Sourdough Pancakes

This whole sourdough thing is likely to make me gain weight. Although sourdough is supposed to be lower glycemic than even whole wheat bread, I'm still pretty sure you need to eat it in moderation. With starter that needs to be fed every 3 days (which means discarding or using some of the original), I'm making an awful lot of sourdough treats. So this morning it was sourdough pancakes. I tried once before and ended up with something more like dense sourdough bread cooked in a skillet. This time they were light and fluffy and delicious. I pretty much followed a recipe I found on Wild Yeast Blog. Since my starter wasn't exactly "fresh", I decided to add a little whole wheat pastry flour and milk. This was the first time I measured in grams, and I really liked it. I've done ounces before but it gets confusing when you have to pull out the calculator to start figuring out pounds and ounces. My new digital scale has both ounces and grams so it was super easy. This recipe is a great base and you could certainly add wonderful thinks like fruit and nuts to the batter.

Ingredients:

• 250 g mature 100%-hydration sourdough starter
• 125 g whole wheat pastry flour
• 2 Tbs maple syrup or agave nectar (or 10 drops liquid stevia)
• 2 Tbs healthy fat or oil such as melted butter, coconut oil, or grapeseed oil
• 2 eggs 
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• enough milk to thin to desired consistency (about 1 cup)

Mix all ingredients in large bowl. Let sit a couple of minutes to give the yeast a chance to perk up. Pour by scant 1/4 cupfuls onto hot greased griddle. I used my cast iron skillet but next time I'll go back to my electric pancake griddle because I can fit more on it and it has more even heating than the stove top. Either way, flip when bubbles start to appear and cook to desired shade of brownness. Serve with desired toppings and try not to eat too many (they do freeze well). I enjoyed mine with fresh blueberries and cream.