Adventures in Sourdough: Pancakes

Lately, I’ve been looking for ways to eat a bit healthier. These pancakes are one of my favorite comfort foods and cutting back the carbs in the recipe as well as adding more protein actually made these even tastier to me.  They’re not carb-free, but they contain less carbs than the original recipe.

Serve them with fresh or frozen berries instead of syrup.

Recipe:

1 cup sourdough starter, room temperature

2 Tbsp cooking oil

1 large egg

2 Tbsp sugar

3/4 cup cottage cheese

1/2 cup flour (or less depending on humidity)

1 tsp baking soda

1/4 tsp salt

small amt water or milk

Note: an active starter works best for this recipe, so you may want to feed or double your starter the night before you make these.

Into a medium size, clean mixing bowl pour one cup of room temperature sourdough starter. Add two tablespoons of cooking oil and stir well.

Note: I tend to use a big whisk, but a wooden spoon or spatula would work just fine.

Beat one egg and stir in to the starter along with two tablespoons of sugar. Add cottage cheese. Mix well.

Slowly, stir in half cup of flour.

In a separate cup, mix one teaspoon of baking soda with one-quarter teaspoon salt in a small amount of water or milk to dissolve and quickly stir into the batter. The sourdough batter will now begin to foam and rise in the bowl. (It lives!)

Let the batter stand for about 5 to 10 minutes (while breakfast meat is being cooked, for example).

Stir batter and fry up the pancakes in a skillet or on a griddle.

Note: The amount of flour added to the batter will determine its thickness. For thinner cakes add less flour.