Saturday, April 17, 2010
Sourdough Pancake Recipe
From Souring under Sprouting for Dummies and Smarties in The Diet Rebel's Cookbook Eating Clean and Green by Jillayne Clements and Michelle Stewart
"Another way to prepare grains without sprouting but still increase nutrients, digest gluten, and knock out phytic acid is to soak and sour. In this case, non-sprouted, freshly ground whole-wheat flour can be used by mixing and soaking it overnight with a little lemon, liquid whey, or raw apple cider vinegar and water.79 This is great for pancakes and a lot of other bread recipes, including our sourdough recipes. The cool thing about sourdough is that it doesn’t taste sour if you add a little baking soda to the batter. Plus you get the added bonus of conducting scientific experiments by adding soda (a base) to the acidic soured dough, and watching the two have a chemical reaction. This makes the bread or batter rise and fluff. Many of our recipes use the soured-plus-soda technique or use soda in place of yeast for yeast-free breads. When souring, just remember not to soak and sour already sprouted and dehydrated flour, because soaking and souring also digests gluten, and then you’ll digest so much gluten that you’ll end up flipping solitary crumbs on a griddle instead of pancakes."
4 cups freshly ground whole wheat flour
4 cups filtered water or sour milk (raw)
1 tsp souring agent: lemon juice, raw apple cider vinegar, or whey with live cultures(Omit souring agent if using sour milk)
1 tsp sea salt
2 tsp baking soda
Stir together in a glass bowl, the wheat flour and water, souring agent, or sour milk. Cover with a damp cloth and place on the counter for 12-24 hours. (24 hours is best, but any longer than 24 hours and it begins to turn to alcohol.) After 12-24 hours, the dough should have a sour smell and be bubbly. Beat eggs and mix into the sourdough, (if dough is too thick for preference, more water may be added,)then stir in sea salt and baking soda. Dough should fluff up. Pour onto a buttered griddle. Top with maple syrup (the kind that comes from an actual tree) or applesauce.
Note: whenever using a sourdough recipe, always start off with flour that hasn’t been sprouted first or the combined effect of sprouting and then souring, both of which digest gluten, will cause nothing but crumbs.