Some mornings it’s just hard to think about anything. Breakfast seems inconceivable when you open your fridge to see bare shelves. However, I do always have my sourdough starter. *whew*! Pancakes! But wait, I hadn’t fed my starter in a week… could pancakes still be made? On this particular morning, I decided to find out.
I used this recipe from the CFH website (except that my starter wasn’t ‘freshly fed’) and substituted honey for the sugar. My starter is about 100% hydration, so I didn’t need any milk at all to get it to the right consistency.
I must admit, I have tried using plain starter for my pancake flour in the past and it always produced a rubbery thick pancake. I was wary, but for the sake of a timely breakfast, soldiered on.
Then came the magical moment, as I mixed in the baking soda the batter became puffy and bubbly! A reaction between baking soda and the somewhat vinegary acidity of the sourdough starter perhaps? If you have any insight in this, I would love to hear it in the comments below.
See how fluffy the batter is?!
When I dropped the rounded ice-cream scoop fulls of pancake batter on to the griddle, they immediately became bubbly lacy looking pancakes.
They were light, fluffy, slightly sweet and a huge hit with the family! If you are a pancake aficionado, you may refer to these more as crepes, but either way, they were gone in minutes. Breakfast was saved and a new recipe found!
from Cultures for Health Blog http://ift.tt/1VN2IVz
via The Shining Mind
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