I think I've perfected my own version of the zucchini pancake, using sourdough starter and sprouted whole wheat flour. Divine and healthy!
Zucchini Pancakes
250 g mature sourdough starter (100% hydration)
125 g sprouted whole wheat flour
2 eggs
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.
Mix in zucchini and pour by 1/4 cupfuls onto hot griddle. Flip when set around edges and bubbles appear in center, about a minute. Cook the other side just until done, probably about 30 seconds longer. Makes about 16-20 pancakes. I never know because we start eating then before they are all made :) Enjoy with plain yogurt and/or applesauce.
time to flip |
chillin' old school |
Yes, the griddle is from 1976, it was one of our wedding presents!
ReplyDeleteYou can also make pressed panini style sandwiches with it.
:) mom
My parents have/had a waffle maker made by GE and probably from 1976 too! They sure don't make things like they used to. These pancakes look awesome. I love zucchini bread so this must be similar, I'm guessing.
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