I think I've perfected my own version of the zucchini pancake, using sourdough starter and sprouted whole wheat flour. Divine and healthy!
250 g mature sourdough starter (100% hydration)
125 g sprouted whole wheat flour
2 Tbs maple syrup or honey (or also I've used liquid stevia - about 15 drops)
2 Tbs grapeseed oil
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
enough milk to thin to desired consistency
1 large zucchini, grated and set in strainer to drain
Mix all ingredients except milk and zucchini in medium large bowl, beating vigorously. Add milk as necessary to thin out to a pourable consistency. Let sit about 10-15 mins. This gives the starter in the batter a bit of time to work and also lets the zucchini set in the strainer to drain off excess water.
|time to flip|
|chillin' old school|