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I’ll Take a Tall Stack

January 28th, 2010

During the long cold winter months here in NE Ohio, it’s futile to think about gardening all the time! There are still many long months of cold and snow left (they’re predicting a few inches overnight). To keep myself from going crazy, I spend my winter months learning to do new things. I finally mastered sourdough bread, so now I’m learning to use sourdough in places besides bread, like muffins and pancakes. One reason I like sourdough is because the grains are soaked overnight, this is supposed to make them easier to digest and much more nutritious. On Tuesday morning I finally made my first batch of sourdough pancakes and they were a HUGE hit.

I used the basic recipe from Mother Earth News and amended it to suit my tastes. I used my sourdough starter and some freshly ground whole wheat flour, along with some buttermilk leftover from my butter making, eggs from the local farm. We topped them with some homemade butter and some local maple syrup (soon enough we’ll have our own maple syrup).

Sourdough Pancakes

1 cup sourdough starter* (I like to use recently fed starter)
1 cup water or buttermilk (I’ve made both and much prefer buttermilk)
1 cup flour (I used 100% whole wheat freshly ground)

In a large bowl, mix these 3 ingredients just until combined (don’t over mix) and let stand overnight. I use raw milk buttermilk in mine and it doesn’t bother me to let it sit out overnight, it has beneficial bacteria in it, so I don’t worry about the milk going bad. *I feed my starter white flour, so my pancakes were half whole wheat.

2 eggs
1/4 cup melted coconut oil or butter (allow to cool slightly)
1 tablespoon of sugar (or 1 tablespoon of honey)
1/2 teaspoon of salt
1 teaspoon of baking soda
vanilla & cinnamon to taste if desired
*you can add a few Tablespoons of powdered milk if you used water in your starter above instead of using buttermilk

The next morning, sprinkle sugar, salt and baking soda over the starter sponge you made the night before (I always put my baking soda through a screen to get rid of any lumps). Whisk egg and butter or coconut oil together then add to sponge mix. Add additional buttermilk if the sponge mix seems to thick for pancake batter (depends on whether you like thick or thin pancakes, this batter is slightly thicker than normal). Mix until combined and allow to sit for 30 minutes before making pancakes.

Drop batter by quarter cups on a buttered, preheated cast iron pan. Cook pancakes until golden brown on both sides, flipping them once only when tops are bubbly and edges look like they’re starting to dry (I guess you know how to do this so I don’t need to explain it too much).

Some of the recipes I’ve read don’t use baking soda, I’ll be making a batch soon without. I hear that it helps reduce the sourness of the pancakes, so if you’re pancakes are too sour, add another half teaspoon of baking soda. Next batch I’ll try making without any baking soda to see how sour they are and how well they raise.

Mr Chiots loved these pancakes, he said they were the fluffiest pancakes I’ve ever made. One great thing about soaking the whole wheat overnight is that it reduces the bitterness of the whole wheat. I must agree, these didn’t taste like they had as much whole wheat in them as they did. I’ll try making some buckwheat pancakes soon as well. I’m not as huge a fan of buckwheat as I am whole grain or oatmeal pancakes.

What’s your favorite kind of pancake?

27 Comments to “I’ll Take a Tall Stack”
  1. pam on January 28, 2010 at 7:49 am

    Doesn’t it feel good to say things like: I used my homemade starter…I used my buttermilk left over from making butter!
    .-= pam´s last blog ..Spanish-Style Shrimp =-.

    Reply to pam's comment

    • Susy on January 28, 2010 at 10:09 am

      Yes, it sure does!

      Reply to Susy's comment

  2. Tree Huggin Momma on January 28, 2010 at 7:55 am

    Any pancakes will be lighter if you make them the night before, and non sourdough can be stored in the fridge. Not sure on the science but it works.

    It has to get a little warmer for me to make my starter but I will be making pancakes and other yummies with my discard, primarily because I just can’t bring myself to throw it away :)
    .-= Tree Huggin Momma´s last blog ..Hodgepodge =-.

    Reply to Tree Huggin Momma's comment

    • Susy on January 28, 2010 at 10:10 am

      I’m the same way, I often make sourdough English muffins with the discards or some extra bread for the freezer.

      Reply to Susy's comment

  3. Ken Toney on January 28, 2010 at 8:36 am

    Theses look great. I too am learning about sourdough bread this winter. I am making starter right now and hope to try making bread soon. I’ll definitely give these pancakes a try when my starter is ready.
    .-= Ken Toney´s last blog ..The New Growing Challenge =-.

    Reply to Ken Toney's comment

  4. kristin @ going country on January 28, 2010 at 8:49 am

    Not sourdough. Not buckwheat either. I like straight-up white, nutritionally void pancakes. However, the MiL made sourdough buckwheat pancakes for Christmas morning breakfast, and I did eat them, so I guess I’ll eat ANYTHING if it has enough butter and maple syrup on it.
    .-= kristin @ going country´s last blog ..Malingering =-.

    Reply to kristin @ going country's comment

  5. Diane@Peaceful Acres on January 28, 2010 at 9:49 am

    Oh Yum!!!! They look so so good!!!
    .-= Diane@Peaceful Acres´s last blog ..Winds of Change =-.

    Reply to Diane@Peaceful Acres's comment

  6. Dave on January 28, 2010 at 9:54 am

    They look delicious! I’d better not let my daughter see the screen or she’ll be asking for pancakes – she’s an addict ;).
    .-= Dave´s last blog ..Enjoy a Cup of Coffee? =-.

    Reply to Dave's comment

  7. Robin Mullet on January 28, 2010 at 11:00 am

    I’ve never tried sourdough, but my husband loves sourdough bread so I guess I better get on it! Thanks for this recipe. Don’t you just love Mother Earth News?
    .-= Robin Mullet´s last blog ..Trolling Tuesday – When the Technical Disappears =-.

    Reply to Robin Mullet's comment

  8. Christine on January 28, 2010 at 11:05 am

    Oatmeal pancakes? That sound yummy.
    .-= Christine´s last blog ..‘Coon in the garden =-.

    Reply to Christine's comment

  9. stefaneener on January 28, 2010 at 12:23 pm

    Oh, that reminds me that I have some starter which would probably like to eat. Do you ever use whole wheat pastry flour? In waffles, pancakes and muffins I find it helps a lot.

    We also use a cast iron griddle. Guaranteed not to break like the electric ones — the only thing in danger of breaking is a toe in the way if you drop it.
    .-= stefaneener´s last blog ..Harvest Monday? =-.

    Reply to stefaneener's comment

    • Susy on January 28, 2010 at 12:53 pm

      I often buy soft white wheat to grind and use in quick bread and pancakes, from what I understand this is the same a whole wheat pastry flour. I buy hard red wheat to grind for making bread.

      Reply to Susy's comment

  10. Julia on January 28, 2010 at 12:43 pm

    Those are gorgeous, gorgeous pancakes. I am in love. Wish I could make ‘em like that. I’ll take a very tall stack, please!
    .-= Julia´s last blog ..Plum Ginger Cake with Lemon Vanilla Jelly Glaze =-.

    Reply to Julia's comment

  11. Melissa on January 28, 2010 at 6:33 pm

    I’m seriously feeling the pancake love right now! My very, very favorite recipe is from Sue Gregg’s website. She’s also an advocate for soaking grains overnight (and other traditional food prep). This is a blender batter recipe in which you can use ANY grains you want. I especially like it with brown rice and oatmeal. You don’t need a grain mill for most of her whole grain recipes!

    http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesA.htm
    .-= Melissa´s last blog ..You are what you eat =-.

    Reply to Melissa's comment

    • Susy on January 28, 2010 at 6:36 pm

      Thanks for the link, I’ll be checking out her site for sure.

      Reply to Susy's comment

  12. […] This post was mentioned on Twitter by mark mile, Susy Morris. Susy Morris said: I’ll Take a Tall Stack http://goo.gl/fb/db5U #recipe #cooking #recipe […]

    Reply to Tweets that mention Overnight Sourdough Pancake Recipe | Chiot’s Run — Topsy.com's comment

  13. Dan on January 29, 2010 at 2:44 pm

    They look excellent! Coincidentally I just copied a sourdough pancake recipe from the bread bible a few days ago. Must give it a try. I’m not a big buckwheat fan either, seems to taste strange to me.
    .-= Dan´s last blog ..Onion & Tomato Update =-.

    Reply to Dan's comment

  14. Leigh on January 29, 2010 at 11:48 pm

    Looks yummy! Interesting about the baking soda with sourdough starter. I’ve taken to using my starter in a lot of recipes, in place of buttermilk and always with extra baking soda. Come to think of it those pancakes, cakes, and muffins don’t have that sour taste to them. I wonder if it would work with my sourdough bread!?!? Will have to experiment. Oh, and I think buckwheat/whole wheat mix is my absolute favorite pancake.

    Reply to Leigh's comment

  15. Joe on January 31, 2010 at 1:49 pm

    Those look tasty…I’m saving this recipe!
    .-= Joe´s last blog ..The View from Cerro San Luis =-.

    Reply to Joe's comment

  16. Reply to hotcakes, pancakes, griddle cakes « my revolving passions’s's comment

  17. […] How-To/Make Your Own Posts from Chiot’s Run. Make Your Own: Brown Sugar Make Your Own: Baking Powder Make Your Own: Ghee Make Your Own: Butter Make Your Own: Preserved Lemons Make Your Own: Ketchup Make Your Own: Sauerkraut Make Your Own: Canned Tomato SoupMake Your Own: Sourdough Pancakes […]

    Reply to A Few Resources for the Real Food Challenge « Not Dabbling In Normal's comment

  18. DarcyLee on March 7, 2010 at 9:36 am

    I’ve been looking for a good sourdough pancake recipe. I found you through Mrs. Mac at The Thrifty Garden/Home. I’ve been trying to make more things from scratch and love spending time in the kitchen. Thanks for posting this.
    .-= DarcyLee´s last blog ..What To Do With a 5-pound Pork Loin =-.

    Reply to DarcyLee's comment

  19. […] much more than sourdough bread. Why, there’s sourdough crumpets! Sourdough English muffins! Sourdough pancakes! Sourdough banana bread! Sourdough lava cake! (These are all basically breads, I suppose, but not […]

    Reply to Say hello to my pet sourdough! « The Foodie Scientist's comment

  20. […] coffee. Once or twice a week we have bacon, eggs and potatoes, and once or twice a month we enjoy sourdough pancakes. In the winter we love soaked oat groats topped with all kinds of things like cinnamon, raisins and […]

    Reply to Sunday Photos…Breakfast Edition « Not Dabbling In Normal's comment

  21. Busy Busy Bees | Chiot's Run on March 6, 2011 at 8:23 am

    […] collected 137 gallons of sap and have over 3 gallons of finished syrup. We’ve been enjoying sourdough pancakes every morning for breakfast with freshly made syrup, you sure can’t beat that! That being said, […]

    Reply to Busy Busy Bees | Chiot’s Run's comment

  22. Bekki on October 17, 2011 at 9:06 pm

    I love sourdough pancakes! I think it’s fun to see how many people are into sourdough now. I grew up on it and we had sourdough pancakes ever Saturday morning until I left home. Now I serve them to my children and they love them, but they always insist that Opa makes them better. :)
    Your recipe is very similar to the one I use. If you like the sour taste(which I love) then save the leftover batter for the next day and they will be even better!

    Reply to Bekki's comment

  23. James O'Neal on May 26, 2014 at 11:33 pm

    Great recipe! I am using some rye flour along with the regular white tomorrow morning. I love rye flour in my sourdough bread, easy recipe to tweak how you want it, thanks for sharing.

    Reply to James O’Neal's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but just recently moved to 153 acres in Liberty, Maine.

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