Sourdough Buttermilk Gingerbread Pancakes
- 1 cup ripe room temperature sourdough starter
- 2 Tbsp mild oil
- 1 egg, beaten
- 1/4 cup brown sugar
- 1 teaspoon molasses
- 1/4 cup golden raisins
- 1/4 cup crystalized ginger, minced
- 1 cup buckwheat/ Teff mix (Recipe below)
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tsp ginger
- 2/3 cup buttermilk (more if like them thin and crepe like)
- 1 tsp baking soda
- 1/4 tsp salt
- a little bit of water
- Put sourdough starter into a large non metallic bowl.
- Stir in oil with wooden or plastic spoon (no metal!)
- Beat the egg with the sugar and molasses and add to starter mixture.
- Using a wooden or plastic spoon, stir in the ginger, raisins, flour, nutmeg, cinnamon and ginger.
- Using a wooden or plastic spoon, stir in the buttermilk.
- Mix baking soda, salt, and a little water. After a minute or so the mixture should bubble. When it does, add it to the batter.
- Heat some butter or mild oil in a cast iron skillet over medium heat. Drop about 1/4 cup batter into the oil. Repeat as many times as you can in your skillet
- Cook the pancakes until bubbles begin to appear on the edges. Carefully flip the pancakes and cook for about 2 minutes more on the other side. Remove to a warmed plate.
- Add more butter if needed and repeat the process until all of the batter is used. This recipe makes about 8 pancakes.
- Serve with yogurt and fresh fruit!
Buckwheat/Teff Gluten-Free Flour Mix
- 4 ounces Teff flour
- 4 ounces Buckwheat flour
- 4 ounces arrowroot starch
- 4 ounces potato starch
- 4 ounces tapioca starch
Mix them all together! This will make 20 ounces, enough to make a loaf of sourdough bread and one batch of pancakes with a bit left over. Or you can make many batches of pancakes.
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