Freshly Milled Whole Grain Sourdough Pancakes

Freshly Milled Whole Wheat Sourdough Pancake frying in a pan on a stove

Tyla Beane

Freshly Milled Whole Grain Sourdough Pancakes

Combining the nutty richness of freshly ground whole grains with the tangy depth of a natural sourdough starter, these pancakes offer a deliciously hearty and nutritious breakfast option. Start your morning with a wholesome breakfast by indulging in Freshly Milled Whole Grain Sourdough Pancakes.

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Prep Time 10

Cook Time 10

Servings: 10 pancakes

Course: Breakfast

Cuisine: American

Ingredients Equipment Method

Ingredients

1 cup Sourdough Discard
120 g Soft White Wheat Berries
1 cup Water
1 tbsp Honey
1 large Egg
1/2 tsp Salt
1 1/2 tsp Baking Powder
4 oz Butter (unsalted)

Equipment

1 Grain Mill
1 Frying Pan
1 Spatula

Method

The first step is milling the grains into flour.
Next, I added in my sourdough discard and water and mixed until smooth.
After that I added in my egg, honey, salt, and baking powder and mixed again.
Heat up some more butter in the pan and started cooking: Once you pour the pancake batter in the pan, you'll start to see bubbles as the batter starts to cook. Once the sides start to look a little golden brown, you know it's time to flip! About 1-2 minutes on each side.
Serve Warm. Add additional toppings like syrup, fresh fruit and whipped cream, if desired.