me to see him pleased.
And for not wasting excess sourdough starter, pancakes are a quick use of a large quantity. It also great for when you don’t have enough energy to whip up some biscuits or bread, these sourdough pancakes are uber quick and simple.
- 2 cups sourdough starter
- 1 cup flour - whole wheat, spelt, rye, etc..
- 2 eggs
- ¼ to ½ cup whole milk, cream, or kefir
- Beat sourdough starter with flour in a large bowl, cover it, and let sit at room temperature 8 to 12 hours.
- Punch down dough, then beat in the eggs and milk. The more milk you add the thinner the pancakes.
- Warm skillet to medium heat, add approx 1 tablespoon butter so that the pancake doesn't stick to the pan, then turn down the heat to medium / low.
- Spoon ¼ cup batter to the skillet, let cook for 2-3 min, then flip and cook another 2-3 min.
- Keep working in batches, adding butter to the skillet as necessary.
- Serve with butter, maple syrup, nut butter, cream and fruit - YUM!