SOURTASTIC BONUS: Sourtastic Pancakes recipe Copy
So delicious, yet so easy to make. In case your starter piles up, make these yummy pancakes.
Pancakes Recipe without Psyllium Husks (for about 3-4 thin pancakes, adjust quantities if you want more pancakes)
- 30 g of puffy gf starter
- 55 g of oat/almond milk/regular full fat milk
- 65 g of finely ground millet/buckwheat flour
- salt (next day)
In the evening, before going to bed, mix plant milk/regular milk, millet or buckwheat flour. Cover well and leave at room temperature till early morning (6-8 hours approx.).
Then thin the batter to get a nice consistency (40-60 g milk) plus a pinch of salt.
Bake in a preheated non-stick pan with enough fat.
Recipe for Pancakes with Psyllium Husks (for about 7-8 pancakes, adjust quantities if you want more pancakes)
- 30 g of puffy gf starter
- 200 g of cold oat/almond milk/regular full fat milk (55 g + 145 g)
- 1 leveled teaspoon of psyllium husks
- 75 g of finely ground millet/buckwheat flour
- Pinch of turmeric for the color
- Salt to taste
Before going to bed mix starter, 55 g of milk, and flour. Leave to stand overnight (6-8 hours).
Next morning, mix husks with milk, leave to swell for about 15 min.
Then mix everything together, add salt, and turmeric.
Bake in a preheated non-stick pan with enough fat.
FERMENTED NOTE #1: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten.
FERMENTED NOTE #2: If a larger amount of starter piles up, you can use it directly for pancakes, just dilute it with milk, add salt and bake.
*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.
@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.