Whole Wheat Sourdough Pancakes

School is beginning this week in some parts of the country and by after Labor Day, all will be in progress. There is nothing like a plate of good old-fashioned pancakes to start the day off right. This whole wheat sourdough batter is bubbly and light. Pancakes served with hot maple syrup and a dab or two of butter or topped with berries and whipped cream, are delicious and filling. Plus, a pancake like this that uses fresh ground wheat and flaxseed meal is a healthy choice for breakfast. The sourdough starter can be made the night before and will be ready in the morning when you are ready to prepare the pancakes. You can make all of the pancakes at one time and freeze what is not eaten, to be used for a morning, where time is limited. Don't like pancakes? Use this same recipe and make waffles!

Whole Wheat Sourdough Pancakes or Waffles

(Printable Recipe)

2 cups whole wheat flour

1 cup milk

2 tablespoons honey

1/4 cup canola oil

1 teaspoon baking soda

1 teaspoon salt

1 cup Sourdough Starter (plus more if batter is too thick)

Overnight Sourdough Starter

2 cups warm water

2 teaspoons honey

1 tablespoon yeast

2 cups whole wheat flour

For the Sourdough Starter:

Combine ingredients in a large bowl, and mix together until well blended. Let stand in a warm place overnight before using. Store unused starter in refrigerator and use as much of the sourdough batter as needed and store the rest in the refrigerator in a tightly closed container. When you want pancakes again, set the starter out to warm overnight and add porportional ingredients used in the pancake  recipe again. This batter will need to be used within a 2 week period and replenished to keep it alive and of good flavor.

For Pancakes or Waffles: 

Combine all ingredients in a bowl. Add the Sourdough Starter and stir together until well blended. Cook on a hot griddle and serve with butter and warm maple syrup. Serves 6-8.